Whole30 Crispy Fried Red Snapper
Elevate your seafood game with this **Whole30 Crispy Fried Red Snapper**—a flavorful, healthy twist on a classic favorite! Coated in a perfectly seasoned blend of **coconut flour, arrowroot powder, and aromatic spices** like garlic, onion, and paprika, this red snapper is pan-fried to golden perfection in nutrient-rich coconut oil. The result? A delightfully crispy crust that’s completely grain- and gluten-free. With just 15 minutes of prep and cook time, this recipe is ideal for a quick, satisfying meal that’s **Whole30 compliant and paleo-friendly**. Serve it with fresh parsley and a squeeze of lemon to brighten the flavors, and you’ve got a dish that’s as delicious as it is healthy. Perfect for weeknight dinners or a crowd-pleasing appetizer, this crispy fried red snapper is proof that clean eating doesn’t have to skimp on indulgence!
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Recipe Information
Ingredients
- 2 fillets Red Snapper Fillets
- 1 cup Coconut Flour
- 0.5 cup Arrowroot Powder
- 2 large Eggs
- 0.25 cup Coconut Milk
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 cup Coconut Oil
- 2 whole Lemon Wedges
- 2 tablespoons Fresh Parsley
Instructions
Begin by patting the red snapper fillets dry with a paper towel to ensure they are free of excess moisture.
On a large plate, combine the coconut flour, arrowroot powder, garlic powder, onion powder, paprika, salt, and pepper. Stir well to mix all the dry ingredients.
In a shallow bowl, whisk together the eggs and coconut milk until thoroughly combined.
Dip each red snapper fillet into the egg mixture, making sure it is completely coated.
Next, dredge the egg-coated fillets in the coconut flour mixture, pressing down lightly to ensure the fillets are evenly covered with the flour mixture.
Heat the coconut oil in a large, non-stick skillet over medium-high heat. Once the oil is hot, place the coated fillets in the skillet.
Fry the fillets for about 4-5 minutes on each side, or until they are golden brown and crispy. Use a spatula to carefully flip the fillets.
Once the snapper is cooked through and crispy, remove from the pan and place on a plate lined with paper towels to absorb any excess oil.
Serve the crispy fried red snapper immediately, garnished with fresh parsley and lemon wedges on the side for squeezing over the top. Enjoy your Whole30 compliant meal!
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 27.6 g | 98% | |
| Total Sugars | 12.3 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 145 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1103 mg | 23% | |
*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.
