Crispy Chickpea-Topped Fish with Jalapeno Tartar Sauce

Crispy Chickpea-Crusted Fish on oval white platter garnished with fresh baby greens.

5 from 2 votes

Crispy Chickpea-Topped Fish with Jalapeno Tartar Sauce

This Crispy Chickpea-Topped Fish recipe features a nut-free coating that is super crunchy and adds extra protein! The flavorful chickpea topping forms a golden crust that complements the tender and flaky baked white fish. Pair with a homemade spicy jalapeno tartar sauce for freshness and a kick of spice!

Prep Time1

Cook Time15

Total Time1 15

Course: Fish and Seafood

Cuisine: Indian

Diet: Diabetic, Gluten Free, Low Fat

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Tartar Sauce

1 cup mayonnaise
2 scallions finely chopped
1/4 cup chopped cilantro
2 cloves garlic minced
1 large lime juiced (or lemon)
1/4 cup pickled jalapeno peppers chopped

Chickpeas and Fish

1 tablespoon olive oil
1 cup purchased chickpea snacks seasoned only with sea salt
1 1/2 teaspoons curry powder hot or mild
1/4 cup panko regular or gluten-free
Zest of 1 large lime or lemon
1/4 cup chopped cilantro
Salt and freshly ground black pepper to taste
4 (8-ounce) fish fillets such as barramundi, tilapia, sole or catfish
2 tablespoons Dijon mustard
Cooking spray

Instructions

Tartar Sauce

Combine all ingredients in a bowl and mix well. Refrigerate while prepping and baking the fish.

Fish

Preheat oven to 400 degrees.
Line a rimmed baking sheet with parchment paper. Brush with olive oil.
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 (or lemon) zest and cilantro and stir to combine. Adjust seasoning with salt and black pepper if needed.
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 15-17 minutes at 400 degrees or until cooked through and fish flakes easily with a fork. Serve with tartar sauce.

Notes

Recipe from April, 2016 updated and retested.

TO MAKE YOUR OWN ROASTED CHICKPEAS:

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Pat the chickpeas as dry as possible with a clean dish towel or paper towel. Remove any loose skins. Leave them to air dry for 30 minutes to an hour if possible.
Place chickpeas on the prepared baking sheet. Drizzle with 1 tablespoon 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 and store at room temperature.

SUBSTITUTIONS:

Tilapia, sole, halibut, catfish, or cod also work well in this dish.

MAKE AHEAD:

Fish can be topped with the chickpea blend 1 day before. Leave uncovered in the refrigerator. Bake as directed.
Tartar sauce can be made 1 day ahead. Refrigerate until needed.

Nutrition