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.
- 5.0 stars
- 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
- 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.
- Add enough coconut oil to a frying pan over medium heat to cover the entire bottom with at least 1/4 inch of oil.
- Dip cut fish in batter and place it into the hot oil.
- 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.
- Serve hot with tartar sauce on the side.