Paleo Classic Deep Fried Fish
Indulge in the crispy perfection of 'Paleo Classic Deep Fried Fish,' a wholesome twist on a timeless seafood favorite. Coated in a gluten-free blend of almond flour and tapioca starch, these golden-brown fish fillets deliver a crunchy exterior and tender, flaky center without compromising on paleo-friendly ingredients. Infused with zesty seasonings like garlic powder, onion powder, and paprika, and fried to perfection in coconut oil for a rich, nutty flavor, this recipe is a healthy and satisfying alternative to traditional fried fish. Ready in just 35 minutes and served with refreshing lemon wedges, it's perfect for casual weeknight dinners or entertaining paleo and gluten-free guests. Whether you choose cod, haddock, or your favorite white fish, this dish is a delightful way to savor a classic with a nutritious upgrade!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces White fish fillets (cod, haddock, or similar)
- 1 cup Almond flour
- 1 cup Tapioca starch
- 2 whole Eggs
- 0.5 cup Coconut milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Coconut oil
- 4 pieces Lemon wedges
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels.
In a shallow dish, mix the almond flour and tapioca starch together.
In another bowl, beat the eggs and then combine with the coconut milk.
Add garlic powder, onion powder, paprika, salt, and black pepper to the egg mixture and whisk until well combined.
Heat the coconut oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C). You may use a thermometer to accurately gauge the temperature or test with a small piece of bread—if it sizzles and browns, the oil is ready.
Dip each fish fillet into the egg mixture, ensuring it is completely coated, then dredge it in the flour mixture, pressing down lightly to ensure the coating adheres well.
Carefully add the coated fish fillets to the hot oil, working in batches to avoid overcrowding the pan. Fry each piece for about 4-5 minutes per side or until they turn golden brown and are cooked through.
Remove the fish from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the fish immediately with lemon wedges on the side for added freshness and flavor.
Nutrition Facts
Calories |
6002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.0 g | 647% | |
| Saturated Fat | 376.8 g | 1884% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2769 mg | 120% | |
| Total Carbohydrate | 265.4 g | 97% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 21.5 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 398 mg | 31% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1614 mg | 34% | |
*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.
