Paleo Beer Battered Cod
Indulge in a healthier twist on a classic favorite with this Paleo Beer Battered Cod recipe, a gluten-free delight that combines crispy, golden goodness with wholesome ingredients. Using a blend of cassava flour, coconut flour, and arrowroot powder, this recipe creates a light, crunchy batter that perfectly coats tender, flaky cod fillets. Paleo-friendly beer or sparkling water adds just the right amount of fizz for that authentic fried texture while keeping things diet-compliant. Cooked to perfection in nutrient-rich coconut oil, this dish is a guilt-free indulgence that's big on flavor. Ready in just 30 minutes, it pairs beautifully with a squeeze of fresh lemon and makes for a crowd-pleasing dinner or a standout appetizer. This recipe is perfect for fish lovers seeking a paleo-friendly and gluten-free alternative to traditional beer-battered fish!
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Recipe Information
Ingredients
- 4 pieces cod fillets
- 1 cup cassava flour
- 0.5 cup coconut flour
- 0.25 cup arrowroot powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1.5 cups paleo-friendly beer or sparkling water
- 1 large egg
- 1.5 cups coconut oil
- 4 pieces lemon wedges
Instructions
Begin by patting the cod fillets dry with paper towels to remove any excess moisture.
In a large mixing bowl, combine the cassava flour, coconut flour, arrowroot powder, baking soda, sea salt, black pepper, and garlic powder. Mix well to ensure that all the dry ingredients are evenly distributed.
Create a well in the center of the dry ingredients and pour in the paleo-friendly beer or sparkling water. Add the egg to the mixture.
Whisk together the wet and dry ingredients until a smooth batter is formed, ensuring there are no lumps. If the batter seems too thick, add a little more liquid to reach a consistency similar to pancake batter.
Heat the coconut oil in a deep skillet or pot over medium-high heat until the temperature reaches around 350°F (175°C).
Dip each cod fillet into the batter, ensuring it is completely coated. Allow any excess batter to drip back into the bowl.
Carefully place the battered cod fillets into the hot oil, cooking in batches if necessary to avoid overcrowding the pan.
Fry each side for approximately 3-4 minutes or until the batter is golden brown and the fish is cooked through.
Remove the cooked cod fillets from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the Paleo Beer Battered Cod immediately with lemon wedges on the side for squeezing over the fish.
Nutrition Facts
Calories |
4663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.2 g | 457% | |
| Saturated Fat | 288.6 g | 1443% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 4209 mg | 183% | |
| Total Carbohydrate | 196.6 g | 71% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 10.3 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 9.3 mcg | 47% | |
| Calcium | 248 mg | 19% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4144 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
