When Paul and I lived in Minneapolis, we were walking distance to one of the
thousand million lakes. This particular lake also had a little fish fry shack where you could get oysters, clams, fish, mussels, etc – you get it. We fell in love.
(Then we fell out of love, after taking 3YO Haley, and finding out they cook everything in peanut oil…because she couldn’t breathe. Worst day ever. And so began my life with epi-pens and a peanut-free house.)
Anyway, we tend not to eat fried food out anymore, OR at least now I know to ask what the food is fried in.
This homemade fish fry is reminiscent of those days – minus the death scare – and also using almond flour, instead of traditional breadcrumbs.
If you’ve never used almond flour, you need to start. I have a container of it in my pantry, mostly used for baked goods. But it was awesome as a nutty crust for this fish. Off the hook, friends.
Now, I wouldn’t necessarily call this a healthy dish, since it is fried in butter and oil. But for those eating gluten-free, this has your number. A simple slaw on the side, completes the meal.
- 4 cups finely shredded green cabbage
- 2 tablespoons extra virgin olive oil , divided
- 1/2 tablespoon cider vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 eggs
- 1 1/4 cups finely ground almond flour
- salt and pepper
- 4 Barramundi or Tilapia fillets (5 to 6 ounces each)
- 3 tablespoons unsalted butter
- mayo , lemon, and hot sauce for serving
In a medium bowl, combine the cabbage, 1 tablespoon olive oil, vinegar, salt, and pepper. Set aside.
Beat eggs in a shallow bowl. Place almond flour in another large shallow bowl. Season the fish with salt and pepper.
In a large nonstick skillet, heat the remaining 1 tablespoon olive oil and butter over medium-high heat. Coat the fish in the egg, then dredge in the almond flour. Cook until fish is browned and opaque in the center, about 3 minutes per side.
Divide the slaw among plates; top with the fish. Serve with mayonnaise, lemon wedges, and hot sauce.
adapted from Rachel Ray