Crispy Chickpea Flour Fish with Fresh Fruit Salsa
One of the things I missed the most, while doing The Clean Program, was having something crunchy. Cornmeal crusted catfish was definitely out of the question, that whole no corn thing (and let’s not forget that catfish aren’t exactly the healthiest fish you can eat). But garbanzo beans are on the menu. Of course, grinding up the regular garbanzo beans isn’t going to get you a very crispy, let alone tasty fish, but if you grind up the dried chickpeas…you’ve got flour. Yes, you can also buy chickpea flour at lots of health food stores or Whole Foods. But I already had dried chickpeas in my pantry (that whole sprouting thing) and I only need 1/4 cup of the flour.
I usually serve my cornmeal crusted catfish with a fruit salsa, because it’s a nice contrast of textures. So I did the same thing here. This is really simple, and doesn’t take a lot of time to make up. This recipe is for 2 servings, but the crust will not stay very crunchy for the next day. So you can either cut the recipe in half, make half now and half tomorrow, or I fed my second portion to my husband. He thought it was fantastic. While he knew it wasn’t cornmeal, he had no clue it was chickpeas until I told him. So, rest assured, your fish will not taste like it’s coated with hummus.
- 1 Large Pacific Snapper or Tilapia Fillet Cut In Half (the source on these is important it should be wild)
- 1/4 Cup Chickpea Flour (either purchase prepared flour or grind 1/4 cup dried chickpeas on your food processor)
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Cumin
- 1/8 Teaspoon Paprika
- 1/8 Teaspoon Garlic Powder
- Pepper (to taste)
- 2 Tablespoons Olive Oil
- 1 Kiwi (peeled and diced)
- 1 Avocado (diced)
- 1/2 Cup Mango (diced)
- 1/4 Cup Jicama (optional, as this tends to be starchy)
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Fresh Tarragon
- 1/8 Teaspoon Red Pepper Flake (optional)
In a medium bowl, combine ingredients 9-14 and put into refrigerator to chill.
In a shallow dish, combine chickpea flour, salt, cumin, paprika, garlic powder, and pepper. Lightly dredge the fillets in the chickpea flour pressing lightly to make the chickpea flour stick to both sides of the fish. Place a saute pan, with olive oil, over medium high heat until oil shimmers. Place the fillets in the hot oil and saute for 3-4 minutes per side (until chickpea flour is crispy and golden brown).
Serve the crusted fillets with fruit salsa either spooned over the top or on the side.