Gluten-Free Crispy Fish Fillets

Nuts add flavor, texture, and extra nutrition to these simple fish filets, which will please kids and parents alike.

Crispy Fish Fillets Recipe served with lemon
Photo: Jennifer Causey
Hands On Time:
15 mins
Total Time:
15 mins
Yield:
4 serves

Here, you'll stir together almond flour with chili powder to infuse the crust with quick flavor, and then use it to create a crispy crust. Egg allows the almond mixture to stick to the fish, so don’t skip that part. Serve these with steamed green beans or sautéed kale for a quick, hearty dinner, or use them in a fish sandwich.

Shopping tip: Any sturdy filet of fish will work well here. Look for cod, striped bass, or tilapia, or speak to your fishmonger about what’s sustainable and ready to purchase.

Ingredients

  • 1 cup blanched almond flour

  • 1 teaspoon chili powder

  • 1 teaspoon kosher salt

  • 1 ½ pounds flaky white fish fillets (4 fillets, such as cod)

  • 1 large egg

  • Canola oil, for frying

  • ½ cup mayonnaise

  • 3 tablespoons pickle relish

  • Lemon wedges, for serving

Directions

  1. Stir together almond flour, chili powder, and salt in a medium bowl. Beat egg in a separate bowl. Dip fish in egg, letting excess drip off. Dredge in almond flour mixture, pressing to adhere. Transfer to a plate.

  2. Heat ½ inch of oil in a large nonstick skillet over medium-high. Cook fish, turning once, until browned and cooked through, about 3 minutes per side.

  3. Stir together mayonnaise and relish. Serve fish with mayonnaise mixture and lemons.

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