Fish Almondine

From when I was expecting my first baby, Alex, to well past the birth of my second child, Paige, I used to meet my grandmother, Ga-Ga, at Luby's Cafeteria in my hometown for lunch on an almost monthly basis. Luby's had a mega-long (it seemed like a football field, but probably wasn't quite) serving line of prefilled small plates holding such comfort foods as Jell-O salad, macaroni and cheese, Salisbury steak, fried chicken, mashed potatoes, and slices of pie as far as the eye could see. But for me, the single most memorable dish at Luby's was their gloriously consistent Fish Almondine. No matter which seventeen sides I selected (okay, sometimes it was eighteen), Fish Almondine was always the main course for me. This is my best attempt to re-create the Luby's magic. (I love and miss you, Ga-Ga.)
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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 6 servings
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3/4 cup panko breadcrumbs

1/3 cup sliced almonds 

3 tablespoons salted butter, melted 

2 tablespoons chopped parsley 

Kosher salt and black pepper 

1/3 cup all-purpose flour 

Six 6-ounce cod fillets 

1/2 cup mayonnaise 

Juice of 1 lemon 


  1. Preheat the oven to 375 degrees F.
  2. In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined. 
  3. Add the parsley and toss it in . . . 
  4. Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. 
  5. Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine. 
  6. Dredge both sides of the fish in the flour, shaking off any excess. 
  7. Spread a generous tablespoon of mayonnaise over each piece of fish . . . 
  8. And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks. 
  9. Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.

Cook’s Note

Variation: Add 1/4 cup grated Parmesan cheese to the crumb mixture.

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