Paleo Crispy Fried Sea Bass
Discover the ultimate guilt-free indulgence with this Paleo Crispy Fried Sea Bass recipe—perfectly golden, decadently crispy, and brimming with flavor! Made with nutrient-rich almond flour and tapioca starch instead of traditional breadcrumbs, this recipe offers a gluten-free, grain-free alternative for those following the paleo lifestyle. Tender sea bass fillets are coated in a seasoned crust featuring garlic and onion powder, fried to perfection in coconut oil for a light, crispy texture. Finished with a sprinkle of fresh parsley and served alongside lemon wedges for a refreshing citrus burst, this dish is as satisfying as it is wholesome. Ready in just 30 minutes, it's an effortless way to elevate your dinner table with a health-conscious yet irresistibly delicious recipe. Perfect for family dinners or special occasions, this low-carb crispy sea bass will impress every seafood lover!
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Recipe Information
Ingredients
- 4 pieces sea bass fillets
- 1 cup almond flour
- 1 tablespoon tapioca starch
- 0.5 cup coconut oil
- 1 large egg
- 1 large lemon
- 2 tablespoons fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat dry the sea bass fillets with paper towels to remove excess moisture. Set aside.
In a shallow dish, combine almond flour, tapioca starch, garlic powder, onion powder, salt, and black pepper. Mix well to ensure even seasoning.
In another shallow bowl, crack the egg and beat it until well mixed. This will be used for coating.
Heat the coconut oil in a large skillet over medium-high heat. Make sure oil is hot but not smoking before frying.
Dip each sea bass fillet into the egg wash, ensuring a full coating.
Transfer the egg-coated fillet directly into the almond flour mixture, pressing gently to help the coating adhere on all sides.
Carefully place the coated fillets into the hot oil in the skillet. Fry for approximately 3-5 minutes per side or until the crust is golden brown and the fish is cooked through.
Once cooked, remove the fillets from the skillet and place them on a plate lined with paper towels to drain excess oil.
Finely chop the fresh parsley and scatter it over the fried sea bass for a fresh garnish.
Cut the lemon into wedges and serve the sea bass with lemon wedges on the side for a fresh squeeze of citrus before eating.
Nutrition Facts
Calories |
2219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.2 g | 237% | |
| Saturated Fat | 102.3 g | 512% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2751 mg | 120% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 5.7 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 33.3 mcg | 167% | |
| Calcium | 322 mg | 25% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1814 mg | 39% | |
*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.
