Tropical Traditions - Recipe - Gluten Free Coconut Fried Fish

Gluten Free Coconut Fried Fish

Gluten Free Coconut Fried Fish with Organic Brown Rice and Lemon Wedges

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Fresh or thawed frozen bluegill fillets (or other fish of choice), as needed
1/2 cup coconut flour
Coconut Oil, as needed
Salt, to taste
Freshly ground black pepper, to taste
Fresh lemon wedges

Dredge fish fillets in coconut flour.

Heat oil (approximately 3 tablespoons per 4 fillets) in frying pan over medium heat. Fry fish until browned and flaky, turning over once or twice. Season with salt and pepper while frying.

Serve fish immediately and squeeze lemon juice over fillets. This is delicious! Enjoy!

Note: fish will absorb all the coconut oil.

Recipe submitted by Betsy, West Bend, WI

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This looks so delicious. I love fish and lemon and lime together. This would be delicious with my Coconut Lime Rice Pilaf. I can't wait to try it. This will be put on the menu for next week!

# Posted By Miss Rachel | 10/23/09 6:01 PM

We tried this with oysters...not sure why, but it really didn't stay adhered to the oyster very well. Tasted good, though. :)

# Posted By Carla | 1/16/10 7:11 PM

It is important to have the griddle hot enough before adding the fish if you want the golden crust to stay on it and not stick to the pan. I also love to cover my white-meat fish fillets with garlic granules and a little sea slat before tossing them onto the hot coconut oil. Serve with lemon juice. Yum!

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