Paleo Crispy Fried Fish Fillets
Elevate your weeknight dinners with these Paleo Crispy Fried Fish Fillets—perfectly golden, crunchy on the outside, and tender on the inside. Made with a wholesome blend of almond and coconut flour, these gluten-free and grain-free fish fillets are seasoned to perfection with garlic powder, paprika, and onion powder, creating a savory crust that pairs beautifully with the mild, flaky fish. The coconut milk in the egg wash adds a subtle richness, ensuring maximum flavor in every bite. Fried in nutrient-rich coconut oil, this recipe stays true to Paleo principles while delivering the satisfying crunch you crave. In just 30 minutes, you can whip up a restaurant-quality dish that’s both healthy and indulgent, served best with fresh lemon wedges for a zesty finishing touch. Perfect for Paleo, gluten-free, or low-carb lifestyles, this recipe is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces fish fillets (such as cod or tilapia)
- 1 cup almond flour
- 1 cup coconut flour
- 2 large egg
- 0.5 cup coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup coconut oil
- 1 unit fresh lemon wedges
Instructions
Rinse and pat dry the fish fillets with paper towels to remove any excess moisture.
Set up a breading station with three shallow bowls. In the first bowl, combine the almond flour, coconut flour, garlic powder, onion powder, paprika, sea salt, and black pepper.
In the second bowl, beat the eggs together with the coconut milk, mixing until well combined.
Dip each fish fillet into the egg mixture, allowing the excess to drip off, and then dredge it in the flour mixture, coating it thoroughly. Press the flour mixture onto the fish to ensure it adheres well.
Place the coated fish fillets on a plate and let them sit for 5 minutes. This helps the coating adhere better during frying.
In a large skillet, heat the coconut oil over medium heat. Once the oil is hot, carefully place the fish fillets in the skillet, ensuring not to overcrowd the pan.
Fry the fish for about 3-4 minutes per side, or until the crust is golden brown and the fish flakes easily with a fork.
Once cooked, remove the fish from the skillet and place it on a paper towel-lined plate to absorb any excess oil.
Serve the crispy fried fish fillets hot with fresh lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 118.7 g | 594% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 1773 mg | 77% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 23.2 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 398 mg | 31% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2339 mg | 50% | |
*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.
