Paleo Crispy Breaded Fish Fillets

Elevate your weeknight dinners with these Paleo Crispy Breaded Fish Fillets, a healthier twist on a classic comfort food favorite! Featuring a golden, crave-worthy crust made from almond meal, coconut flour, and ground flaxseed, these breaded fillets are seasoned with garlic, onion powder, and a hint of smoked paprika for a flavorful punch. Perfectly tender on the inside and satisfyingly crispy on the outside, this recipe is entirely grain-free and gluten-free, making it ideal for paleo or low-carb lifestyles. Pan-fried in nutrient-rich coconut oil and then finished in the oven, these fillets strike the perfect balance between crunch and moisture. Serve with fresh lemon wedges and a sprinkle of parsley for a vibrant, zesty finish. Ready in just 35 minutes, these fish fillets are a simple yet impressive meal for any occasion.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces fish fillets (cod, tilapia, or haddock)
• 1 cup almond meal
• 0.5 cup coconut flour
• 0.25 cup ground flaxseed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 eggs
• 0.25 cup coconut oil
• 4 lemon wedges
• 2 tablespoons chopped fresh parsley (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a shallow dish, combine the almond meal, coconut flour, ground flaxseed, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Mix well to create the breading mixture.

Step 3

In another shallow bowl, beat the eggs until well combined.

Step 4

Pat the fish fillets dry with paper towels to remove any excess moisture.

Step 5

Dip each fish fillet into the beaten eggs, ensuring they are fully coated.

Step 6

Place the egg-coated fish fillets into the breading mixture, pressing gently to make sure the breading adheres to the fish. Turn to coat both sides completely.

Step 7

In a large skillet, heat the coconut oil over medium-high heat.

Step 8

Once the oil is hot, add the breaded fish fillets to the skillet, ensuring not to overcrowd the pan (you may need to do this in batches). Cook for about 3-4 minutes on each side, or until the crust is golden brown and crispy.

Step 9

Transfer the browned fish fillets to the prepared baking sheet and finish cooking in the preheated oven for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

Step 10

Serve the crispy breaded fish fillets with lemon wedges and sprinkle with freshly chopped parsley if desired.

Nutrition Facts

Serving size	(774.6g)

Amount per serving	% Daily Value*
Calories	1914.2

Total Fat 132.2g	0%
Saturated Fat 62.5g	0%
Polyunsaturated Fat 1.0g
Cholesterol 572mg	0%
Sodium 1617.7mg	0%
Total Carbohydrate 71.4g	0%
Dietary Fiber 40.4g	0%
Total Sugars 9.8g
Protein 128.3g	0%

Vitamin D 882IU	0%
Calcium 420.8mg	0%
Iron 11.2mg	0%
Potassium 2651.8mg	0%

*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.

Source of Calories

Fat: 59.8%

Protein: 25.8%

Carbs: 14.4%