“Paleo Crispy Fried Fish? No, thank you, I’m good!”
How often do you get stuck in the meat and chicken rut?
I know way too well how kids (and adults alike!) cringe when hearing ‘fish.’
My little brother and dad are never happy when Shari cooks fish for dinner. But the day she threw together this paleo crispy fried fish, they changed their minds. Forever.
Pros of this recipe: Takes 20 minutes to prep.
Good to know:
- Use the freshest fish you can get your hands on. Check this video for tips on how to buy fresh fish.
- For a truly crispy fish, gently press the fish with a towel to absorb the excess water. (If you shake it, it will break & not much of the water will be removed.)
- Easy flipping: Cut your fish into small pieces (like a small matchbox). Bonus: Epic crispiness!
- Don’t overcrowd your skillet. You want your fish to have ‘breathing room’. Otherwise, you’ll end up with soggy fish. Ain’t nobody want that!
Don’t want to touch the fish? No problem.
1. In a large Ziplock bag, add the cassava flour, salt, ground pepper (omit for AIP), and, cayenne pepper (omit for AIP.) Close the bag and shake it to mix everything.
2. Gently shake until all the fish is covered with the flour mixture.
3. Use a kitchen clamp/tong to place the fish on the skillet.
Serving suggestion: Serve with some oven fried sweet potatoes, sliced English cucumber, and lettuce.
Paleo Crispy Fried Fish (Gluten Free, Dairy Free, Grain Free, Nut Free, with AIP Variations)
- ½ tablespoon extra virgin olive oil
- ½ tablespoon coconut oil
- 554 g fish, cut into 1-inch by 1-inch
- 3 tablespoon cassava flour
- ½ teaspoon unrefined sea salt
- Ground black pepper, to taste (Omit for AIP)
- Cayenne pepper, to taste (Omit for AIP)
- In a medium bowl, mix together your flour, salt, black pepper, and cayenne pepper. *See notes below
- Allow the extra virgin olive oil and coconut oil to heat up in a cast iron skillet over low heat.
- While the oil is heating up, dredge your pieces of fish into the coating. Make sure that they are evenly coated.
- Gently slide one piece of fish at a time. But make sure not to overcrowd your skillet. Use an oil splatter screen to prevent hot oil splatter burns.
- After 5-7 minutes, gently flip over each piece of fish. Allow them to cook for another 3-5 minutes.
- Remove them once they’ve become a beautiful golden brown color.
- Be careful not to overcook the fish to prevent it from drying out.