I often use cod for this recipe - it's a nice firm fish that holds together, and a great option if you’re new to fish as it doesn’t have a really fishy taste (as long as it’s fresh)! This recipe is also a great way to use up leftover almond grounds if you make your own almond milk – just dry them at a low heat in the oven, then process to a fine powder.
400g white fish fillets (eg. cod) 2 cups almond meal
salt and pepper to taste
4 tablespoons chopped fresh herbs (I normally use dill, chives or parsley)
Whisk eggs in a bowl, and in another bowl, mix together almond meal, herbs, salt and pepper.
Cut fish into pieces of around 8cm x 3cm (or smaller for kids) and dry on a paper towel.
Dip fish first into egg, then in the crumb mixture, making sure all sides are coated.
Fry in 1-2 tablespoons of olive oil in a pan, for around 3 minutes each side, until golden.
I like to serve these with homemade sweet potato chips, a salad or roasted vegetables, and a quick yoghurt dipping sauce:
Mix together ⅔ cup plain yoghurt, 2 teaspoons of chopped capers, 4 tablespoons of lemon juice, and salt and pepper to taste.