Go Back
–+ servings
Crispy Almond-Parmesan Fish with Rutabaga Fries & Curry Tart – vegetarian recipe
Stav Kogan

Crispy Almond-Parmesan Fish with Rutabaga Fries & Curry Tartar Sauce

Revolutionize your fish fry with this healthy, low-carb take on fish and chips. Featuring a crispy almond-parmesan crust, oven-baked rutabaga fries, and a zesty homemade curry tartar sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 4 servings
Calories: 568
Ingredients Method Nutrition

Ingredients
  

  • For the Signature Curry Tartar Sauce
  • 1 cup (220 g / 7.8 oz) mayonnaise
  • 4 tbsp (60 g / 2.12 oz) dill pickle relish
  • 0.5 tbsp (3 g / 0.11 oz) curry powder
  • For the Rutabaga Fries
  • 1.5 lbs (680 g / 24 oz) rutabaga, peeled and sliced into thin rods
  • 1 tbsp (14 g / 0.49 oz) olive oil
  • 0.5 tsp (3 g / 0.11 oz) salt (for seasoning)
  • For the Crispy Fish
  • 1.5 lbs (680 g / 24 oz) white fish fillets (cod, tilapia, or halibut)
  • 1 cup (100 g / 3.5 oz) grated parmesan cheese
  • 1 cup (96 g / 3.39 oz) almond flour
  • 2 large eggs, beaten
  • 1 tsp (2 g / 0.07 oz) paprika powder
  • 0.5 tsp (1.5 g / 0.05 oz) onion powder
  • 1 tsp (6 g / 0.21 oz) sea salt
  • 0.25 tsp (0.5 g / 0.02 oz) black pepper
  • 1 whole lemon, sliced into wedges for serving
  • 2 tbsp (28 g / 0.99 oz) high-heat oil (for pan-frying)
  • Uniform Fries Cook Evenly: To ensure even cooking, try to cut your rutabaga rods into uniform sizes. Since rutabaga is denser than a potato, thin rods (about 1/4 inch) work best to achieve that 'fry' texture.

Method
 

  1. Prepare the Tartar Sauce: In a medium bowl, whisk together the mayonnaise, dill pickle relish, and curry powder.
  2. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  3. Prep for Fries: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.
  4. Season and Arrange Fries: Place the rutabaga rods in a bowl, toss with olive oil and salt until evenly coated, then spread them in a single layer on the prepared baking sheet.
  5. Bake the Fries: Bake on the center rack for 30 minutes, or until the edges are golden brown and crispy.
  6. Set Up Breading Station: While the fries bake, prepare the fish.
  7. In a shallow dish, mix together the parmesan cheese, almond flour, paprika, onion powder, salt, and pepper.
  8. Bread the Fish: Pat the fish fillets completely dry with paper towels.
  9. Dip each piece into the beaten eggs, letting any excess drip off. Dredge each fillet thoroughly in the almond-parmesan mixture, pressing firmly to ensure a thick, even coat.
  10. Heat the Skillet: Heat the high-heat oil in a large skillet over medium-high heat. The oil is ready when it shimmers.
  11. Fry the Fish: Carefully place the breaded fish into the hot oil, cooking in batches if necessary to avoid overcrowding.
  12. Fry for 3-4 minutes per side, until the crust is deep golden brown and the internal temperature reaches 145°F (63°C).
  13. Rest and Serve: Remove the rutabaga fries from the oven and let them rest for a minute or two to crisp up further.
  14. Serve the hot, crispy fish alongside the fries, a generous dollop of the chilled curry tartar sauce, and fresh lemon wedges for squeezing.
  15. Pat the Fish Bone-Dry: Before you even touch the egg wash, use paper towels to remove every bit of moisture from the fish fillets. This is the secret to ensuring the breading sticks perfectly and creates a professional-grade crunch.
  16. Chill the Sauce: Always prepare your curry tartar sauce first and let it sit in the refrigerator for at least 30 minutes. The cold temperature provides a sharp, refreshing contrast to the hot fish and gives the curry powder time to fully bloom.
  17. Don't Overcrowd the Skillet: When frying, cook in batches if necessary. If you put too many pieces in the pan at once, the oil temperature will drop, and the breading will absorb oil rather than searing, resulting in a soggy crust.

Nutrition

Calories: 568kcalCarbohydrates: 11.2gProtein: 45.8gFat: 38.5g

Tried this recipe?

Let us know how it was!