Crispy coconut crumbed fish

This gluten-free crumbed fish is crispy and full of delicious goodness. Even people who are fussy fish eaters love this dish. It’s also Paleo, Dairy free, Lo-carb, Low histamine, No amylose and can be made AIP.

PREPARATION TIME

10 mins

COOKING TIME

5-8 mins, depending on the size of your fillets

YIELDS

2

NOTES

Choose wild-caught or A-grade farmed fish where possible for no antibiotics, colourings, chemicals and disease

To make AIP compliant, replace the almond flour with cassava or tapioca flour and remove the coriander, pepper and chilli, and cook in coconut and olive oil

AIP, Gluten free, Dairy free, Grain free

INGREDIENTS

2 medium fillets of fish, any kind

2 tbsp shredded or desiccated coconut

1 tbsp almond flour

zest of one lemon or lime

1 tsp coriander powder

1 tsp turmeric powder

1 tsp garlic powder, gluten free

1/2 tsp each of Celtic Sea or Himalayan Salt

1/4 tsp freshly ground white pepper

1/4 tsp chilli flakes, optional

1 tbsp coconut oil, ghee or butter

1 tbsp cold pressed olive oil

DIRECTIONS

1. Mix the coconut, almond flour, lemon or lime zest, spices, salt and pepper together

2. Coat the fish in the mix, pressing it into the mixture until it sticks

3. Gently heat the coconut oil, ghee or butter and olive oil

4. Placing the fish in the pan. Partially cover with a lid and cook one side until browned and crispy. Turn and repeat. The second side will be much quicker

5. Serve immediately with a healthy fat mayonnaise, fermented vegetable, salad or vegetables

Recipe by Nore Hoogstad