I don't eat fish very often, but when I do, I prefer tilapia because it doesn't have a very fishy taste or smell. I won't talk your ear off about how much I love this almond-crusted tilapia recipe, but I do want to say that it could probably work with any other type of fish filet. The breading gives the fish the perfect amount of crunch, and the plum glaze does the rest.
So, let's just dive right in.
- 1 handful of raw almonds
- 1/4 cup of corn meal
- 1/4 cup of flour
- 1/2 tbsp of red pepper flakes
- 1/2 tsp of salt & pepper
- 1 tsp of parsley flakes
- 1/4 tsp of paprika
- 2 tilapia filets
- 1 egg
- 1 tbs milk
- 1/2 cup of oil
for the glaze:
- 1 red plum
- 1/4 cup of water
- 1/4 cup of honey
- 1 tsp salt & pepper
- 2 tsp red pepper flakes
Combine almonds, flour, cornmeal, red pepper flakes, paprika, parsley and salt/pepper in a food processor until almonds are broken into course crumbs. Pour mixture onto a large plate and spread evenly.
My tilapia wasn't completely thawed, so while I let it bathe in hot water, I started on the plum glaze.
Remove the pit and the skin of the plum, and then dice it into cubes.
Place the plum cubes in a small sauce pan and add the water. Cover and let it boil for a few minutes until the plum pieces are starting to get soft. Add the honey, red pepper flakes and salt/pepper. Cook until mixture thickens like a syrup.
Next, strain your plum mixture to remove the pepper flakes and the pulp. Set aside.
Once your tilapia are thawed, whisk an egg and some milk together. Also, pour some oil into a pan and begin heating on medium-to-high.
I like to make a little assembly line. First dip the tilapia filets in the egg wash, then the almond mixture (make sure to press it in really well on both sides), then pop it into the hot oil.
I found that the grease collected a lot of leftover almond mixture, which burned and stuck to my second filet. It's not necessary, but I would pour out the dirty grease and fry each filet in clean oil if you want them to look perfect. Up to you.
Once the filets turn golden brown on both sides, plate them up and drizzle them plum glaze on top. If you don't want the glaze, I suggest adding more salt to the almond coating mixture.
I set my tipalia atop a bed of wilted spinach with goat cheese and crushed almonds, and I highly recommend this combo. My hubby enjoyed his with a sweet potato and some steamed broccoli. It pairs well with just about anything, so go crazy and have fun!