Paleo Crispy Fried Fish Fillets
These Paleo Crispy Fried Fish Fillets deliver all the irresistible crunch of classic fried fish, but with a better-for-you twist! Perfectly golden and gluten-free, this recipe replaces traditional breadcrumbs with a flavorful blend of almond and coconut flour, lightly seasoned with garlic, onion powder, and paprika for an extra kick. The fillets are dipped in a rich egg and coconut milk mixture, ensuring the coating is both crispy and light. Fried to perfection in coconut oil, these fillets are not just paleo-friendly but also packed with healthy fats. Ready in just 30 minutes, this quick yet satisfying dish is ideal for a weeknight meal or special gathering. Serve with fresh lemon wedges for a bright, zesty finish that pairs beautifully with the crispy texture. For a wholesome and delicious dinner, these crispy fish fillets are a must-try!
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Ingredients
- 4 pieces fish fillets (such as cod or tilapia)
- 1 cup almond flour
- 1 cup coconut flour
- 2 large egg
- 0.5 cup coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup coconut oil
- 1 unit fresh lemon wedges
Directions
Step 1
Rinse and pat dry the fish fillets with paper towels to remove any excess moisture.
Step 2
Set up a breading station with three shallow bowls. In the first bowl, combine the almond flour, coconut flour, garlic powder, onion powder, paprika, sea salt, and black pepper.
Step 3
In the second bowl, beat the eggs together with the coconut milk, mixing until well combined.
Step 4
Dip each fish fillet into the egg mixture, allowing the excess to drip off, and then dredge it in the flour mixture, coating it thoroughly. Press the flour mixture onto the fish to ensure it adheres well.
Step 5
Place the coated fish fillets on a plate and let them sit for 5 minutes. This helps the coating adhere better during frying.
Step 6
In a large skillet, heat the coconut oil over medium heat. Once the oil is hot, carefully place the fish fillets in the skillet, ensuring not to overcrowd the pan.
Step 7
Fry the fish for about 3-4 minutes per side, or until the crust is golden brown and the fish flakes easily with a fork.
Step 8
Once cooked, remove the fish from the skillet and place it on a paper towel-lined plate to absorb any excess oil.
Step 9
Serve the crispy fried fish fillets hot with fresh lemon wedges on the side for squeezing over the top.
Nutrition Facts
| Serving size | (992.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2750.7 |
| Total Fat 203.0g | 0% |
| Saturated Fat 118.7g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 679.0mg | 0% |
| Sodium 1773.2mg | 0% |
| Total Carbohydrate 116.5g | 0% |
| Dietary Fiber 60.7g | 0% |
| Total Sugars 23.2g | |
| Protein 145.9g | 0% |
| Vitamin D 907.5IU | 0% |
| Calcium 397.9mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 2339.1mg | 0% |
Source of Calories