Crispy Almond Baked Fish Food
CRISPY PAN FRIED FISH
Recipe video above. 3 key tips to ensure your pan fried fish comes out beautifully golden and crispy every time: pat the fish dry, press flour on well but shake excess off well, and heat the pan first before adding the oil or use a heavy duty non stick pan. With a good fish, well seasoned and crispy skin, I don't need a sauce....but I've added a couple in the notes just in case! :)
Provided by Nagi
Categories Main
Time 8m
Number Of Ingredients 7
Steps:
- Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.
- Season the fish well on both sides with salt and pepper (key!).
- Mix the flour and paprika on a plate.
- Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2)
- Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke. Add oil and swirl to coat the pan - it will heat within seconds.
- Add fish - it should sizzle straight away. Shake the pan lightly to move the fish. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. Cook the other side for 2 minutes until crisp then remove.
- If it's browning too quickly, just remove pan from the stove briefly. If it's stuck, don't move - it will release naturally once golden.
- Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
CRISPY ALMOND TILAPIA
Since changing to a healthier style of cooking, I've come up with new coatings for baked fish. I use almonds, panko bread crumbs and a smidge of hot sauce to add crunchy texture with nice heat. -Amanda Flinner, Beaver, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Whisk together egg and hot sauce in a shallow bowl. In a separate shallow bowl, toss almonds, bread crumbs, lemon zest and seasonings., Halve fillets lengthwise; sprinkle with salt and pepper. Dip in egg mixture, then in almond mixture, patting to adhere; place on a greased or parchment-lined baking sheet. Bake until lightly browned and fish just begins to flake easily with a fork, 12-15 minutes.
Nutrition Facts : Calories 251 calories, Fat 13g fat (2g saturated fat), Cholesterol 102mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
KETO BATTERED FISH - PERFECT LOW CARB CRISPY BATTER
This Keto Battered Fish is just as you remember; crispy on the outside and juicy and tender on the inside. The delicious fish is best served with our lemony Keto Tartar Sauce.
Provided by Gerri
Categories Dinner Lunch Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Cut the fish into evenly sized pieces, place on a tray and sprinkle with 1/4 teaspoon of salt.
- In a mixing bowl, add the rest of the salt, almond flour, protein powder, baking powder and whisk together.
- Add the eggs and sparkling water and whisk well. Set aside for 10 minutes.
- Heat your deep fryer to 180C/355F.
- Dry the pieces of fish by patting with a paper towel.
- Dip into the batter, allow the excess to drip off, then gently lower into the hot oil. Depending on the size of your fryer, you will need to cook in batches.
- Gently flip the fish over and cook until golden brown, it should take about 5-7 minutes.
- Drain the fish in the fryer basket before placing onto a cooling rack. Repeat with the remaining fish.
- Enjoy with Keto Tartar Sauce and fresh lemon.
Nutrition Facts : Calories 408 kcal, Carbohydrate 6 g, Protein 33 g, Fat 28 g, SaturatedFat 3 g, Cholesterol 217 mg, Sodium 422 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
FISH ALMONDINE
From when I was expecting my first baby, Alex, to well past the birth of my second child, Paige, I used to meet my grandmother, Ga-Ga, at Luby's Cafeteria in my hometown for lunch on an almost monthly basis. Luby's had a mega-long (it seemed like a football field, but probably wasn't quite) serving line of prefilled small plates holding such comfort foods as Jell-O salad, macaroni and cheese, Salisbury steak, fried chicken, mashed potatoes, and slices of pie as far as the eye could see. But for me, the single most memorable dish at Luby's was their gloriously consistent Fish Almondine. No matter which seventeen sides I selected (okay, sometimes it was eighteen), Fish Almondine was always the main course for me. This is my best attempt to re-create the Luby's magic. (I love and miss you, Ga-Ga.)
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
- Add the parsley and toss it in . . .
- Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
- Dredge both sides of the fish in the flour, shaking off any excess.
- Spread a generous tablespoon of mayonnaise over each piece of fish . . .
- And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
- Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.
BAKED PARMESAN FISH
Healthier and tastier way to serve fish. I have used flounder, catfish, grouper, perch and tilapia with great results.If your fish is not getting crispy try broiling it for a minute or so to get it crispy. Oh and parmesan from a can is ok but treat yourself and use freshly grated. You will be oh so happy you did.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients.
- One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.
- Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.
- Can be served with lemon wedges if desired.
CRISPY ALMOND BAKED FISH
Adapted from Johanna Burkhard's 400 Best Comfort Food Recipes (one of my all-time favourite cookbooks). This is a very versatile recipe. You can use whatever fish fillets you choose - halibut and tilapia have worked well. You can also vary the seasonings.
Provided by Lille
Categories High Protein
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- In a food processor, combine bread crumbs, almonds, garlic, herbs and zest. Pulse until almonds are finely chopped.
- Combine melted butter and olive oil in a small bowl.
- Wrap fish in paper towels to absorb excess moisture. Arrange fish fillets on a parchment-lined baking sheet. Brush tops with melted butter and olive oil mixture. Season with salt and pepper. Sprinkle crumb mixture over fish and pat lightly. Drizzle remaining butter/oil over fish fillets.
- Bake in preheated oven for 8-10 minutes until flakes flakes with a fork.
- Serve with lemon wedges if desired.
CRISPY OVEN-FRIED FISH FILETS WITH DIJON TARTAR SAUCE
Use a one-two-three breading process for crispy fish every time! Adding Dijon mustard to the tartar sauce makes all the difference!
Provided by Sheila Thigpen
Categories Main Dish
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- In a small bowl, combine all ingredients for the tartar sauce and refrigerate until ready to serve.
- Cut filets into small pieces, if desired.
- In a shallow dish, combine the flour, salt and pepper. In two more separate shallow dishes, place the beaten eggs and the panko bread crumbs.
- To coat the fish, first dredge each piece in the flour mixture, then dip into the egg, and finally dredge in the panko, making sure the fish is coated on all sides. Place on the parchment lined baking sheet. Repeat this for each piece of fish.
- Drizzle the tops of the breaded fish with the olive oil. Bake at 375 degrees for about 20 minutes, or until the fish flakes easily with a fork. If you desire a more golden brown crust, once done, increase the heat and place the fish under the broiler for a couple of minutes.
Nutrition Facts : ServingSize 1 g, Calories 769 kcal, Carbohydrate 51 g, Protein 60 g, Fat 35 g, SaturatedFat 6 g, Cholesterol 278 mg, Sodium 1149 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 27 g
CRISPY CRUNCHY FISH AND CHIPS
Steps:
- Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
- Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve for another use. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
- In a medium pot heat 3 cups of canola oil to 360 degrees F.
- In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.
- Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
- Serve immediately with chips and Tartar Sauce on the side.
- Combine all ingredients in a small bowl and mix until well blended.
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- Thaw fish, if frozen. Preheat oven to 450°F. Line a large baking sheet with foil; coat foil with cooking spray. Lightly coat a 9x9x2-inch baking pan with cooking spray. Set pans aside. Rinse fish; pat dry with paper towels. Cut into two serving-size pieces, if necessary. Measure thickness of fish.
- For potato crisps, arrange potato slices in a single layer on the prepared baking sheet. Coat potato slices with cooking spray; sprinkle with garlic salt.
- Bake potato slices for 15 to 20 minutes or until browned and crisp. (If any slices brown more quickly than others, remove from baking sheet and keep warm.)
- Meanwhile, place flour in a shallow dish. In a second shallow dish combine egg white and milk. In a third shallow dish combine bread crumbs, almonds, and the 1/2 teaspoon thyme. Dip fish into flour, turning to coat. Dip into egg mixture, then into crumb mixture to coat.
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- Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.
- Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
- To cook fish: Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil. In batches, dredge pieces of fish in flour mixture and fry for 2-3 minutes per side or until crispy and brown. Fish cooks fast, so don't over cook. Do not overcrowd the skillet - helps to keep fish crispy. Remove onto a plate.
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- Dip each fish fillet into the egg mixture. Place it on a cutting board, and sprinkle both sides with the almond flour, 1/4 cup per fillet, pressing with your hands to help the coating adhere. I find that this method works better than dredging the fish in the almond flour, because when dredging, the almond flour that remains in the bowl becomes soggy and sticky and pretty much useless.
- Pour avocado oil into a large nonstick frying pan, enough to reach about 1/2 inch high. Heat over medium-high heat until hot, 3-5 minutes.
- Carefully place the fillets in the pan (work in batches if necessary). Cook until bottom is golden brown and crisp, 3-4 minutes.
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- Put the fish fillets onto the almond flour, mustard side down. Press lightly to get the almond flour to stick to the fillet.
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- Preheat oven to 450F. Line a baking sheet (large) with foil. Spray a 9x9x2 inch baking pan lightly with nonstick cooking spray. Set both pans aside. Rinse fish; dry by lightly patting with paper towels. Cut into 4 pieces (if necessary). Measure thickness of fish fillets (will determine how long to cook).
- In a large bowl (or ziplock bag) coat sweet potato and potato slices with 1 Tbsp olive oil. Arrange slices in a single layer on the prepared baking sheet. Salt (with sea salt) and pepper to taste. Bake potato slices until browned and crisp (approx. 15 - 20 min.) Check frequently and remove any slices that have browned more quickly. Remove from baking sheet and let cool. .
- Line up 3 shallow bowls/dishes. In first bowl add flour. In second bowl combine egg white and almond milk. In third bowl combine bread crumbs, almonds, snipped fresh thyme and cayenne. Dip each piece of fish in the flour, followed by the egg and finally into the bread crumb mixture. Place in the prepared baking dish and drizzle with remaining 1 Tbsp olive oil.
- Bake fish for 4-6 min. per 1/2-inch thickness of fish (until fish flakes easily when tested with a fork).
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- Preheat oven to 450°F. Lightly coat a 9x9x2-inch baking pan with nonstick coating; set aside. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into two serving-size pieces, if necessary. Measure thickness of fish.
- Place flour in a shallow dish or small bowl. In a second shallow dish whisk together egg white and milk. In a third shallow dish combine bread crumbs, almonds, and thyme. Coat both sides of fillets with flour. Dip fillets in the egg mixture; dip in bread crumb mixture to coat.
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- In another bowl, add the almond flour, parmesan, parsley, lemon zest, salt, and pepper. Mix well.
- Dip the fish into the egg, then press into the breading. Repeat with the other pieces of fish. (For a thicker crust, dip the breaded fish into the egg and breading a second time).
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- Preheat the oven to 400 degrees. Cover a cookie sheet in aluminum foil and put some olive oil on the surface of the aluminum foil. Place the tilapia filets on top and cook for 20 minutes.
- Once the tilapia is out of the oven and has cooled a little, use two forks to break apart the fish into little pieces.
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