Paleo Crispy Fried Snapper Fillets
Elevate your weeknight dinner game with these Paleo Crispy Fried Snapper Fillets—perfectly golden on the outside, tender and flaky on the inside! This paleo-friendly recipe swaps traditional breadcrumbs for a flavorful blend of almond flour and coconut flour, seasoned with paprika, garlic, and onion powder for an irresistible crunch. Coated in a light egg batter and fried in sizzling coconut oil, these fillets are both gluten-free and dairy-free, making them an ideal choice for those seeking a healthy yet indulgent seafood dish. Ready in just 30 minutes, each bite is bursting with a harmonious balance of savory spices and the delicate sweetness of fresh snapper, garnished beautifully with fresh parsley and a squeeze of lemon juice for a zesty finish. Whether you’re serving this as a dinner centerpiece or a casual weekend treat, these fried snapper fillets are a surefire crowd-pleaser!
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Ingredients
- 4 pieces snapper fillets
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.5 cup coconut oil
- 4 pieces lemon wedges
- 2 tablespoons fresh parsley
Directions
Step 1
Pat the snapper fillets dry with paper towels to remove excess moisture.
Step 2
In a shallow bowl, combine the almond flour, coconut flour, paprika, garlic powder, onion powder, sea salt, and black pepper. Mix well to ensure the spices are evenly distributed.
Step 3
In another shallow bowl, whisk the eggs until fully beaten.
Step 4
Dip each snapper fillet into the beaten eggs, ensuring it is completely coated.
Step 5
Then dredge the fillet in the flour mixture, pressing gently to ensure an even, thorough coating. Shake off any excess.
Step 6
In a large skillet, heat the coconut oil over medium-high heat until it is hot but not smoking.
Step 7
Carefully place the coated snapper fillets in the skillet. Fry for 3-4 minutes on each side, or until the coating is golden brown and the fish is cooked through, reaching an internal temperature of 145°F (63°C).
Step 8
Transfer the fried fillets to a plate lined with paper towels to drain any excess oil.
Step 9
Serve the crispy fried snapper fillets immediately, garnished with fresh parsley and accompanied by lemon wedges for squeezing over the top before eating.
Nutrition Facts
| Serving size | (791.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2372.0 |
| Total Fat 184.2g | 0% |
| Saturated Fat 105.6g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 592mg | 0% |
| Sodium 1586.7mg | 0% |
| Total Carbohydrate 49.9g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 7.4g | |
| Protein 146.3g | 0% |
| Vitamin D 882IU | 0% |
| Calcium 390.6mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 2054.1mg | 0% |
Source of Calories