Earthy ground flaxseed and nutty-sweet almond flour join forces to create a supercrisp gluten-free breading for tilapia—though you can also use it on chicken. The addition of smoked paprika, garlic powder, and ground red pepper provides deep, savory flavor that enhances the mild taste of the fish. There’s only a small amount of red pepper, so the dish stays family-friendly. Be sure to cook over medium heat, and don’t be tempted to go higher, as more intense heat will burn the breading.
How to Make It
Cut each tilapia fillet in half lengthwise. Add to a large bowl with beaten egg; toss to coat.
Combine ground flaxseed, almond meal, salt, garlic powder, paprika, and ground red pepper in a large ziplock bag. Remove fish from egg, shaking off excess; place in bag, and shake to coat.
Heat a large nonstick skillet over medium. Add canola oil; swirl to coat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
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