Paleo Beer Battered Haddock
Get ready to indulge in the crisp, golden perfection of Paleo Beer Battered Haddock, a healthier twist on a classic favorite! This recipe swaps traditional flours for a paleo-friendly blend of tapioca, almond, and coconut flours, creating an irresistibly light and crunchy coating that perfectly complements the tender haddock fillets. The secret to its texture lies in the bubbly magic of paleo-friendly beer (or sparkling water as a delightful alternative), which makes the batter airy and flavorful. Fried to perfection in heart-healthy avocado oil or traditional lard, this gluten-free and grain-free recipe is ready in just 35 minutes and served best with a squeeze of fresh lemon for a zesty finish. Perfect for those following a paleo or clean eating lifestyle, this dish brings all the satisfying crunch and flavor of classic pub fare without the guilt!
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Recipe Information
Ingredients
- 4 pieces haddock fillets
- 1 cup tapioca flour
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can paleo-friendly beer (or sparkling water as a substitute)
- 2 large eggs
- 2 cups lard or avocado oil
- 1 to taste fresh lemon wedges
Instructions
Begin by patting the haddock fillets dry with paper towels. This step is crucial to ensure the batter adheres properly to the fish.
In a large bowl, combine the tapioca flour, almond flour, coconut flour, baking powder, garlic powder, onion powder, salt, and black pepper. Whisk together until evenly combined.
In a separate smaller bowl, lightly beat the eggs.
Open the can of paleo beer or sparkling water and gradually add it to the dry ingredients while whisking, aiming for a smooth, thick batter.
Add the beaten eggs into the batter and stir until fully incorporated. If needed, add more beer or sparkling water to maintain a thick but pourable consistency.
Heat the lard or avocado oil in a deep skillet or dutch oven over medium-high heat. The oil should be about 350°F (175°C) for optimal frying.
Once the oil is hot, dip each haddock fillet into the batter, ensuring it is completely coated, then carefully lower it into the hot oil.
Fry the fillets in batches to avoid crowding the pan, cooking each for about 3-4 minutes per side, or until they are golden brown and cooked through.
Remove the fried fish from the oil and drain on a paper towel-lined plate to absorb any excess oil.
Serve the Paleo Beer Battered Haddock immediately with fresh lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 3.2 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 115 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 830 mg | 18% | |
*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.
