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Paleo Beer-Batter Fish Fry

easy paleo recipe for fish and chips

Here’s an easy paleo recipe that’ll get you hooked on whipping up your own favorite fish and chips dinner at home.

Coming from the Northwest where we were always plucking seafood out of the cold Pacific, I might be a little more picky than most when it comes to fish and chips.

So my homemade Arizona version had to be made with a light, well-seasoned batter that fries up crisp and flavorful. And of course it needed to be paleo and gluten-free – so no cheating with all-purpose white flour here!

And I’ve always loved the little extra something beer adds to the batter, so I had Hubs procure a decent bottle of gluten-free brew for me. (I wouldn’t really recommend drinking it, but it was perfect for cooking.) 

So after just a bit of experimenting, my final version turned out golden, light and crispy – with the cod inside moist and steamy good. We enjoyed ours with some simple garlic-seasoned sweet potato fries…what a great combo and awesome meal!

Ready to give this one a try? You don’t need a deep fat-fryer by the way, I cooked mine in a skillet for about 2 minutes each side using only about a 3/4-inch layer of avocado oil.

Remember not to crowd your pan – just cook 2 or 3 pieces at a time and these will be great.

Enjoy!

 

Paleo Beer-Batter Fish Fry

Yield: About 2 servings

Paleo Beer-Batter Fish Fry

Ingredients

    Fish
  • (2) six-ounce fillets of cod, each cut into 3 pieces (you could also use lemon sole, halibut or pollack)
  • Batter
  • 1/2 cup tapioca flour
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp pepper
  • 1/8 tsp cayenne
  • 1 egg
  • 1/4 cup gluten-free beer
  • Frying Oil
  • Avocado oil or olive oil recommended

Instructions

  1. Cut each fish fillet into about 3 or 4 pieces
  2. Clean pieces, and thoroughly pat dry
  3. Make the batter next - simply combine all the batter ingredients and stir well
  4. Pour about a 3/4-inch layer of oil into a skillet and heat over medium to medium-high heat
  5. Next dip each fillet piece into the batter, coat well, and carefully place into the heated oil
  6. Cook each only about 2 minutes per side. Fish cooks through very fast in hot oil – avoid overcooking!
  7. Promptly remove cooked pieces from pan, place on paper towels to drain, and allow to rest for a couple of minutes
  8. Sprinkle with sea salt and serve!
http://www.paleonewbie.com/paleo-beer-batter-fish-and-chips

17 replies
  1. Annette
    Annette says:

    I’ve never made fish before in my life. Went paleo 6 weeks ago and needed my fish and chip fix. This was so delicious and satisfying not to mention easy. Thank you sooo much!

    Reply
  2. gabrielle
    gabrielle says:

    Made this for dinner and it was delicious. My hubby and 15 month old gobbled it up😊 Loved the crispy breading too! Great recipe!

    Reply
    • Trina
      Trina says:

      Hi Gabrielle, Thank you so much for taking the time to comment. It’s so wonderful to hear of moms making healthy meals for their babes. I’m happy to hear you all enjoyed! 🙂

      Reply
  3. Molly
    Molly says:

    Hi Trina,
    The recipe looks fabulous! Do you think I can substitute with almond flour? I don’t have any tapioca flour on hand.

    Thanks!

    Reply
    • Trina
      Trina says:

      Hi Molly…not sure that would work very well…haven’t tried it. Pick some tapioca flour up next time you shop at your local grocery…it’s pretty cheap (compared to almond flour) and nice to have on hand 🙂

      Reply
    • Trina
      Trina says:

      Hi Andrea…those are just simple sweet potato and yams wedges…I just sliced raw potatoes and baked them in the oven with a little garlic salt 🙂

      Reply
    • Trina
      Trina says:

      Hi Alison…sorry about your son’s allergy. I don’t have a good suggestion for you, but I’ve heard you can try something like yogurt or even maple syrup as the “glue” — but I have no experience with those methods.

      Reply
    • Tianna Dean
      Tianna Dean says:

      For a great egg substitute we use 3 tablespoons of flax seed and mix in equal amounts of water…stir until its an egg/jelly like consistency! Hope this works!

      Reply

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