Fish Almondine
Fish Almondine is a classic dish featuring tender fish coated with crunchy almond and cracker crumb crusts, then fried to perfection in butter. Its rich, nutty flavor pairs beautifully with salmon or steelhead steaks, making it an elegant choice for seafood lovers seeking a crispy, flavorful meal.
Ingredients
Instructions
- Separate the whites and yolks of the eggs.
- Beat the yolks and whites separately until frothy.
- Dip the fish into the beaten yolks, then into cracker crumbs.
- Next, dip the fish into the beaten egg whites, then roll in crushed almonds.
- Fry the coated fish in butter until golden and cooked through.
Tips & Substitutions
For a lighter option, consider using panko bread crumbs instead of standard cracker crumbs, as they yield a crispier texture. You can also substitute the fish with white fish such as cod or tilapia if salmon or steelhead is unavailable. If you're looking for a nut-free version, omit the almonds or use sunflower seeds for a similar crunch. Cooking in clarified butter will enhance the flavor without burning.
Serving Suggestions
Serve Fish Almondine with a side of sautéed green beans or a light salad for a refreshing contrast. It pairs beautifully with Lemon Herb Rice or Roasted Asparagus. For a complete meal, consider adding a creamy sauce, such as a garlic aioli, which complements the flavors well. This dish is perfect for a weeknight dinner or a special occasion.
Storage & Reheating
Store any leftover Fish Almondine in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid microwaving, as it can make the fish rubbery and diminish the crispness of the coating.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Almondine contains roughly 431 calories, with 8g protein, 83g carbohydrates, and 8g fat. It is a good source of calcium (18% of the Daily Value), protein (15% of the Daily Value), and potassium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but make sure to thaw it completely in the refrigerator before preparing. Pat it dry with paper towels to remove excess moisture, ensuring the coating adheres well. This will also help achieve that desired crispy texture when frying.
How do I know when the fish is cooked through?
The fish is done cooking when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If you're unsure, cut into the thickest part; it should be opaque and no longer translucent. Overcooking can lead to dryness, so keep an eye on it while frying.
What can I serve alongside Fish Almondine?
Consider pairing Fish Almondine with a light lemon butter sauce or a tartar sauce for added flavor. Sides like roasted vegetables, a quinoa salad, or mashed potatoes also complement the dish nicely. For a refreshing drink, serve with a crisp white wine or sparkling water with lemon.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).