Fried fish is definitely one of my favorite foods, but unfortunately the traditional breading and the fat used for frying are pretty unhealthy. My fried fish recipe is made healthy and paleo by replacing the traditional breading with an almond flour/tapioca flour mixture and replacing the traditional frying oil (i.e. peanut or canola) with avocado oil. I like to use avocado oil here because of its high smoke point.
I know what you’re thinking… how can this be even half as good as the real deal?? Fear not, my friends, my healthy version has every bit of the same delicious flavor of regular fried fish. All the flavor with none of the guilt. My fav.
I have made this recipe countless times with seabass, rockfish, and haddock. All are unbelievably delectable! This recipe will likely work with any white fish though. You won’t be disappointed. The fish comes out flaky and moist and the breading is slightly crunchy and full of flavor. Just the way I like it.
Now for some tips: 1) Make sure you’re getting the freshest fish possible from a sustainable source or, even better, catch it yourself! It’s more fun that way anyway. 2) To get that crunchy outside and prevent it from getting soggy, make sure to use a cooling rack. 3) If you have large fillets you may want to think about cutting them into smaller pieces to make the pan-frying process more manageable and prevent any breakage during flipping or plating.
Serve with sweet potato fries and a big salad for a complete meal. Enjoy!
- 1 lb white fish (sea bass or rockfish are great here!)
- ¼ cup tapioca flour
- ¼ cup packed almond flour
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp old bay seasoning
- 1 egg
- 2 Tbsp full fat coconut milk
- ⅓ cup avocado oil
- Rinse fish fillets in cold water and pat dry.
- Mix tapioca flour, almond flour, garlic powder, sea salt, and old bay together in a wide mouth bowl.
- Whisk egg and coconut milk together in another wide mouth bowl.
- Heat avocado oil in a large skillet over medium heat.
- Dredge fillets in the egg mixture and then in the flour mixture. Place the fillets on wax paper.
- When the oil is hot, add the fish fillets to the pan. You can test the oil by tossing a small bit of the extra breading in the pan. If it sizzles and starts to brown then the oil is hot enough.
- Fry the fillets for 2-3 minutes per side, depending on thickness. For ¼" fillets it will be around 2 minutes and for ½" fillets around 3 minutes. Flip the fillets with a large, thin spatula.
- Remove the fillets to a cooling rack. I like to use a baking sheet covered with paper towels and place the cooling rack on top.
- Serve immediately.
How did you like it? I’d love to hear your feedback below in the comments! 🙂