Paleo Crispy Fried Bangus Belly
Indulge in the guilt-free flavors of this *Paleo Crispy Fried Bangus Belly*, a healthier twist on a beloved Filipino dish! This recipe features tender bangus (milkfish) belly fillets coated in a perfectly seasoned coconut flour mixture, offering a gluten-free and paleo-friendly alternative to traditional breading. Fried to golden perfection in coconut oil, each fillet is irresistibly crispy on the outside while retaining its moist, flaky texture inside. Enhanced with hints of garlic, onion, and paprika, and served with a squeeze of fresh lemon juice, this dish is bursting with flavor. Ready in just 30 minutes, it's perfect for busy weeknights or a special treat. Garnish with parsley and enjoy with lemon wedges for a vibrant, zesty finish. Whether you're following a paleo diet or simply craving a healthier fried fish option, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces bangus belly fillets
- 0.5 cup coconut flour
- 0.5 cup coconut oil
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Rinse the bangus belly fillets under cold water and pat them dry with paper towels.
In a shallow bowl, whisk together the egg and fresh lemon juice.
In another shallow dish, combine the coconut flour, garlic powder, onion powder, paprika, sea salt, and black pepper, mixing well.
Dip each bangus belly fillet into the egg mixture, ensuring it is fully covered.
Next, dredge the egg-coated fillet in the seasoned coconut flour, pressing lightly to ensure the flour mixture adheres to the fish. Shake off any excess flour.
In a large skillet, heat the coconut oil over medium-high heat until hot but not smoking.
Carefully place the coated bangus fillets into the skillet. Fry them in batches if necessary to avoid overcrowding, which can lower the oil temperature.
Fry each fillet for about 3-4 minutes on each side or until golden brown and crispy. Adjust the heat if necessary to ensure even cooking without burning.
Once cooked, transfer the fillets to a plate lined with paper towels to drain any excess oil.
Garnish the crispy bangus belly with chopped parsley.
Serve immediately with lemon wedges on the side for a fresh zest.
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 114.9 g | 574% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 500 mg | 166% | |
| Sodium | 1624 mg | 71% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 9.3 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 180 mg | 14% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1965 mg | 42% | |
*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.
