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
