This Paleo Fried Fish is perfect for anyone following a paleo lifestyle or simply looking for a cleaner version of a crispy fried favorite. It’s gluten-free, dairy-free, and made with wholesome ingredients. The coating gets wonderfully golden and crunchy while keeping the fish moist and tender inside. Best of all, it cooks quickly, making it a great option when you want a fast and nutritious meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White fish fillets (such as cod, tilapia, or haddock)
Almond flour
Coconut flour
Eggs
Garlic powder
Onion powder
Paprika
Sea salt
Black pepper
Avocado oil or coconut oil (for frying)
Lemon wedges (for serving, optional)
Directions
Pat fish fillets dry with paper towels and set aside.
In one shallow bowl, whisk the eggs.
In a second bowl, mix almond flour, coconut flour, garlic powder, onion powder, paprika, salt, and pepper.
Dip each fillet into the egg mixture, then dredge in the flour mixture, pressing lightly to coat both sides.
Heat avocado oil in a skillet over medium-high heat.
Once hot, carefully place the coated fillets into the pan.
Fry each side for 3–4 minutes, or until the crust is golden and the fish is cooked through and flakes easily with a fork.
Transfer to a paper towel-lined plate to drain excess oil.
Serve hot with lemon wedges or your favorite paleo sides.
Servings and timing
This recipe serves 4 people. Prep time is about 10 minutes, and cook time is around 10 minutes, for a total time of approximately 20 minutes.
Variations
Use different fish like halibut, mahi-mahi, or catfish based on availability or preference.
Add a bit of cayenne pepper or chili powder for a spicier kick.
Use flaxseed meal instead of coconut flour for a different texture.
Serve with paleo tartar sauce or avocado mayo for extra flavor.
Bake instead of fry at 400°F for 12–15 minutes, flipping halfway through.
Make fish tacos using paleo wraps or lettuce cups.
Storage/Reheating
Store any leftover fish in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until crispy, or use an oven or air fryer to retain the texture. Avoid microwaving, as it can make the coating soggy. Fried fish is best enjoyed fresh for optimal crispiness.
FAQs
What kind of fish is best for paleo fried fish?
Mild white fish like cod, tilapia, or haddock work well due to their firm texture and neutral flavor.
Can I bake this instead of frying?
Yes, you can bake the fish at 400°F for about 12–15 minutes, flipping once halfway through.
Is this recipe keto-friendly too?
Yes, it’s low in carbs and can fit into a keto diet as well.
Can I use just almond flour?
You can, but the mix with coconut flour provides better texture and helps with browning.
What oil should I use for frying?
Avocado oil and coconut oil are both paleo-approved and have high smoke points ideal for frying.
How do I know when the fish is cooked?
The fillets should flake easily with a fork and be opaque all the way through.
Can I freeze the cooked fish?
It’s possible, but the coating may lose its crispiness when reheated. Fresh is best.
Is this recipe dairy-free?
Yes, this recipe contains no dairy and is completely paleo-compliant.
What can I serve with paleo fried fish?
Try roasted vegetables, sweet potato fries, coleslaw (made paleo), or a fresh green salad.
Why is my coating not sticking?
Make sure the fish is dry before coating, and press the flour mixture onto the fillets firmly.
Conclusion
Paleo Fried Fish is a simple, satisfying way to enjoy a classic favorite while sticking to clean-eating principles. With its crunchy coating and tender interior, this recipe is both nourishing and indulgent. Whether you’re eating paleo or just looking for a healthy alternative to traditional fried fish, this dish delivers big flavor with minimal effort.
Paleo Fried Fish is a grain-free, gluten-free twist on a classic comfort food, featuring a crispy almond and coconut flour coating over tender white fish. It’s a quick, healthy option perfect for weeknight meals.
Ingredients
4 white fish fillets (cod, tilapia, or haddock)
1/2 cup almond flour
1/4 cup coconut flour
2 eggs
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup avocado oil or coconut oil (for frying)
Lemon wedges (for serving, optional)
Instructions
Pat the fish fillets dry with paper towels and set aside.
In a shallow bowl, whisk the eggs.
In a second bowl, mix together almond flour, coconut flour, garlic powder, onion powder, paprika, salt, and pepper.
Dip each fish fillet into the egg mixture, then dredge in the flour mixture, pressing gently to coat both sides.
Heat avocado or coconut oil in a skillet over medium-high heat.
Once the oil is hot, carefully place the coated fillets into the pan.
Fry each side for 3–4 minutes, or until the crust is golden and the fish is cooked through and flakes easily.
Transfer cooked fillets to a paper towel-lined plate to drain excess oil.
Serve hot with lemon wedges and your favorite paleo sides.
Notes
Use fish like halibut or mahi-mahi for variation.Add cayenne pepper or chili powder for a spicy version.Bake at 400°F for 12–15 minutes for a lighter option. Flaxseed meal can be substituted for coconut flour.Serve with paleo-friendly tartar sauce or coleslaw.
