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
- 5.0 stars
- 30m
- 15m
- 45m
Ingredients
- 2 lb wild Alaskan cod, or other firm white fish
- 4 eggs
- 3 c gluten free flour
- 1 tbsp. baking soda
- 1 c grated parmesan cheese
- 1/4 tsp. cayenne pepper
- 1 tbsp. sea salt
- 2 c club soda
- 1 c coconut oil, (or enough the cover the bottom of your frying pan with at least 1/4 inch oil)
- 1/2 c tartar sauce
Instructions
- Preheat oven to 325F. Place a wire baking rack on top a rimmed baking sheet.
- Slice fish fillets lengthwise to make long strips. Pat with paper towels to dry and set aside.
- In a shallow bowl, beat the eggs. Place 1/3 of the flour into a separate shallow plate and set aside.
- In a mixing bowl, whisk remaining flour, baking powder, parmesan cheese, cayenne, and salt.
- Add eggs and club soda into dry ingredients and whisk until smooth.
- Over medium high heat, add enough oil to a large skillet to cover the entire bottom with at least 1/4 inch of oil.
- Place plate of flour and batter on counter right next to stove, if you can.
- When oil is hot, dredge a piece of fish in flour and shake off excess.
- Dip fish in batter, allow excess to drip off and place it into the hot oil, three to four pieces at a time. Do not overcrowd the pan.
- Flip the fish over when browned, about 1-2 minutes.
- Once you get a browned crust on both sides, place fish on prepared baking sheet. Repeat until all fillets are browned, adding more oil to pan if needed.
- Place in oven for 10-15 minutes, until an instant read thermometer registers 145F when inserted in thickest part of fish.
- Serve hot with tartar sauce on the side
- Leftover fried fish freezes beautifully. Lay fish flat on baking sheet and freeze for 2 hours.
- Once fish is frozen it can be stored in a resealable freezer bag. Fish can be reheated in a 350F oven for 15-20 minutes or until internal temperature registers 145F.
Nutrition
- 1212
- 63g
- 76g
- 3g
- 70g
- 53g
- 284mg
- 3g
- 2653mg
Kally
I literally cried. I was hopeful, but not too hopeful. I haven’t had any sort of fried fish in over 5 years (Dr told me I had to cut out gluten; potential celiac) and didn’t want to expect much. when I took the crispy bite that tasted like I could have gotten it from a pub I actually cried. I laughed at myself for it, but something inside was so relieved at getting to eat tasty fried fish again. My kids (who have never liked a fish stick they tried) all actually liked this too!
We actually used mahi mahi & halibut because it was in the freezer already. We ended up using an extra egg but our eggs might be slightly smaller than the typical store bought because our chickens’ eggs vary in size a bit. YUM.
Will make again!
I liked this recipe very much!
I liked the easy meal prep and frying the fish was easy. I used Cod and substituted EVOO for the coconut oil, and added some paprika to the batter and a touch of club soda for some fluffiness, I fried the fish in my trusty electric skillet so that I could get the temp just right. My husband raved three times about the meal.