- Difficulty: Easy
- Servings: 6
- Nutritional Info Per Serving (1 of 6): Calories 246, Total Fat 15 g, Saturated Fat 4 g, Carbohydrates 8 g, Fiber 1 g, Sugar 0 g, Protein 20 g, Cholesterol 58 mg, Sodium 318 mg
- Total Time: 40 minutes
- Active Time: 15 minutes
Transport yourself back to cherished family lunches at Luby's Cafeteria, where the endless serving line brimmed with comforting classics like Jell-O salad, creamy mac and cheese, and golden fried chicken. Amid those nostalgic treasures, their Fish Almondine always stole the showa crispy, nutty delight that paired perfectly with any sides. This recipe recreates that Luby's magic, honoring precious memories with Ga-Ga. Ready to bring homegrown comfort to your table? Let's dive in!
- 3/4 cup panko breadcrumbs
- 1/3 cup sliced almonds
- 3 tablespoons salted butter, melted
- 2 tablespoons chopped parsley
- Kosher salt and black pepper to taste
- 1/3 cup all-purpose flour
- Six 6-ounce cod fillets
- 1/2 cup mayonnaise
- Juice of 1 lemon
- Preheat your oven to 375F (190C).
- In a small bowl, combine panko and sliced almonds. Drizzle in melted butter and toss until evenly coated for that irresistible crunch.
- Stir in chopped parsley, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a shallow dish, mix flour with a pinch of salt and pepper.
- Lightly dredge both sides of each cod fillet in flour, shaking off excess.
- Spread about 1 tablespoon mayonnaise over the top of each fillet for creamy binding.
- Generously sprinkle the almond crumb mixture on top, pressing gently to adhere.
- Bake until the topping turns golden and the fish flakes easily with a fork, 16 to 18 minutes. Finish with a bright squeeze of fresh lemon juice for the perfect zesty lift.
Variation: Amp up the flavor by folding 1/4 cup grated Parmesan into the crumb topping for an extra-savory twist.
Recipe courtesy of Ree Drummond from The Pioneer Woman Cooks: The New Frontier, 2019, with permission from William Morrow/HarperCollins.
