Fish Amandine

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.

Fish Amandine

This crispy crunchy dish will transport you back to another time and is so quick and easy, you can make it any time.
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Prep Time 45 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 6
Calories 1226 kcal


  • 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
    Victoria Sponge Cake
  • 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
    Victoria Sponge Cake Recipe
  • 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


This recipe contains tree nuts (almonds).  Try substituting toasted pumpkin seeds in lieu of the nuts if you have allergies.
Do you have to toast the almonds?  No.  But the few extra minutes will increase the nutty flavor.
To make sure your oil is the right temperature for frying, take a small square of regular bread and drop it gently in the oil.  If it starts to bubble around the bread your oil is probably hot enough.  Putting the fish into oil that is not hot enough will end up being greasy.  Oil that is too hot may burn your fish on the outside but it will be underdone in the middle.
To prevent oil splatters and possible burns, very gently place the fish in the oil going away from you, not straight down.  Any splashes will go towards the back of the pan and not towards you.
Fry in small batches.  I do no more than two at a time.  Flip them gently to make sure both sides are evenly golden brown.
Never ever leave hot oil unattended or walk away while frying. 


Calories: 1226kcalCarbohydrates: 23gProtein: 170gFat: 46gSaturated Fat: 7gTrans Fat: 1gCholesterol: 487mgSodium: 765mgPotassium: 3962mgFiber: 3gSugar: 3gVitamin A: 540IUVitamin C: 19mgCalcium: 240mgIron: 6mg
Keyword Almondine, Almonds, Amandine, Fish
Tried this recipe?Let us know how it was!
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I'm a simple home cook who loves the challenge of a new recipe!! I have as many kitchen tragedies as I do triumphs. The saying in my house is "Well, there's always cereal if this doesn't work". I think recipes are meant to be a jumping off point - they are meant to be tweaked, revised, personalized and even trashed if you don't like them - so have fun! I have to admit, one of my biggest joys in life is watching someone enjoy what I've made them. I will throw in a disclaimer; I'm assuming every cook gathers their...

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