This crispy crunchy Fish Amandine dish will transport you back to another time and is so quick and easy, you can make it any time.
This Fish Amandine recipe takes me back to my younger days, going to cafeterias with my grandparents where it seemed to be a staple. I'll admit - I'm not a fryer - it scares me just a little, but when my mom really wanted this particular nostalgic dish I went straight to the internet to see what I could find. I combined a few different recipes and came up with this one. If you want a healthier version of this and have an air fryer, I think the recipe could be easily adapted; maybe I'll try it and post my findings in the comments. If you do try that method - please let us know how it turns out.
Amandine? Almondine? I'm so confused.
Technically speaking, you can use either. Amandine is just the culinary term for garnishing with almonds; whole, sliced, or toasted. Almondine is usually found in American cookbooks and it works for me because it actually gives a hint as to what's coming (especially helpful if you're cautious of nut allergies). It's usually cooked with butter and seasonings but I went in a little different direction with this one.
Other seafood recipes to try:
- 3 Eggs beaten
- ½ cup Milk
- 1 cup Mayonnaise
- 1 sleeve Butter Crackers crushed
- 4 oz Sliced Almonds toasted
- 6 Fish Filets cod, tilapia, or other mild fish
- 1 cup All Purpose Flour
- Enough vegetable oil for frying
- 1 lemon wedged for garnish (optional)
- Toast the almond slices in a dry, non-stick skillet for a few minutes or until just a light golden brown with a nutty aroma. Put onto a plate to cool.
- In a small bowl and with a whisk or old-fashioned egg beater, whip the eggs until frothy
- Add the milk to the eggs and beat again
- Put the mayonnaise in a medium bowl and gradually add the egg mixture, folding until smooth
- In a shallow plate or bowl, combine the crushed crackers and almonds
- In another shallow plate or bowl, mix the flour, salt, and pepper
- Dredge your fish filets by coating them in the flour mixture first, shaking off any excess, and then dipping them in the egg mixture followed by the crackers
- Place on a plate or baking sheet and refrigerate for about 30 minutes
- While the fish is cooling, make any sides you'd like to prepare
- About 5-10 minutes add your oil to a deep, preferably cast iron, skillet and on medium heat. If the oil starts to smoke, turn the heat down
- Once the oil is hot, gently fry the fish until golden brown on both sides. Remove to a paper towel-lie paper plate to drain any excess oil.
- Serve immediately with a wedge of lemon
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