For the Brussels 1 pound of Brussels, cut in half 2 teaspoons of soy sauce or liquid amino 2 teaspoons of olive oil 1/2 tablespoon of black pepper 3 cloves of garlic, minced 4 strips of uncured bacon, cut into small pieces 2 tablespoons of golden monk fruit sweetener Mix well to combine and then lay out on a sheet tray.
For the grouper fingers 1 1/2 pounds of grouper fillets, cut into strips 1 teaspoon of Kosher salt 1 teaspoon of black pepper 1/2 teaspoon of garlic powder 1/2 teaspoon of Cajun seasoning 1 cup of buttermilk mixed with a good pinch of salt and pepper 1 cup of almond flour 1/2 cup of coconut flour Then, in a separate bowl, add the buttermilk and mix it with a good pinch of salt and pepper.
Seared on the stove and finished in the oven, the fish is crisp outside and moist inside. This usually occurs when I am being hustled along by a hungry husband and impatient one-year-old clamoring for the photography in the kitchen to stop, so the plates actually come to the table hot.
I have a minor addiction to spice rubs and blends- I think they are an amazing time saver. You can do this in any kind of skillet that you prefer, although I think a well seasoned cast iron pan is probably the best.
Season fish and add fillets, flesh side down, to the pan. Turn fish, allowing searing on the other side for a couple of minted.
Dot fish with butter and move to oven to finish cooking, approximately 10 minutes or so. Pan- Fried Cod is a delicious, family-friendly recipe that is perfect for a quick and easy dinner any night of the week.
Cod fillets are coated in a seasoned flour mixture, then quickly fried in a skillet. This recipe is gluten free, low-carb, and veto friendly, but can also be made with regular flour, if preferred.
I loved it so much that I signed up for the full year, so expect the influx of seafood recipes to continue. If you are interested, you can still save $25 off of a Site Salmon Shares membership by using the code “Lb” at checkout.
I have made several cod recipes now, and can’t decide which one is my favorite, they are all so good! Kids tend to really enjoy cod because it’s very mild and there is no “fishy” taste.
This recipe is gluten free, low-carb and veto friendly, but if you don’t follow any of those ways of eating, you can use regular all-purpose flour instead of almond flour. Dip each (fish) fillet into the egg, letting the excess drip off before transferring it to the seasoned flour mixture.
Press the fish into the flour mixture, then flip to coat the other side. I use canola or vegetable oil to get the fish as crispy as possible without any added flavor.
Chef’s Tip: you can use peanut or olive oil to fry the fish, but there will be a difference in taste. Add the cod in a single layer and cook for 2-4 minutes or until golden brown.
Flip gently with a fish spatula, if you have one, as cod is delicate and flakes easily when it’s done cooking. Transfer to a paper towel-lined plate to absorb any excess oil before serving.
Other fish that would work great in this recipe are halibut, haddock, flounder, grouper, and snapper. You can use peanut or olive oil to fry the fish, but there will be a difference in taste.
Fin fish is done cooking when it’s opaque, flakes easily with a fork, and the internal temperature, when checked with a meat thermometer inserted into the center of the thickest portion, reaches 145 °F. Potatoes, rice, pasta, or pretty much any vegetable are all delicious side dishes to try with fish.
Broiled Cod with Lemon Butter Garlic SauceBroiled Cod with Lemon Garlic Butter Sauce is a quick and easy, family friendly recipe. It takes just 5 ingredients and less than 20 minutes to put this delicious meal on the table.
This recipe is also perfect for those following low-carb, veto, or gluten free diets, as well. Print Pan- Fried Cod is a delicious, family-friendly recipe that is perfect for a quick and easy dinner any night of the week.
Cod fillets are coated in a seasoned flour mixture, then quickly fried in a skillet. Dip each (fish) fillet into the egg, letting the excess drip off before transferring it to the seasoned flour mixture.
Press the fish into the flour mixture, then flip to coat the other side. Fill a skillet about a half an inch high with oil over medium-high heat.
Add the cod in a single layer and cook for 2-4 minutes or until golden brown. Cod is done when it’s opaque, flaky and the internal temperature of the thickest portion reaches 145 °F when checked with a meat thermometer.
Transfer to a paper towel-lined plate to absorb any excess oil before serving. Other fish that would work great in this recipe are halibut, haddock, flounder, grouper, and snapper.
Storied fish is coated in almond flour, then cooked in avocado oil until hot and crispy. So as a happy compromise, once a week I make either pan- fried sole or storied fish.
It’s a compromise only in the sense that it’s more work than baked fish. In fact, the first time I served them, my daughter was sure I had used a flour-based batter.
Place it on a cutting board, and sprinkle both sides with the almond flour. Pour avocado oil into a large nonstick frying pan, enough to reach about 1/2 inch high.
Carefully place the fillets in the pan (work in batches if necessary). Cook until the bottom is golden brown and crisp, 3-4 minutes.
I do often use stainless steel, but then there’s more of a risk of the coating sticking to the skillet, even with a good amount of oil. I find that using half an inch of avocado oil in the skillet and frying the fish on both sides works perfectly, so I don’t bother with deep-frying.
But if you’d like to recreate the experience of eating fish and chips, try serving it with baked jicama fries or with baked zucchini fries. Reheat them gently, in the microwave, covered, on 50% power.
1 large egg 1 teaspoon Diamond Crystal kosher salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme 4 (6 oz) thin fillets of a firm, white fish such as sole or cod 1 cup blanched finely ground almond flour Avocado oil In a shallow bowl, whisk the egg with the salt, pepper, garlic powder and dried thyme.
Dip each (fish) fillet into the egg mixture. Place it on a cutting board, and sprinkle both sides with the almond flour, 1/4 cup per fillet, pressing with your hands to help the coating adhere.
I find that this method works better than dredging the fish in the almond flour, because when dredging, the almond flour that remains in the bowl becomes soggy and sticky and pretty much useless. Pour avocado oil into a large nonstick frying pan, enough to reach about 1/2 inch high.
Carefully place the fillets in the pan (work in batches if necessary). Cook until bottom is golden brown and crisp, 3-4 minutes.
In the nutrition info, I estimated that each fish fillet absorbs about 1 tablespoon of oil. Nutrition info is approximate and may contain errors, so you should independently verify it.
* Percent Daily Values are based on a 2000 calorie diet. In honor of my favorite fish, this most-simple pan- fried butter snapper takes 2 ingredients to prepare and just 10 minutes to cook.
Side note: if you'd like some help navigating the “best” and most sustainability-friendly fish choices according to YOUR location, the Monterey Bay Aquarium has us covered! Simply click HERE to open the page, choose your state, and review the document for your “best,” “good,” and “avoid” seafood choices.
Cook on this side for 3 to 4 minutes, or until the snapper develops a slight golden brown color. Carefully flip the fish over using a large spatula and cook for an additional 4 minutes.
Nowadays, there’s not so much rolling around in beer-slathered-nibbles happening anymore…but rather in veggies and coconut flour and healthy fats. Here are those steps and ingredients to get you a simply deliciously crispy fried fish that will leave you wanting not for ye old soybean oil and gluten coated fritters.
This step decreases the chance of having a burnt crust and a cold/raw center, and will help to create a deliciously flaky and tender-centered filet o’ fish. This step is important as it absorbs excess moisture from the fish, which in turn will mean no water sneaking out of the filet onto your batter during cooking.
For this little fishy, we’re going to go with dusting the files with equal parts coconut flour and arrowroot starch …seasoned well of course! Get your high-heat-withstanding avocado oil into a cast-iron skillet or ceramic non-stick pan, and turn the heat to about medium high.
“Hello” to cleaner counters, floors, range, clothes, and goodbye to arm burns from all that popping fat! Alternately, you can use an electric deep fryer and save yourself from losing the “guess the temperature game”, but if you are seasoned with your skillet and stove-top skills, that’ll do just fine, my dear.
Just don’t get overzealous and overcrowd the frying’ fishies or they will reduce the heat of your oil and you, again, will have society fish. If you flip the fish over and notice the crust isn’t all that crusty yet, you can turn it back over if you need to.
Dredged rather than battered, these files are a lighter-on-the-carbs and grain-free version of classic fried fish. Add avocado oil to pan and allow coming to about 350 F. (You should not really have to measure the temp, as this is shallow frying.
You will know the oil is ready when it gently sizzles when you sprinkle a pinch of your flour mixture into it. 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. Gently slide in the files 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. Set finished filet son a plate lined with clean doubled-up kitchen or paper towels.
If a thicker coating is desired, whisk together a “gelatin egg” (1 Tb gelatin plus 3 Tb room temperature water), allow resting for a few minutes, then brush it thinly on the files just before coating in the flour mixture. Serve with AIP Tartar Sauce: Mix 1/4 cup of my No-Mess No-Egg Mayo, with 1 to 2 Tb lemon juice, 1 Tb chopped capers (Mediterranean Organic is a good clean brand), and 1 to 2 Tb either chopped up sauerkraut or my Raw & Easy Paleo Pickles.
03/03/2006 Made with 1.25 lbs fish, based on reviews: doubled seasoning using Old Bay instead of paprika, halved butter (LOVE butter and still only used half). Bake 350 for 10, then broil for 2.5 each side.
Be sure to turn when broiling as the browning gives a nice texture and crunch. The only changes I made were to substitute garlic powder for the garlic salt and I added a bit of dill and a bit of salt-free lemon pepper to the spice mix.
I added some fresh squeezed lime juice (from a quarter of a leftover lime) in with the lemon juice/butter. I loved the mayo/paprika topping too and added some fresh chopped parsley over the fish.
06/25/2012 I have been trying to build my repertoire of fish recipes, so after reading the first 10 reviews on this one, I decided to try it. Like most reviewers, I halved the butter (I only had 3 grouper files).
My husband brought this home from a deep sea fishing trip, and we used this recipe. I asked him the next day to cook it again.
Make this crispy, Paleo Battered Fish for a healthy, 30-minute meal that kids will love! To many of us, chicken and ground beef are the safe, easy meats to prepare at home.
It’s true that they are easy, but I’m going to push you out of your little ground beef comfort zone today and show how quickly a paleo battered fish dinner can come together. I know a lot of times kids (and even adults) can cringe at the idea of fish.
Alaskan seafood is high in protein, low in sodium and saturated fat, and full of heart-healthy omega-3 fatty acids. It comes from a natural environment which produces lean flesh and firm texture, with a delicious flavor.
I chose cod for this battered fish, but Alaskan seafood also includes salmon, shellfish and whitefish and can be purchased fresh, frozen or even canned. I was more than excited to share about Alaskan seafood in this battered fish recipe, which is one of my favorite comfort foods.
Fish is easy to prepare and cooks quickly, making this a meal you can get on your table in under 30 minutes, and here’s how you’ll do it. Get 1/2 a cup of olive oil heating over medium-heat on the stove so that when you add the fish it sizzles immediately.
I cut the fillets into two triangles to make 10 smaller pieces of fish. Make sure the cod fillets are defrosted and pat them dry with a paper towel so the batter sticks better.
Coat the fish in the batter and place them carefully in the hot oil. Depending on the thickness of the fish fillets, it will only take 3-5 minutes of frying on each side before it is done.
Print Pin Make this crispy, Paleo Battered Fish for a healthy, 30-minute meal that kids will love! In a small bowl, combine the tapioca starch, coconut flour, seasonings, eggs and water.
Cut the cod fillets in half diagonally (if they are too big and you'd like smaller pieces). Once the fillets are done, use a spatula to remove them from the oil and place them on wire rack so that they stay crispy.