HALOUMI AND ALMOND CRUMBED FISH

HALOUMI AND ALMOND CRUMBED FISH
Recipe by
Cook: 3 hours 30 minutes
Recipe by Claire Aldous, from Issue #93. October, 2020
Photography by Josh Griggs.


For those needing to avoid gluten, these crunchy crumbed fish fillets can be enjoyed by the whole family. I only coat one side as it’s quite rich with the halloumi and almonds.

HALOUMI AND ALMOND CRUMBED FISH

Ingredients

INGREDIENTS 100 grams haloumi, grated 1 cup ground almonds (almond meal) 2 teaspoons finely chopped thyme sea salt and ground pepper 2 eggs, beaten 2 teaspoons Dijon mustard 350 grams firm white fish olive oil and butter for cooking

Cooking steps

Step 1

METHOD
Combine the haloumi, ground almonds and thyme in a wide, shallow dish and season with ground pepper.

Whisk the eggs and mustard in another shallow dish and season with salt and pepper.

Season the fish with salt and pepper. Dip one side of the fish in the eggs, then place egg side down in the haloumi crumbs, pressing them on to give a good even coating.

What you’ll need

INGREDIENTS 100 grams haloumi, grated 1 cup ground almonds (almond meal) 2 teaspoons finely chopped thyme sea salt and ground pepper 2 eggs, beaten 2 teaspoons Dijon mustard 350 grams firm white fish olive oil and butter for cooking

Let’s cook!

Cooking method

METHOD
Combine the haloumi, ground almonds and thyme in a wide, shallow dish and season with ground pepper.

Whisk the eggs and mustard in another shallow dish and season with salt and pepper.

Season the fish with salt and pepper. Dip one side of the fish in the eggs, then place egg side down in the haloumi crumbs, pressing them on to give a good even coating.

Buy the fish used in this recipe
Sweet pea fish pie 0g From  £1.00 Go to product

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