Paleo Crispy Fried Fish Cakes
Dive into the irresistible flavors of these Paleo Crispy Fried Fish Cakes, a light yet satisfying meal perfect for healthy eaters and seafood enthusiasts alike. Made with tender white fish fillets like cod or haddock, these golden-brown cakes are bound together with protein-rich eggs and almond flour, keeping them gluten-free and paleo-friendly. Fresh parsley, zesty lemon, and aromatic garlic add mouthwatering brightness, while green onions lend just the right hint of savoriness. Pan-fried in nutrient-packed coconut oil to achieve a perfectly crispy exterior, these fish cakes are quick and easy to whip up in under 30 minutes. Serve them hot with a squeeze of lemon juice and a sprinkle of parsley for a fresh, flavorful finish that’s sure to impress at any meal!
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Ingredients
- 500 grams white fish fillets (e.g., cod, haddock)
- 2 eggs
- 60 grams almond flour
- 30 grams fresh parsley, chopped
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 3 tablespoons coconut oil
Directions
Step 1
Begin by patting the fish fillets dry with paper towels. Cut the fish into small chunks for easy blending.
Step 2
In a food processor, combine the fish chunks, eggs, almond flour, fresh parsley, green onions, minced garlic, lemon zest, lemon juice, sea salt, and black pepper.
Step 3
Pulse the mixture until it reaches a thick, coarse consistency, being careful not to over-process. You want some texture to remain for the cakes.
Step 4
Using your hands, scoop approximately 2-3 tablespoons of the fish mixture and form it into a patty shape. Repeat until all mixture is used, ensuring you have even-sized cakes.
Step 5
In a large non-stick skillet, heat the coconut oil over medium heat.
Step 6
Once the oil is hot, carefully add the fish cakes to the skillet, ensuring not to overcrowd. You may need to cook in batches.
Step 7
Fry the fish cakes for about 4-6 minutes on each side, until they are golden brown and cooked through.
Step 8
Once cooked, transfer the fish cakes to a plate lined with paper towels to remove any excess oil.
Step 9
Serve the fish cakes hot, garnished with extra chopped parsley and lemon wedges if desired.
Nutrition Facts
| Serving size | (788.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1305.9 |
| Total Fat 85.0g | 0% |
| Saturated Fat 40.5g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 622mg | 0% |
| Sodium 2789.8mg | 0% |
| Total Carbohydrate 21.5g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 4.1g | |
| Protein 117.4g | 0% |
| Vitamin D 1082IU | 0% |
| Calcium 346.9mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 2046.1mg | 0% |
Source of Calories