Name: Paleo Fried Fish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 white fish fillets (such as cod, tilapia, or haddock); 1/4 cup coconut flour; 2 large eggs, beaten; 1 cup almond flour; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon lemon zest (optional); 1/4 cup coconut oil or avocado oil (for frying)

Why You’ll Love This Recipe

This recipe gives you all the crunch and flavor of traditional fried fish without the heavy batter or refined ingredients. It’s gluten-free, dairy-free, and packed with protein. Plus, it comes together quickly, making it ideal for weeknight dinners or casual gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

White fish fillets (such as cod, tilapia, or haddock)
Almond flour
Coconut flour
Eggs
Garlic powder
Paprika
Salt
Black pepper
Lemon zest (optional)
Coconut oil or avocado oil (for frying)

Directions

Pat fish fillets dry with paper towels and season lightly with salt and pepper.
Set up a dredging station: one plate with coconut flour, one bowl with beaten eggs, and one plate with almond flour mixed with seasonings.
Coat each fillet in coconut flour, dip into eggs, then press into almond flour mixture.
Heat coconut oil in a skillet over medium-high heat.
Fry fillets for 3–4 minutes per side, until golden brown and cooked through.
Remove and place on a paper towel-lined plate.
Serve with lemon wedges and your favorite paleo dipping sauce.

Servings and timing

Serves 4 people.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Spicy Fried Fish: Add cayenne or chili powder to the almond flour mixture.
Herb Crust: Mix in dried parsley, thyme, or dill for added flavor.
Nut-Free Option: Use cassava flour instead of almond flour.
Coconut Crust: Add unsweetened shredded coconut for extra crunch.
Oven-Baked: Bake at 400°F for 12–15 minutes instead of frying.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a 350°F oven for 8–10 minutes or air fry until crispy. Avoid microwaving, as it can make the coating soggy.
For longer storage, freeze cooked fillets for up to 2 months, reheating in the oven to restore crispiness.

FAQs

What type of fish works best for this recipe?

Mild white fish like cod, tilapia, haddock, or halibut are best.

Can I use frozen fish?

Yes, just thaw and pat dry before coating.

Is almond flour the same as almond meal?

No, almond flour is finer and works best for coating.

Can I air fry paleo fried fish?

Yes, cook at 375°F for about 10–12 minutes, flipping halfway.

How do I keep the coating from falling off?

Make sure the fish is dry and press the coating firmly onto the fillets.

Can I make this egg-free?

Yes, use a flax egg or coconut milk to help the coating stick.

What oil is best for frying?

Coconut oil or avocado oil are great paleo-friendly options.

Can I make it ahead of time?

It’s best enjoyed fresh, but you can prep the coated fillets a few hours ahead and refrigerate before frying.

Does this taste like traditional fried fish?

Yes, it’s crispy and flavorful but lighter and grain-free.

What sides go well with paleo fried fish?

Cauliflower rice, roasted vegetables, or a fresh salad pair wonderfully.

Conclusion

Paleo Fried Fish is a crispy, flavorful, and healthier take on a classic comfort food. With a simple grain-free coating and quick cooking time, it’s perfect for weeknights, gatherings, or anytime you want a satisfying paleo-friendly meal. This recipe proves you don’t need traditional breadcrumbs or flour to enjoy golden, crunchy fried fish.