Old Fashioned Fish Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 - 4 oz Haddock (or other white fish) fillets cut into strips1/4 cup Tapioca flourspices to taste (salt, pepper, herbs de provence, garlic, etc.)1 egg, whisked4 tbsp coconut oil (for frying)
Cut your haddock or other white fish into strips resembling "fish sticks" (you can do them whole but they cook better in strips). Rinse and drain if appropriate. Set aside.
In a large ziploc baggie, add the flour and your spices. I tend to add in oregano and thyme, because I like a nice, crisp, savory coating. You can add anything, though! Close the bag and shake it to blend the flour and herbs thoroughly.
In a flat-bottomed bowl or pan, whisk your egg. Dip each piece of fish into egg, then drop it into the flour mix and shake gently to coat all sides.
Place floured fish into a medium hot pan with coconut oil, and let cook until the fish begins to be done on top (starts to flake). Flip and cook long enough to brown the other side. Set on a paper towel to drain (I keep mine in a low oven, about 175F, so they stay crisp and warm).
These can be served with a homemade tartar sauce made with homemade mayo mixed with diced sugar-free pickles and a bit of mustard powder, or on their own.
Serving Size: Makes 4 - 4oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user REVALLYSON.
In a large ziploc baggie, add the flour and your spices. I tend to add in oregano and thyme, because I like a nice, crisp, savory coating. You can add anything, though! Close the bag and shake it to blend the flour and herbs thoroughly.
In a flat-bottomed bowl or pan, whisk your egg. Dip each piece of fish into egg, then drop it into the flour mix and shake gently to coat all sides.
Place floured fish into a medium hot pan with coconut oil, and let cook until the fish begins to be done on top (starts to flake). Flip and cook long enough to brown the other side. Set on a paper towel to drain (I keep mine in a low oven, about 175F, so they stay crisp and warm).
These can be served with a homemade tartar sauce made with homemade mayo mixed with diced sugar-free pickles and a bit of mustard powder, or on their own.
Serving Size: Makes 4 - 4oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user REVALLYSON.
Nutritional Info Amount Per Serving
- Calories: 286.2
- Total Fat: 16.3 g
- Cholesterol: 130.4 mg
- Sodium: 116.4 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0.0 g
- Protein: 29.0 g
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