Paleo Crispy Breaded Haddock
Delight in the irresistible crunch of **Paleo Crispy Breaded Haddock**, a healthy twist on a classic favorite that’s both gluten-free and grain-free. This easy-to-make recipe features flaky haddock fillets coated in a flavorful almond flour breading seasoned with paprika, garlic, and onion powder, then pan-fried to golden perfection in nutrient-rich coconut oil. With just 30 minutes from start to finish, you’ll have a restaurant-quality dish that’s perfect for busy weeknights or a family dinner. Garnished with fresh parsley and a squeeze of zesty lemon, this deliciously crispy haddock pairs beautifully with roasted vegetables or a side salad to keep your meal paleo-approved and naturally wholesome. Whether you’re following a paleo lifestyle or simply seeking a nourishing seafood option, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Haddock fillets
- 1.5 cups Almond flour
- 1 teaspoon Ground paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 1 whole Lemon, sliced into wedges
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Coconut oil
Instructions
Rinse the haddock fillets under cold water and pat dry with paper towels.
In a shallow bowl, combine almond flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create the breading mixture.
In another shallow bowl, beat the eggs until they are well mixed.
Dip each haddock fillet into the beaten eggs, ensuring both sides are coated.
Transfer the fillet to the almond flour mixture, pressing down gently to ensure an even coating on both sides.
Heat the coconut oil in a large skillet over medium heat.
Once the oil is hot, carefully place the breaded haddock fillets into the skillet, cooking in batches if necessary to avoid overcrowding.
Cook each side for approximately 5-7 minutes or until the fillets are golden brown and the fish flakes easily with a fork.
Transfer cooked haddock to a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges and garnish with fresh chopped parsley.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 101.6 g | 508% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 6.7 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 459 mg | 35% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1509 mg | 32% | |
*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.
