Old Fashioned Fish Fry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Old Fashioned Fish Fry calories by ingredient
Introduction
Craving a bit of fried fish on Fridays during Lent, but afraid of killing your diet? Look no further! This is incredibly delicious! Craving a bit of fried fish on Fridays during Lent, but afraid of killing your diet? Look no further! This is incredibly delicious!Number of Servings: 4
Ingredients
-
4 - 4 oz Haddock (or other white fish) fillets cut into strips
1/4 cup Tapioca flour
spices to taste (salt, pepper, herbs de provence, garlic, etc.)
1 egg, whisked
4 tbsp coconut oil (for frying)
Tips
Note that this fish tends to get mushy if it sits in the fridge after cooking. Try to make only enough for the meal you're serving. The flavor is still great the following day, but the "batter" will not be anything resembling crisp.
I serve these with broccoli slaw and homemade fries!
Directions
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.