Paleo Homemade Filet-O-Fish
Satisfy your fast-food cravings the healthy way with this Paleo Homemade Filet-O-Fish recipe! Featuring tender cod fillets coated in a crispy, golden almond flour crust, this grain-free alternative is a wholesome twist on the classic sandwich. A rich and tangy homemade tartar sauce—made with paleo mayonnaise, fresh dill, lemon juice, and finely chopped pickles—takes the flavor to the next level. Wrapped in crisp lettuce leaves instead of a bun, this gluten-free and dairy-free dish is perfect for those following a paleo diet or looking for a light, nutritious meal. Ready in just 30 minutes from prep to plate, this recipe proves you can enjoy indulgent flavors without compromising on health. Simple yet satisfying, this protein-packed favorite is bound to become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 pieces, about 4 oz each Cod fillets
- 1 cup Almond flour
- 1 large Egg
- 2 tablespoons Coconut oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dijon mustard
- 4 large Lettuce leaves
- 0.5 cup Paleo mayonnaise
- 2 tablespoons Dill pickle, finely chopped
- 1 tablespoon Lemon juice
- 1 tablespoon Fresh dill, chopped
Instructions
1. Start by preparing the tartar sauce. In a small bowl, combine the Paleo mayonnaise, finely chopped dill pickle, lemon juice, and chopped fresh dill. Mix until well incorporated and refrigerate until ready to use.
2. Dry the cod fillets with paper towels to remove any excess moisture. Season both sides with salt, black pepper, and garlic powder.
3. Create a dredging station by placing the almond flour in a shallow dish. In another bowl, beat the egg and mix in the Dijon mustard.
4. Dip each cod fillet into the beaten egg mixture, making sure it's completely coated. Then dip the fish into the almond flour, pressing gently to adhere to the surface.
5. Heat the coconut oil in a large non-stick skillet over medium heat. Once hot, carefully place the almond flour-coated cod fillets in the skillet.
6. Cook for about 4-5 minutes on each side, or until the coating is golden brown and the fish is cooked through. The fish should be opaque and flake easily with a fork.
7. Assemble the Paleo Filet-O-Fish by placing each cod fillet in a large lettuce leaf.
8. Spoon the homemade tartar sauce over the fish, then top with another lettuce leaf to create a wrap.
9. Serve immediately and enjoy this wholesome, grain-free version of the classic sandwich.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 4.7 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 298 mg | 23% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1163 mg | 25% | |
*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.
