Paleo Battered Fish
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
5 servings
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Calories
321 kcal
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Course
Main Course
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Cuisine
American
Paleo Battered Fish
Description
Paleo Battered Fish features Alaskan cod fillets cut into portions, dried, and coated with a batter combining tapioca starch, coconut flour, garlic salt, salt, black pepper, eggs, and sparkling water. The sparkling water adds lightness to the batter, helping achieve a crispy texture during frying.
The fish is fried in a generous amount of extra virgin olive oil over medium heat. Cooking times are around 4 minutes on one side, then flipping and cooking for an additional 3 to 5 minutes until the fish is white and flaky inside. Heating the oil properly and frying gently preserves the crispy coating and delicate fish texture.
This dish is best served immediately after frying to maintain crispness. Using a wire rack with paper towels underneath helps drain excess oil and keeps the coating crunchy. It's a paleo-friendly alternative to traditional fried fish, suitable for dinners or casual meals.
Calorie estimates are provided per serving of one piece of fish, but nutritional content may vary based on ingredient brands. For exact nutrition advice, consult a professional.
Ingredients
- 3/4 cup tapioca starch
- 1/4 cup coconut flour
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large egg
- 1/4 cup sparkling water or more depending on thickness you'd like
- 24 ounces cod fillets Alaskan
- 1/2 cup extra virgin olive oil
Instructions
- In a small bowl, combine the tapioca starch, coconut flour, seasonings, eggs and water. 3/4 cup tapioca starch, 1/4 cup coconut flour, 1 teaspoon garlic salt, 1 teaspoon salt, 1/4 teaspoon black pepper, 2 large eggs, 1/4 cup sparkling water
- Heat 1/2 cup of olive oil in a skillet over medium heat. 1/2 cup extra virgin olive oil
- Cut the cod fillets in half diagonally (if they are too big and you'd like smaller pieces). Use a paper towel to gently pat the cod fillets dry.
- Once the oil is hot, coat the cod fillets with the batter and place them into the hot oil. 24 ounces Alaskan cod fillets
- Allow the fillets to cook for 4 minutes, then gently flip the fillets and allow them to cook for an additional 3-5 minutes until they are white and flaky inside. Be careful not to overcook.
- Once the fillets are done, use a spatula to remove them from the oil and place them on wire rack with paper towels underneath so that they stay crispy. Serve immediately.
Notes
- The recipe makes about 5 servings, with 1 piece of fish per serving.
- Adjust the sparkling water quantity to achieve preferred batter thickness for optimal coating.
- Pat the cod fillets dry before battering to ensure the coating sticks well.
- Use a wire rack over paper towels for draining fried fish to keep it crispy and avoid sogginess.
- Calorie numbers are estimates; consult a nutritionist for precise information as ingredient brands vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 201g | |
| Calories | 321kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 133mg | 44% |
| Sodium | 1047mg | 44% |
| Potassium | 595mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 0.5g | 1% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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