Ever since finding this recipe, we’ve made Crispy Fish every week. I just have to say Thank You to Samantha Jo Teague of The Unskilled Cavewoman for this amazing recipe. I will never make white fish without this again.
Crispy Fried Fish - AIP, Paleo, Whole 30, Keto
- 3 to 4 fillets White fish , 4-5oz each, set at room temperature for a hour
- 1/4 cup Coconut flour
- 1/4 cup Arrowroot starch
- 1/8 tsp Garlic powder
- 3/4 tsp Himalayan salt , or to taste
- 3/4 cup Avocado oil
Wash fillets under cool water. Shake excess moisture and lay them in a single layer on doubled up kitchen towels or paper towels. You want to have a little bit of moisture left on them so that the coating sticks. (Dabbing and rubbing a few drops of water on the fillets right beforehand also helps!)
In medium mixing bowl, stir together flours and seasonings well. Taste a tiny pinch to see if you desire more seasonings.
Heat a cast iron skillet or ceramic nonstick pan over medium-high heat. Add avocado oil to pan and allow to come to about 350 F. (You should not really have to measure the temp, as this is shallow frying. Just be sure not to make it too cool or hot. You will know the oil is ready when it gently sizzles when you sprinkle a pinch of your flour mixture into it. If it doesn't sizzle, the oil is too cold. If it burns, then you need to turn the heat down and wait a few minutes to test again.)
A splatter screen is very useful here in preventing hot oil spatter burns and messes.
Alternately, use a compact electric deep fryer for more accurate and safer food frying.
Dredge the fillets in the coating, patting the mixture onto the fish a little bit to get it to stick (it can be a little finicky as its a delicate coating).
Gently slide in the fillets one at a time, ensuring not to overcrowd the pan. Fry in batches if necessary to keep oil temperature high enough to crisp the fish.
Using a silicone fish turner, gently flip the fillets over after 4 minutes, and cook another 3 to 4 minutes or until exterior is golden-crisped and fish is cooked through in center. Be careful not to overcook or the fish will become tough and rubbery.
Set finished fillets on a plate lined with clean doubled-up kitchen or paper towels. This absorbs excess oil and makes for a crispier crust.
If a thicker coating is desired, whisk together a "gelatin egg" (1 Tbls gelatin plus 3 Tbls room temperature water), allow to rest for a few minutes, then brush it thinly on the fillets just before coating in the flour mixture.