This 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.
- 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