Paleo Crispy Breaded Fish Fillets
Delight in the perfect balance of flavor and crunch with these Paleo Crispy Breaded Fish Fillets, a healthy spin on a classic comfort food. Coated in a nutrient-packed blend of almond meal, coconut flour, and ground flaxseed, these fillets are seasoned with garlic, onion, and smoked paprika for a burst of savory goodness. Cooked to golden perfection using coconut oil for a paleo-friendly touch, the fish achieves a satisfying crispy crust while remaining tender and flaky inside. Quick and easy to prepare, this dish is oven-finished for an extra layer of crispiness, making it ideal for weeknight dinners or a wholesome family meal. Serve with a squeeze of fresh lemon juice and a sprinkle of parsley for a bright, fresh finish. Perfect for paleo enthusiasts and anyone seeking a delicious gluten-free, grain-free alternative to traditional breaded fish fillets!
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Recipe Information
Ingredients
- 4 pieces fish fillets (cod, tilapia, or haddock)
- 1 cup almond meal
- 0.5 cup coconut flour
- 0.25 cup ground flaxseed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 eggs
- 0.25 cup coconut oil
- 4 lemon wedges
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow dish, combine the almond meal, coconut flour, ground flaxseed, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Mix well to create the breading mixture.
In another shallow bowl, beat the eggs until well combined.
Pat the fish fillets dry with paper towels to remove any excess moisture.
Dip each fish fillet into the beaten eggs, ensuring they are fully coated.
Place the egg-coated fish fillets into the breading mixture, pressing gently to make sure the breading adheres to the fish. Turn to coat both sides completely.
In a large skillet, heat the coconut oil over medium-high heat.
Once the oil is hot, add the breaded fish fillets to the skillet, ensuring not to overcrowd the pan (you may need to do this in batches). Cook for about 3-4 minutes on each side, or until the crust is golden brown and crispy.
Transfer the browned fish fillets to the prepared baking sheet and finish cooking in the preheated oven for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Serve the crispy breaded fish fillets with lemon wedges and sprinkle with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 9.8 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 421 mg | 32% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2652 mg | 56% | |
*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.
