Recipes Almond Flour Fish Nuggets 5.0 (3,672) Add your rating & review These bite-size fried cod nuggets are served with a simple tartar sauce for dipping; they bring to mind a light, spicy variation on classic fish and chips—just add frites! By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on February 23, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Ian Knauer Active Time: 10 mins Total Time: 20 mins Yield: 4 Ingredients 1 pound flakey white fish, such as hake or cod Kosher salt 1 large egg, lightly beaten 1/2 cup almond flour 1/2 teaspoon chile powder 1/4 teaspoon cayenne Freshly ground black pepper Vegetable oil for frying 1/3 cup mayonnaise 2 tablespoons pickle relish Directions Cut the fish into 1 1/2-inch pieces. In a medium bowl, stir 1/4 teaspoon salt into the egg. In another medium bowl, stir together the almond flour, chile powder, cayenne, and 1/4 teaspoon each of salt and pepper. Dip the fish into the egg, letting any excess drip off, then coat it in the almond flour mixture. Line a baking sheet with paper towels. Heat about 1 inch of oil in a large heavy skillet over medium-high heat until it reaches 375°. Fry fish, turning occasionally, until golden and cooked through, 4 to 6 minutes. Transfer the fish to the paper towel–lined baking sheet to drain briefly. In a serving bowl, stir together the mayonnaise and the relish until combined. Serve the fish with the tartar sauce. Rate it Print