Description
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.
Nutrition
- Serving Size: 1 fillet
- Calories: 310
- Sugar: 1g
- Sodium: 390mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg
