Almond-Crusted Tilapia

We're always searching for new ways to prepare fish. This crusted fish recipe combines this All Recipes post and an episode of America's Test Kitchen. (If you haven't seen this on your local PBS channel, we highly recommend it. It is fascinating!) The cornstarch addition keeps the fish tender, but a very crispy crust. 

The recipe adds a thick-ish layer to a very thin fish, but not in an unpleasant way. Even though the fish is pan fried and coated, it holds its crispness, due to the structure of the almonds. We recommend serving this with a simple side salad and your favorite dipping sauce like tartar sauce or even plain mayonnaise. 

Cook time: 40 minutes
Prep time: 20 minutes

Ingredients:

• 2 eggs
• 1 teaspoon lemon pepper
• 1 teaspoon garlic pepper
• 1 cup raw ground almonds
• 1 cup freshly grated Parmesan cheese
• 6 (6 ounce) tilapia fillets
• 1/4 cup all-purpose flour for dusting
• 1/4 cup cornstarch
• 1 tablespoon red pepper flakes (or to taste)
• Salt to taste
• 1 tablespoon olive oil
• 1 cup freshly grated Parmesan cheese

With a large, heavy knife, chop the one cup of almonds into very small pieces, but not quite crumbs. Place in a shallow dish and set aside.

Combine the cheese, flour, corn starch, red pepper flakes and salt in a shallow dish. Beat the eggs in a separate dish. 

Heat the oil in a deep pan. 

Dredge the fillets in the flour mixture, then the eggs, and finally the almonds. Cook for about 3 minutes per side in the hot oil. Drain each fillet on a paper towel.