Whole30 Crispy Fried Sea Bass
Savor the irresistible crunch and delicate flavor of Whole30 Crispy Fried Sea Bass, a nutrient-packed recipe that's perfect for clean-eating enthusiasts. This dish combines the subtle sweetness of sea bass with a paleo-friendly crust made from almond flour, coconut flour, and fragrant lemon zest, creating a gluten-free, low-carb masterpiece. Seasoned with a blend of garlic powder, onion powder, paprika, and sea salt, each fillet is coated and pan-fried to golden perfection in heart-healthy olive oil. With a quick prep time of just 15 minutes and bursting with fresh parsley garnish, this Whole30-approved recipe delivers restaurant-quality results while staying compliant with your health goals. Pair with a side of vegetables or a squeeze of fresh lemon for a meal that's wholesome, flavorful, and absolutely unforgettable.
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Recipe Information
Ingredients
- 4 pieces sea bass fillets
- 1 cup almond flour
- 0.25 cup coconut flour
- 2 teaspoons lemon zest
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.5 cup olive oil
- 2 tablespoons fresh parsley
Instructions
Pat the sea bass fillets dry with paper towels to remove excess moisture.
In a shallow bowl, combine almond flour, coconut flour, lemon zest, garlic powder, onion powder, paprika, sea salt, and black pepper. Mix well to create the crust mixture.
In another shallow bowl, beat the eggs.
Dip each sea bass fillet into the egg, ensuring both sides are coated, then transfer to the flour mixture. Press the mixture onto the fillet to ensure a good crust, and set the fillets aside on a plate.
In a large skillet, heat olive oil over medium heat. Once hot, carefully add the sea bass fillets to the skillet. Avoid overcrowding; cook in batches if necessary.
Cook the fillets for about 4-5 minutes on each side, or until the crust is golden brown and the fish is cooked through. The internal temperature should reach 145°F (63°C).
Remove from the skillet and transfer to a paper towel-lined plate to drain excess oil.
Garnish with fresh parsley and serve immediately with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 583 mg | 25% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 2.1 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 10.5 mcg | 53% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 668 mg | 14% | |
*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.
