Whole30 Crispy Breaded Fish Fillets
Transform your seafood dinner with these Whole30 Crispy Breaded Fish Fillets—crispy on the outside, tender and flaky on the inside, and completely grain-free! Coated in a savory blend of almond flour, tapioca starch, and aromatic spices like garlic powder, paprika, and parsley, these pan-fried fillets bring bold flavor and satisfying crunch without compromising your Whole30 commitment. Using white fish like cod or haddock, this recipe is quick and easy to prepare, with just 20 minutes of prep and 15 minutes of cook time. Seared to perfection in coconut oil, the result is a beautifully golden crust that pairs perfectly with a squeeze of fresh lemon. Ideal for weeknight dinners or a special occasion, these gluten-free, paleo-friendly fish fillets are sure to impress your taste buds while staying healthy and wholesome.
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Recipe Information
Ingredients
- 4 fillets white fish fillets (such as cod or haddock)
- 1 cup almond flour
- 0.25 cup tapioca starch
- 2 units large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 0.5 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons coconut oil
- 4 pieces lemon wedges
Instructions
Pat the fish fillets dry with a paper towel to remove excess moisture.
In a shallow bowl, mix together the almond flour, tapioca starch, garlic powder, onion powder, dried parsley, paprika, sea salt, and ground black pepper.
In another shallow dish, whisk the eggs until the yolks and whites are fully combined.
Dip each fish fillet into the egg mixture, ensuring it's fully coated, then transfer it to the almond flour mixture.
Gently press the almond flour mixture onto the fish fillets to ensure they are fully coated on all sides.
In a large non-stick skillet, heat the coconut oil over medium-high heat until melted and shimmering.
Carefully add the fish fillets to the skillet, making sure not to overcrowd the pan. Cook in batches if necessary.
Pan-fry the fillets for 3-4 minutes on each side, or until golden brown and cooked through. Fish should flake easily with a fork.
Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Serve the crispy breaded fish fillets hot with lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 6.4 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 22.0 mcg | 110% | |
| Calcium | 356 mg | 27% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1470 mg | 31% | |
*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.
