Almond-Crusted Fish with Spiced String Beans

There’s something deeply satisfying about the contrast between crisp, golden textures and tender, vibrant vegetables, especially when they're united by warm, aromatic spices. This dish, Crispy Almond-Topped Fried Fish on Spiced String Beans, brings together those elements with both elegance and heart.

Inspired by rustic Mediterranean kitchens and a touch of North African spice, this recipe elevates the humble white fish fillet into a dinner-worthy centerpiece. The fish is lightly breaded and pan-fried to perfection, then crowned with toasted sliced almonds that add a buttery crunch and visual flair. Underneath, a bed of string beans sautéed with allspice and smoked paprika offers just the right balance of earthy warmth and freshness, a flavorful twist that complements the fish without overpowering it.

Golden-crisp fish fillet crowned with toasted almonds, served over spiced string beans, a perfect harmony of texture, flavor, and color.

Ingredients

For the Fish:

• 2 white fish fillets (e.g., cod, tilapia, or haddock)

• Salt and black pepper, to taste

• 1/2 tsp garlic powder

• 1/4 cup all-purpose flour

• 1 egg, beaten

• 1/2 cup panko breadcrumbs

• 1/4 cup sliced almonds

• Oil for shallow frying (vegetable or light olive oil)

• Lemon wedges (for serving)

  
  

For the String Beans:

• 200g (about 7 oz) fresh string beans, trimmed

• 1 tbsp olive oil

• 1 garlic clove, minced

• 1/2 tsp allspice

• 1/2 tsp smoked paprika

• Salt, to taste

• 1 tbsp lemon juice

• Optional: pinch of chili flakes

  
  

Instructions

1. Prepare the String Beans

1. Bring a pot of salted water to boil. Blanch the string beans for 3 minutes until bright green and slightly tender.

2. Drain and immediately rinse under cold water to stop the cooking.

3. In a large pan, heat 1 tbsp olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

4. Add the string beans, allspice, smoked paprika, salt, and optional chili flakes. Sauté for 3–5 minutes until the beans are tender-crisp and nicely coated.

5. Drizzle with lemon juice before removing from heat. Set aside, keeping warm.

   
   

2. Fry the Fish

1. Pat the fish fillets dry with paper towels. Season both sides with salt, black pepper, and garlic powder.

2. Set up a breading station with three bowls:

   Bowl 1: Flour

   Bowl 2: Beaten egg

   Bowl 3: Mix of panko breadcrumbs and sliced almonds

3. Dredge each fillet first in flour (shake off excess), then dip in egg, and finally press into the panko-almond mixture to coat well.

4. Heat oil in a nonstick skillet over medium-high heat (enough to coat the bottom generously).

5. Fry the fillets for 3–4 minutes per side or until golden brown and cooked through. Transfer to paper towels to drain.

3. Assemble and Serve

• Arrange a bed of the spiced string beans on each plate.

• Place a crispy fish fillet on top.

• Garnish with extra toasted almonds (if desired) and a wedge of lemon.

• Optional: sprinkle a pinch of paprika on top for color and aroma.

  
  

Chef's Notes

• Fish Choice: Use a firm, flaky white fish that holds up well to frying.

  
  

• Almond Tip: Toast some extra sliced almonds separately in a dry pan for 2–3 minutes and sprinkle over the dish just before serving for extra crunch.

• Pairing Ideas: Serve with herbed rice, roasted potatoes, or a chilled white wine like Sauvignon Blanc.

This is a dish that feels both comforting and refined. It’s quick enough for a weeknight, but beautiful and bold enough to serve at a small gathering. Each bite offers complexity, from the spice-kissed beans to the crunch of almonds, yet it all comes together effortlessly, with clean ingredients and intuitive technique.

Serve it with lemon wedges, a glass of chilled white wine, and perhaps a slice of crusty bread to make a meal that lingers in memory as much as on the palate.