Paleo Crispy Fried Fish Cakes
Delight your taste buds with these Paleo Crispy Fried Fish Cakes, a wholesome twist on a classic favorite that’s both delicious and nutritious. Made with tender white fish fillets, almond flour, and fresh herbs like parsley and green onions, these fish cakes are flavored with a zesty hint of lemon and a touch of garlic. Perfectly pan-fried in coconut oil, they achieve a golden-crispy exterior while staying tender and flaky inside. This grain-free, gluten-free recipe is quick and easy to prepare, taking just 20 minutes of prep and a few minutes to cook, making it ideal for weeknight dinners or meal prep. Serve them hot with a squeeze of lemon or your favorite dipping sauce for a flavorful, paleo-friendly meal. Whether you're following a clean eating lifestyle or simply looking for a lighter take on fried foods, these fish cakes are sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod, haddock)
- 2 eggs
- 60 grams almond flour
- 30 grams fresh parsley, chopped
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 3 tablespoons coconut oil
Instructions
Begin by patting the fish fillets dry with paper towels. Cut the fish into small chunks for easy blending.
In a food processor, combine the fish chunks, eggs, almond flour, fresh parsley, green onions, minced garlic, lemon zest, lemon juice, sea salt, and black pepper.
Pulse the mixture until it reaches a thick, coarse consistency, being careful not to over-process. You want some texture to remain for the cakes.
Using your hands, scoop approximately 2-3 tablespoons of the fish mixture and form it into a patty shape. Repeat until all mixture is used, ensuring you have even-sized cakes.
In a large non-stick skillet, heat the coconut oil over medium heat.
Once the oil is hot, carefully add the fish cakes to the skillet, ensuring not to overcrowd. You may need to cook in batches.
Fry the fish cakes for about 4-6 minutes on each side, until they are golden brown and cooked through.
Once cooked, transfer the fish cakes to a plate lined with paper towels to remove any excess oil.
Serve the fish cakes hot, garnished with extra chopped parsley and lemon wedges if desired.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.9 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 553 mg | 12% | |
*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.
