Crispy Almond-Crusted Fish with Lemon Butter

This baked Almond Crusted Fish is an easy way to elevate a simple fish dinner. Each fillet is coated in a crunchy combination of chopped sliced almonds and breadcrumbs, seasoned with garlic, salt, and pepper. The method is straightforward and adaptable to a variety of mild white fish, so you can make this recipe with cod, tilapia, walleye, or any firm white fillet you prefer. The almond crust adds a nutty flavor and satisfying crunch while contributing healthy fats and vitamins for a nutritious meal.

Why This Recipe Works

• Versatile: Works well with many types of white fish, making it easy to adapt to what’s available or to personal taste.
• Nutritious and Delicious: The almond and breadcrumb crust provides texture and flavor while adding nutrients from the almonds.
• Quick and Simple: Minimal prep and about 40 minutes total cooking time make this suitable for weeknight dinners or casual entertaining.

Key Ingredients

• White fish fillets: Mild, firm fillets such as walleye, cod, or tilapia (about 4 ounces each).
• All-purpose flour: Used as the first coating so the other layers adhere and the crust finishes crisp.
• Garlic powder: Adds a subtle aromatic note that complements the fish.
• Egg and milk: Whisked together to form an egg wash that helps the crust stick.
• Sliced almonds: Roughly chopped for a nutty flavor and crunchy texture (lightly toasting them first intensifies the flavor).
• Breadcrumbs: Plain or Italian-style dried breadcrumbs to bulk the crust and help it brown.

How To Make Almond Crusted Fish

1. Preheat the oven to 350°F (180°C).
2. Prepare the dry flour mixture: In a shallow bowl combine the flour, garlic powder, salt, and black pepper.
3. Make the egg wash: Whisk the egg and milk together in a second shallow bowl until smooth.

1. Combine almonds and breadcrumbs: In a third bowl mix the roughly chopped sliced almonds with the dried breadcrumbs.

1. Coat the fillets: Dredge each fillet in the flour mixture, dip into the egg wash, then press into the almond-breadcrumb mixture so the coating adheres evenly.

1. Bake: Place the coated fillets in a lightly greased baking dish or on a wire rack over a baking sheet. Bake for about 30 minutes, or until the crust is golden and the fish reaches an internal temperature of 140°F (60°C).
2. Rest briefly: Allow the fish to rest for a couple of minutes before serving so the juices redistribute and the crust sets.

Recipe Tips

• Choose good fish: Use fresh fillets or fully thaw frozen fish so cooking is even. Fresh fish should smell clean and have firm flesh.
• Prepare almonds: If sliced almonds aren’t available, chop whole almonds. Toasting them briefly in a dry pan enhances flavor and crunch.
• Press the coating: Gently press the almond-breadcrumb mixture onto the fillets to ensure it adheres and remains intact during baking.
• Keep it crispy: For a crisp bottom crust, bake the fillets on a wire rack over a baking sheet to allow air circulation.
• Avoid overcooking: Start checking for doneness a few minutes early, especially with thinner fillets, to prevent dryness.
• Serve right away: The almond crust is at its best when served fresh from the oven.

Storing & Reheating

Storing

• Refrigerate: Cool leftovers to room temperature, then store in an airtight container in the refrigerator and consume within 1–2 days for best quality.
• Freezing: Freezing is not recommended, as the crunchy almond crust may become soggy after thawing and reheating.

Reheating

• Oven method: Reheat in a 350°F (175°C) oven on a wire rack over a baking sheet for 10–15 minutes until heated through. This helps restore crispiness better than a microwave.
• Skillet method: For smaller portions, reheat gently in a skillet over medium heat with a little oil or butter to prevent sticking and help the crust stay crisp.

When reheating, ensure the fish reaches an internal temperature of 165°F (74°C) for food safety. Serve with lemon wedges, a simple green salad, or steamed vegetables for a balanced meal.

We hope you enjoy this almond crusted fish. If you make it, leave a review or share a photo to let others know how it turned out.

Recipe

Almond Crusted Fish

Prep Time
10 mins

Cook Time
30 mins

Total Time
40 mins

4 servings

A simple, flavorful recipe that yields a crunchy almond crust and tender baked fish. Ideal for weeknights or a casual dinner with guests.

Ingredients

• 4 white fish fillets, 4 ounces each (walleye, cod, or tilapia)
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 large egg
• 1/4 cup whole milk (or 2%)
• 1/2 cup sliced almonds, roughly chopped
• 1/2 cup dried breadcrumbs

Instructions

• Preheat your oven to 350°F (180°C).
• Set up three shallow bowls: flour mixed with garlic powder, salt, and pepper in one; the egg whisked with milk in another; chopped almonds mixed with breadcrumbs in the third.
• Dredge each fillet in the flour mixture, dip into the egg wash, then press into the almond-breadcrumb mixture so it is evenly coated.
• Arrange the coated fillets in a lightly greased baking dish or on a wire rack over a baking sheet to keep the bottom crisp.
• Bake for about 30 minutes, until the crust is golden and the fish reaches 140°F (60°C) internal temperature. Let rest briefly before serving.

Notes

• Use fresh or well-thawed fish for even cooking and best texture.
• Press the coating to help the crust adhere and remain intact while baking.
• Bake on a wire rack if possible for an all-around crisp finish.
• Check doneness early to avoid overcooking thinner fillets.
• Serve immediately to enjoy the full crunch of the almond crust.

Nutrition

Serving: 1 (4 oz fillet) |
Calories: 287 kcal |
Carbohydrates: 20 g |
Protein: 30 g |
Fat: 10 g |
Sodium: 763 mg |
Potassium: 514 mg |
Fiber: 2 g

Nutrition information is approximate and provided for convenience. Values are estimates and may vary by ingredient brands and portion sizes.