If you are making white fish, follow the recipe below. If you are making salmon, as I am, skip the lemon and the garlic powder: salmon has a strong flavor and we don’t want to overpower the dish by mixing too many strong flavors. The crust was very crumbly and it was kind of falling apart and the taste of almonds was not so evident. I think the results of breading the fish with garbanzo flour like in the Garbanzo Flour Crusted Cod, Yucca Root Puree, Collard Greens recipe were much better. However, the taste of the almond crust is really delicious the next day…
I served it with garlic broccoli rabe (rapini) and some left over Hoppin’ John.
Almond Flour Crusted Fish
Two 5 oz fish fillets
Sea salt and pepper
Rind of ¼ lemon
Juice of ½ lemon
1 tablespoons ghee, melted
1/2 cup almond flour
¼ teaspoon garlic powder
Season fish fillets with salt, pepper, lemon juice and lemon rind. Let stand for ½ hour in the refrigerator. Pour melted ghee into shallow dish and coat both sides of fish fillets. Mix the almond flour with garlic powder and place in a shallow dish. Place fish in almond flour mix and coat both sides.
Heat a non-stick fry pan over medium heat. When pan is hot, add fish fillets and lower heat to medium. Cook fish for about 3 minutes each side, checking constantly: if it starts burning, lower the heat. Be careful when you cook your with almond flour as it will tend to burn a bit faster than regular flour.