Paleo Crispy Fried Fish Balls
Transform your appetizer game with these irresistibly delicious Paleo Crispy Fried Fish Balls! Crafted with fresh white fish fillets and a blend of coconut and almond flours, these golden bites boast a crunchy exterior and a tender, flavorful center seasoned with garlic, onion powder, and parsley. Fried to perfection in nutrient-rich coconut oil, they’re a guilt-free snack perfect for Paleo enthusiasts and gluten-free eaters alike. A squeeze of fresh lemon juice completes the dish with a burst of brightness. Ready in under 40 minutes, these fish balls are an easy yet crowd-pleasing option for any gathering—serve them with a tangy dip or a crisp salad for a wholesome treat that hits all the right notes!
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Recipe Information
Ingredients
- 500 grams Fresh white fish fillets (such as cod or haddock)
- 60 grams Coconut flour
- 1 large Egg
- 80 grams Almond flour
- 100 ml Coconut oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried parsley
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh lemon juice
Instructions
Begin by patting the fish fillets dry with a paper towel. Cut them into small chunks suitable for processing.
Place the fish chunks into a food processor. Pulse until the fish becomes finely chopped but not pasty.
Transfer the processed fish to a large mixing bowl. Add the coconut flour, egg, garlic powder, onion powder, dried parsley, salt, and black pepper. Mix until fully combined.
Form the fish mixture into small balls, about 1 inch in diameter. You should have about 16-18 balls.
Pour the almond flour into a shallow dish. Roll each fish ball in the almond flour until well-coated, then set aside on a plate.
Heat the coconut oil in a large skillet over medium heat. Ensure the oil is hot enough before adding the fish balls by placing a small piece of almond flour into it; if it sizzles, it's ready.
Carefully add the fish balls into the hot oil in batches to avoid overcrowding the pan. Fry each batch for about 6-7 minutes, turning occasionally, until golden brown all over.
Once cooked, use a slotted spoon to transfer the fish balls to a plate lined with paper towels to absorb any excess oil.
Before serving, sprinkle with a little fresh lemon juice to enhance the flavor.
Serve the crispy fish balls immediately as an appetizer or alongside a Paleo-friendly dip or salad.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 2.2 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 635 mg | 14% | |
*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.
