Whole30 Beer Battered Fish
Indulge in the crispy, golden perfection of Whole30 Beer Battered Fish—a healthier twist on a pub-style classic, made entirely grain-free and alcohol-free. This recipe swaps traditional beer batter for a gut-friendly blend of almond flour, tapioca flour, and sparkling water, seasoned with garlic, onion, paprika, and a hint of sea salt for a flavorful crust. Perfectly flaky cod fillets are coated in the light, airy batter and pan-fried to golden crispiness in coconut oil, delivering a satisfying crunch without compromising on Whole30 compliance. With just 15 minutes of prep time and 20 minutes to cook, this dish is ideal for a quick weeknight meal or a fun twist on Fish Fry Fridays. Serve hot with fresh lemon wedges for a zesty finish that will have everyone asking for seconds. Perfect for health-conscious foodies and anyone craving a guilt-free seafood treat!
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Recipe Information
Ingredients
- 4 pieces cod fillets
- 1 cup almond flour
- 1 cup tapioca flour
- 1.5 cups sparkling water
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut oil
- 4 pieces lemon wedges
Instructions
Pat the cod fillets dry with paper towels to ensure the batter adheres well.
In a mixing bowl, combine the almond flour and tapioca flour.
Add the baking powder, garlic powder, onion powder, paprika, sea salt, and black pepper to the flour mixture, mixing until well combined.
Pour in the sparkling water gradually while whisking to achieve a smooth batter consistency. It should be thick enough to coat the back of a spoon.
Heat the coconut oil in a large skillet over medium-high heat until hot, but not smoking. You may need to adjust the amount of oil to maintain a 1/4 inch depth for frying.
Dip each cod fillet completely in the batter, allowing excess to drip off slightly.
Carefully place the battered fish fillets into the hot oil, cooking in batches if necessary to avoid overcrowding the pan.
Fry each fillet for about 4-5 minutes on each side, or until golden brown and cooked through. The fish should flake easily with a fork.
Use a slotted spoon to carefully remove the fish from the oil and transfer onto a plate lined with paper towels to soak up any excess oil.
Serve the fish hot with lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
2675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 8.4 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 404 mg | 31% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3465 mg | 74% | |
*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.
