Curried Chickpea Encrusted Fish with Jalapeno Lime Tartar Sauce is the perfect crunchy nut-free topping! Roasted chickpeas make a great crispy, crunchy topping everyone can enjoy!
As a personal chef, I often have to find ingredient substitutes for people with food allergies so they can continue to enjoy the same flavors and textures as people without those allergies. Nuts are one of the major food allergens that can cause a serious, life-threatening reaction. Roasted chickpeas make a great crunchy coating substitute for nuts.
When roasted, chickpeas (aka garbanzo beans) become crunchy. They are not as calorie-dense as nuts and can be seasoned in a variety of ways. For ease, I use canned chickpeas. (If you start with dried chickpeas, you’re looking at a lot more work to soak, cook and roast them.)
The roasted chickpea topping is perfect for my Curried Chickpea-Encrusted Fish with Jalapeno-Lime Tartar Sauce. It’s a little Indian, a little Mexican with a whole lot of delicious!
How to roast chickpeas:
- First, drain and rinse the canned chickpeas thoroughly.
- Pat them dry with a clean kitchen towel or paper towels. If you have the time, let them air dry for 30 minutes to an hour.
- Place on a baking sheet, drizzle with olive oil and place in the oven.
- Shake the pan or stir every ten minutes.
- After approximately 30 minutes, they should have a crispy exterior with an oh-so-slight soft interior. (Don’t worry about that slightly soft interior–when chopped, placed on the fish and baked, it will all get delightfully crispy and crunchy!).
- Let cool thoroughly and then place in a mini food processor.
Ta-daa! An allergen-free crispy coating perfect for fish or chicken! I used barramundi here, but you could also use tilapia, sole or catfish.
I think you’ll love this tartar sauce! Instead of gherkin pickles typically used in tartar sauce, I use pickled jalapenos to give it a spicy kick. The lime tanginess pairs perfectly with the curry in the chickpea crust.
Soooooo good and hope you enjoy as much as we did!!
Helpful tools and equipment to make Curried Chickpea Encrusted Fish with Jalapeno Lime Tartar Sauce (Affiliate Links):
- CHICKPEAS AND FISH
- 1 can (15-ounce) chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons olive oil plus more for the baking sheet
- salt and freshly ground black pepper, to taste
- 2 teaspoons curry powder, hot or mild
- 1/4 cup panko
- Zest of 1 large lime
- 1/4 cup chopped cilantro
- 4 (8-ounce) white fish fillets such as barramundi, tilapia, sole or catfish
- 3-4 tablespoons Dijon mustard
- nonstick cooking spray
- TARTAR SAUCE
- 1 cup mayonnaise
- 2 scallions, finely chopped
- 1/4 cup chopped cilantro
- 2 cloves garlic, minced
- 1 large lime, juiced
- 1/3 cup pickled jalapeno peppers, chopped
- CHICKPEAS: Preheat oven to 400 degrees.
- Pat the chickpeas as dry as possible with a clean dishtowel or paper towel. If possible, leave them to air dry for 30 minutes to an hour.)
- Place chickpeas on a baking sheet. Drizzle with olive oil and stir to coat. Season to taste with salt and freshly ground black pepper.
- Roast for approximately 30 minutes, stirring every 10 minutes. The chickpeas are done when they are golden, dry and crispy with a slightly soft center. Let cool thoroughly.
- Place chickpeas in a food processor and pulse until coarsely ground, scraping the sides and stirring with a spatula if necessary. Transfer to a bowl.
- Add curry powder, panko, lime zest and cilantro and stir to combine. Adjust seasoning with salt and black pepper if needed.
- FISH: Brush a nonstick baking sheet with olive oil.
- Place fish fillets on the baking sheet and brush the top of the fish with mustard. Top the fish with equal amounts of the chickpea topping, pressing slightly to adhere. Spray lightly with cooking spray.
- Bake for 13-15 minutes at 400 degrees or until cooked through and fish flakes easily with a fork. Serve with tartar sauce.
- TARTAR SAUCE: Combine all ingredients in a bowl and mix well. Serve with fish.
Amount Per Serving Calories 802 Total Fat 57g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 45g Cholesterol 151mg Sodium 1350mg Carbohydrates 23g Net Carbohydrates 0g Fiber 6g Sugar 4g Sugar Alcohols 0g Protein 49g