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Sunday Fish Fry

A Fish Fry is a meal which typically consists of a battered or breaded fish, french fries, coleslaw, hush puppies and dessert. Seeing as how I haven't tried any paleo hush puppy recipes yet (although now I'm determined to find one), my Sunday Fish Fry consisted of only the fish and fries with a side of sugar snap peas! Aw, snap!


The Fried Fish recipe is fairly similar to my fried chicken recipe, but with a few tweaks.

Fried Fish
Serves 4
Ingredients:
1 pound cold water, wild caught fish (In this instance, I used Flounder)
1.5 cups of Blanched Almond Flour
2 tbsp Ground Lemon Pepper
2 tsp Paprika
2 tsp Parsley Flakes
1 tsp Garlic Powder
1 tsp Cayenne Pepper
1 tsp Iodized Sea Salt
1 Egg
Coconut Oil for frying
  1. Mix the dry ingredients in a large bowl.
  2. Whisk the egg in a separate bowl.
  3. Melt coconut oil in a large frying pan over medium high heat (just enough to coat the bottom of the pan).
  4. Dip the fish fillet in the egg, coating the fish.
  5. Lay the fish in the dry ingredients and toss to coat, flipping to ensure both sides are coated.
  6. Place the fish in the frying pan. Cook on each side about 4 minutes until brown and the fish is cooked through.
  7. Remove from the pan and serve hot!
Sweet Potato Fries
Serves 4
Ingredients:
4 Sweet Potatoes, sliced in 1/4 inch thick strips
Pork Fat for coating
2 tbsp Cinnamon
4 tsp Cayenne Pepper
4 tsp Ground Pepper
2 tsp Iodized Sea Salt

  1. Toss potato strips in melted pork fat, just enough to coat.
  2. Sprinkle spices on potatoes and continue to toss to coat.
  3. Use pork fat to grease foil on a baking sheet.
  4. Spread the potatoes evenly on the baking sheet.
  5. Bake in the oven for 15-20 minutes at 425 degrees, keeping an eye on them to retrieve them at the desired crispiness.
As far as the sugar snap peas, I just boil those for about 5 minutes. Voila! You've got yourself a paleo-friendly fish fry!

Comments

  1. This is like the perfect dinner if you ask me!

    ReplyDelete
  2. It makes an even better lunch the day after! This meal keeps really well for leftovers. The recipe serves 4, but as it's just my husband and I, I always make sure to have enough for us to have lunch the next day. That way we're not ever wondering what to do for lunch. :)

    ReplyDelete

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