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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Published on September 27, 2009

(7 votes, average: 3.00 out of 5)

7 Comments

joyce April 8, 2017 at 7:42 pm - Reply

I tried to deep fry with coconut flour to save on carbs  disaster  the batter did not stick; however,  I did mix the flour with corn starch and club soda for the batter like the prev night.  Prev night I used reg flour and it was perfect.

Sheri August 19, 2013 at 4:37 pm - Reply

Don’t be afraid to spice up the flour a little too. I like to add a generous helping of cayenne paprika and even nutmeg!  Yum!

Colleen September 11, 2012 at 7:41 pm - Reply

Quick AND tasty! Thanks for a simple recipe, it was exactly what I spent an hour looking for online! Don’t be afraid when the oil turns a deep brown. Think I’ll make nuggets next time so I don’t stress about overcooking :)

annabelle February 12, 2012 at 8:24 am - Reply
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Delicious!
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Becky March 25, 2010 at 9:02 pm - Reply

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 salt before tossing them onto the hot coconut oil. Serve with lemon juice. Yum!

Carla January 16, 2010 at 7:11 pm - Reply

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

Miss Rachel October 23, 2009 at 6:01 pm - Reply

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!

Gluten Free Coconut Fried Fish