Fish Nuggets with Tartar Sauce (Almond Flour)

These bite-size fried cod nuggets are served with a simple tartar sauce for dipping; they bring to mind a light, spicy variation on classic fish and chips - just add frites.

1 lb flakey white fish, such as hake or cod
sea salt
1 large egg, lightly beaten
½ cup almond flour
½ tsp. chile powder
¼ tsp. ground cayenne
black pepper, freshly ground
vegetable oil, for frying

Tartar Sauce:
⅓ cup mayonnaise
2 Tbsp. pickle relish
1 tsp. Worcestershire sauce

Cut the fish into 1½" pieces. In a medium bowl, stir ¼ tsp. salt into the egg. In another medium bowl, stir together the almond flour, chile powder, cayenne, and ¼ tsp. each of salt and pepper. Dip the fish into the egg, letting any excess drip off, then coat it in the almond flour mixture.

Line a baking sheet with paper towels. Heat about 1" of oil in a large heavy skillet over medium-high heat until it reaches 375°F. Fry fish, turning occasionally, until golden and cooked through, 4-6 minutes. Transfer the fish to the paper towel-lined baking sheet to drain briefly.

In a serving bowl, stir together the mayonnaise, relish and Worcestershire sauce until combined.

Serve the fish with the tartar sauce.