“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 this paleo crispy fried fish changed their minds. Forever.
Scared off to try this paleo crispy fried fish recipe? ‘cos you have no idea how to cook it?
You absolutely don’t have. This recipe is SO easy to throw together. And it cooks in 20 minutes! Just follow the recipe and you’ll be just fine 😊
To make the traditional fried fish healthier, I did a few tweaks by subbing:
- Breading with cassava flour.
- Frying oil (such as sunflower oil and canola oil) with pure ghee.
Now, you get all the flavor you’re dreaming of with none of the guilt.
What’s fantastic with this paleo crispy fried fish? It can be made AIP and still taste like the real deal.
Good to know:
- Use the freshest fish you can get your hands on.
- To obtain that crunchy outside, make sure to shake off the fish to remove the excess water.
- Cutting your fish into smaller pieces makes it easier to flip them over. And they also get crispier.
- Don’t be tempted to overcrowd your skilled. Because this will only result in your fish losing its crispiness.
- For this recipe, you won’t need a deep fat-fryer. The fish needs to be cooked in a skillet for about 10 minutes using only 1/2 tablespoon of extra virgin olive oil and coconut oil each.
Don’t want to dirty your hands? No problem.
Here’s how you should proceed:
- 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.
- Add the fish to the bag. Shake until it’s completely covered.
- Then, use a kitchen clamp/tong to place the fish into the hot oil.
Serving suggestion: Serve with some oven fried sweet potatoes, sliced tomatoes, and lettuce.
Paleo Crispy Fried Fish (Gluten Free, Dairy Free, Grain Free, Nut Free, with AIP Variations)
- ½ Tbsp Extra Virgin Olive Oil
- ½ Tbsp Coconut Oil
- 554 g Fish, cut into 1-inch by 1-inch
- 3 Tbsp Cassava Flour
- ½ tsp 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 becoming hard.