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Fried Fish

No need for guilt with this healthy version of fried fish. Dip the fish in a gluten free batter and use coconut oil for frying to make a meal the kids love.

Fried Fish

Fried Fish

Fried food doesn’t have to be off limits when living a real food lifestyle. This fried fish recipe replaces the typical flour with arrowroot for a gluten free breading. Fry the fish up in healthy coconut oil instead of the processed oils and you’ll be on your way to a delicious dinner with no guilt in sight.


Fried Fish

  • 30m
  • 15m
  • 45m


  • 2 lb wild Alaskan cod, or other firm white fish
  • 2 eggs
  • 3/4 c arrowroot powder, or tapioca flour
  • 1 c parmesan cheese
  • 1 pinch cayenne pepper
  • 1 tbsp. coarse sea salt
  • 1/2 c coconut oil, (or enough the cover the bottom of your frying pan with at least 0.25 inch oil)
  • 1/2 c tartar sauce


  1. Preheat oven to 325F. Slice filets lengthwise to make long strips. In a shallow bowl, beat the eggs. Slowly whisk in arrowroot or tapioca flour, parmesan cheese, cayenne, and sea salt.
  2. Add enough coconut oil to a frying pan over medium heat to cover the entire bottom with at least 1/4 inch of oil.
  3. Dip cut fish in batter and place it into the hot oil.
  4. Flip the fish over when browned. Once you get a browned crust on both sides, finish them off in a 325 degree oven for 10-15 minutes or until fish is just cooked through.
  5. Serve hot with tartar sauce on the side.


  • 4
  • 1
  • 717
  • 53g
  • 26g
  • 39g
  • 29g
  • 200mg
  • 1g
  • 2176mg
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