Almond Crusted Cod is a quick and simple dish that calls for fillets marinated in lemon juice, garlic and paprika and coated with a thick crust of crushed almonds. These fillets are then pan-fried with a little olive oil until golden brown and served with a lime wedge!
On a trip to Reykjavik, Iceland, we had the pleasure of trying the peanut-crusted Atlantic cod. It was served with an Asian sauce on a bed of cooked barley. The fish fillet was undercooked as I could tell when I cut it with a knife and noticed that the center of the fillet was jiggly. So I requested that the chef re-bake it for me. Apparently, they usually bake for 6 minutes and that is how they make fish fillets. I wanted to recreate it by pan-frying the cod fillets with a Continental twist.
Frequently Asked Questions:
1. What are some of the substitutes for cod?
Swap out the cod for tilapia, haddock or white sea bass. Tilapia is also sweet tasting and soft and flaky like cod but it is not as firm as cod. My favorite is the white sea bass for this recipe.
2. Could I use another cooking method for the the Almond Crusted Cod?
I personally prefer the pan-fried method, although your other options are to grill, broil or bake the cod. Grilling takes lesser time than pan-frying. If you wish to bake the fillets, then cover the tray with foil for half the time and then flip and bake for the remaining time.
3. How to tell if the cod fillet is cooked through?
The cod fillets should be flaky when pierced with a fork. The center of the fillet should also be white and flaky and not jiggly.
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Ingredients:
- Almonds: Coarsely ground almonds for that added crunch, breadcrumbs and flour is optional; peanuts is another option although cod usually pairs well with almonds.
- Spices: freshly ground black peppercorns and paprika powder, you could use a dash of crushed red chili for more heat
- Garlic: Finely chopped or minced or feel free to use garlic powder.
- Lemon juice: Adds so much flavor to this mild fish, lemon zest or lime juice are other alternatives.
- Fat: Olive oil or melted butter works too.
How to make the Almond Crusted Cod:
Prepare the ingredients. Rinse the cod fillets in cold water, drain and pat dry with a kitchen paper. Mix together the ingredients for the marinade (spices, salt, lemon juice and minced garlic) in a bowl.
- Marinate the fillets (with the marinade) and rub on all sides. Set aside for 10 minutes.
- Pour the milk on top of all the fillets. Shake off excess milk and then press down on the almonds on all sides of the fillet. Pat down the fillets on the crushed almonds on both sides.
- Heat a heavy bottomed or nonstick pan with the oil, gently place the crusted fish fillet. Fry two fillets at a time for 10 minutes on medium heat.
- Flip the fish fillets over (gently) using a slotted spoon. Use tongs to pick up any crust that is detached from the fish and pat them back on the fish fillet.
- Drain the fried fillets. Serve hot garnished with parsley and a wedge of lime.
1. Do not wash or rinse the cod fillets in warm or hot water to thaw them. This will partially cook them.
2. Once you have washed or rinsed the fish in cold water while still frozen, pat them dry using a kitchen paper and allow them to rest for a few minutes to thaw naturally at room temperature.
3. If you do not have a fish grill basket, then try to flip the fillet over only once. Flipping over many times can result in the fillets breaking and the crust falling off the fish.
4. Cook the fillets on medium heat and not too high as the fillets can get burned on top very quickly instead of cooking through.
5. Please add a teaspoon of oil whenever necessary to cut back on the amount of oil used for pan-frying the Almond Crusted Cod fillets.
6. The cod fillets must be of the same thickness more or less to ensure even cooking.
Serving suggestions:
I have served the Almond Crusted Cod in the following ways:
- On a bed of cooked barley or steamed rice
- Quinoa or couscous taste wonderful too.
- The Almond Crusted Cod can even be served as appetizers with sweet chili sauce.
- With a side of air fried asparagus or grilled sweet potato, or choose a side of any grilled veggie.
Storage:
Pan-fried Almond Crusted Cod fillets can be frozen in airtight containers for three months. They can be refrigerated for a day.
Other fish recipes that you might love:
Almond Crusted Cod
Equipment
- non stick pan, stovetop
Ingredients
- ¾ lb cod fillet
- ½ tsp paprika powder
- ½ tsp black peppercorn freshly cracked
- ¼ tsp cayenne
- 2 tbsp lemon juice
- 5 clove garlic finely minced
- ½ tsp salt
- 1 tbsp milk
- ¾ cup almonds coarsely crushed
- 2 tbsp olive oil unsalted
Instructions
- Prepare the ingredients. Rinse the cod fillets in cold water, drain and pat dry with a kitchen paper. Mix together the ingredients for the marinade.
- Marinate the fillets using the marinade and rub on all sides. Set aside for 10 minutes.
- Pour the milk on top of all the fillets. Shake off excess milk and then press down on the almonds on all sides of the fillet. Pat down the fillets on the crushed almonds on both sides.
- Heat a heavy bottomed or nonstick pan with the oil, gently place the crusted fish fillet. Fry two fillets at a time for 10 minutes on medium heat.
- Flip the fish fillets over (gently) using a slotted spoon. Use tongs to pick up any crust that is detached from the fish and pat them back on the fish fillet.
- Drain the fried fillets. Serve hot garnished with parsley and a wedge of lime.
Notes
- To make it a sheet pan meal, bake the cod fillets with cherry tomatoes, broccoli and asparagus in the casserole. Cover with foil and remove it halfway through the baking process.
Nutrition
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