Why You’ll Love This Recipe
If you’re craving fried fish but want to stick to your Paleo lifestyle, this recipe is perfect for you. The use of almond flour and coconut flour creates a crispy, gluten-free crust, while the fish remains juicy and tender inside. It’s easy to make, quick to prepare, and a great way to enjoy a healthier version of a classic comfort food. Whether you’re serving it with a side of veggies, on a salad, or in tacos, this Paleo Fried Fish is a tasty and satisfying meal that everyone will enjoy.
Ingredients
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4 white fish fillets (cod, tilapia, or haddock work well)
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1/2 cup almond flour
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2 tbsp coconut flour
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp paprika
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1/2 tsp salt
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1/4 tsp black pepper
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2 large eggs, beaten
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2 tbsp coconut oil or avocado oil for frying
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Fresh lemon wedges for serving (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a shallow bowl, combine the almond flour, coconut flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
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In another bowl, beat the eggs until well combined.
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Dip each fish fillet into the egg mixture, ensuring it is fully coated, then dredge the fillet in the flour mixture, pressing lightly to adhere the coating.
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Heat the coconut oil or avocado oil in a large skillet over medium heat.
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Once the oil is hot, add the coated fish fillets to the pan, cooking in batches if necessary to avoid overcrowding.
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Fry the fish for about 3-4 minutes per side or until the coating is golden brown and the fish is cooked through (internal temperature should reach 145°F or 63°C).
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Remove the fish from the pan and place on a paper towel-lined plate to drain any excess oil.
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Serve immediately with fresh lemon wedges and a side of your choice.
Servings and Timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 8-12 minutes (depending on the thickness of the fish)
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Total time: 18-22 minutes
Variations
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Different Fish: You can use any white fish fillets for this recipe, such as flounder, mahi-mahi, or snapper.
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Spicy Version: Add a pinch of cayenne pepper or chili powder to the flour mixture for a spicier kick.
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Herbs: Try adding dried herbs such as thyme, oregano, or parsley to the flour mixture for extra flavor.
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Paleo Tartar Sauce: Serve the fish with a homemade Paleo tartar sauce made with mayonnaise, pickles, lemon juice, and herbs.
Storage/Reheating
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Storage: Store leftover fried fish in an airtight container in the refrigerator for up to 2 days. The crust may lose some of its crispiness over time.
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Freezing: You can freeze the fried fish before serving by placing it on a baking sheet and freezing it for 1-2 hours. Then, transfer the fish to a freezer-safe container or bag. It will last in the freezer for up to 1 month.
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Reheating: To reheat, place the fish on a baking sheet and warm in the oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat it in a hot skillet for a minute or two on each side to restore some of the crispiness.
FAQs
1. Can I use a different type of flour for the coating?
Yes, you can substitute the almond flour and coconut flour with other Paleo-friendly flours like tapioca flour or arrowroot powder. However, the texture might vary slightly.
2. Can I use frozen fish fillets?
Yes, you can use frozen fish fillets. Just be sure to thaw them thoroughly and pat them dry before dredging them in the flour mixture to ensure the coating sticks properly.
3. Can I cook this fish in the oven instead of frying it?
Yes, you can bake the coated fish at 400°F (200°C) for 12-15 minutes, flipping halfway through, until the fish is cooked through and the crust is golden.
4. How do I know when the fish is cooked through?
The fish is fully cooked when it reaches an internal temperature of 145°F (63°C) or when the flesh is opaque and flakes easily with a fork.
5. Can I make this recipe ahead of time?
While fried fish is best served immediately to preserve the crispy coating, you can prepare the fillets by coating them in the flour mixture ahead of time and storing them in the fridge for up to a few hours before frying.
6. Can I use olive oil instead of coconut oil for frying?
Yes, you can use olive oil or avocado oil for frying. Coconut oil adds a slight coconut flavor, but olive oil works well and is also Paleo-friendly.
7. Can I make this recipe without eggs?
Yes, you can substitute the eggs with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes) or use a non-dairy milk (like almond milk) for a vegan version.
8. What’s the best way to serve this fried fish?
This fried fish pairs well with a fresh salad, roasted vegetables, or in lettuce wraps for a low-carb option. It also goes great with a side of Paleo-friendly tartar sauce or a squeeze of lemon.
9. Is this recipe suitable for a Whole30 diet?
Yes, this recipe is Whole30-compliant, as it uses no grains, dairy, or processed ingredients.
10. How can I make the fish extra crispy?
For an extra crispy coating, double-coat the fish by dipping it in the egg and flour mixture twice. This will give the fish a thicker, crunchier crust.
Conclusion
Paleo Fried Fish is a lightened-up version of a classic dish, offering all the crispy deliciousness of fried fish without the grains or gluten. With a simple coating of almond flour and coconut flour, this recipe delivers a perfectly crunchy texture and tender fish inside. It’s quick, easy, and full of flavor, making it a perfect meal for anyone following a Paleo or gluten-free diet. Whether you’re serving it with a side of vegetables or in a lettuce wrap, this fried fish is sure to be a hit!
Paleo Fried Fish
- Prep Time: 10 minutes
- Cook Time: 8-12 minutes
- Total Time: 18-22 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
Paleo Fried Fish is a healthier, gluten-free version of the classic fried fish, using almond flour and coconut flour to create a crispy, flavorful coating. This lightened-up recipe delivers a perfectly golden, tender fish that’s both delicious and nutritious, making it a perfect option for anyone following a Paleo or gluten-free diet.
Ingredients
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4 white fish fillets (cod, tilapia, or haddock work well)
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½ cup almond flour
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2 tbsp coconut flour
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp paprika
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½ tsp salt
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¼ tsp black pepper
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2 large eggs, beaten
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2 tbsp coconut oil or avocado oil for frying
- Fresh lemon wedges for serving (optional)
Instructions
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In a shallow bowl, combine almond flour, coconut flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
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In another bowl, beat the eggs until fully combined.
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Dip each fish fillet into the egg mixture, then dredge in the flour mixture, pressing lightly to adhere.
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Heat coconut or avocado oil in a large skillet over medium heat.
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Once the oil is hot, add the fish fillets, cooking in batches if necessary to avoid overcrowding.
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Fry the fish for 3-4 minutes per side or until golden brown and cooked through (internal temperature should reach 145°F or 63°C).
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Remove the fish from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve immediately with fresh lemon wedges and your favorite side.
Notes
Different Fish: You can use flounder, mahi-mahi, snapper, or any white fish for this recipe.Spicy Version: Add cayenne pepper or chili powder to the flour mixture for a kick.Herbs: Add thyme, oregano, or parsley to the flour mixture for extra flavor.Paleo Tartar Sauce: Serve with a homemade tartar sauce made from Paleo mayo, pickles, lemon juice, and herbs
