If you’re like me, you grew up believing that fried foods are unhealthy. And if you’re health conscious at all, you would then feel a little sense of guilt every time you ate fried foods.
For me, it was much more than that. Not only did I feel a sense of guilt from eating fried anything, I had to avoid it altogether for the most part. I’ve dealt with stomach issues for almost a decade, hurled over in pain and nausea anytime I would eat anything that had a high-fat content, including the oils we thought were healthy for us.
Over the past few years, as we have learned the truth about good fats and what really is healthy for you long-term, I’ve been able to reintroduce fried foods and high-fat foods into my life and my family’s life! And no stomach pains to boot!
You can read my personal story about why and how we use healthier ingredients here, and get your free printable Healthier Ingredients Guide to start transforming your pantry, and your life, today.
I started frying everything in coconut oil or olive oil, but then found out that there is controversy about cooking olive oil at high temperatures, as it loses its stability. Coconut oil doesn’t lose its stability so easily, and it is full of healthy omega fatty acids that promote all kinds of health benefits.
If you live in Cajun Country, you know good and well that fried seafood, in general, is part of our culture – fried shrimp, oysters, alligator, soft-shell crabs – you name it, we fry it. Once I started using healthier ingredients in everything I cook and started reading labels consistently, I had a hard time continuing to use the fish fry that we would normally buy. There is always some type of chemical or something I couldn’t pronounce listed on the label. And although I like to eat healthier foods, it is mandatory that they actually taste good and gets my family’s approval!
It can’t be that hard to throw together some fish fry, right? Therefore, I’ve come up with a healthier fish fry recipe that we love!
I started with organic corn flour, along with all the Cajun spices and lemon zest. It was delicious, and tasted so fresh!
Then, once we decided to cut back on carbs, I tried it with almond flour. Still delicious! We mostly use almond flour now, and if I’m out (or if the budget is being squeezed that week), then I’ll use organic corn flour.
This meal is full of goodness AND nutrition! Omega fats from the fish, almond flour, and coconut oil! I can really feel good about what I’m feeding my family, and no longer do I have to worry about the health hazards of fried foods.
While visiting with a friend, she prepared her fried fish in the shape of bite-size pieces, and I thought that was too neat! It’s the little things, right? Ever since then, my kids have loved having them in nugget form. Every now and then, I will fry them in larger pieces in a skillet with just a little bit of coconut oil – especially since coconut oil doesn’t come cheap!
Here’s a video of the fish frying while coated in almond flour…
Blend together the eggs, milk, hot sauce, and spices to create a liquid marinade for the fish.
When using almond flour, you want your mixture to be thick with eggs so that the flour sticks very good.
Just a little side note: I made this particular batch with too much milk, therefore, the recipe version will not be this liquefied.
Cube the fish into bite-sized pieces, and then mix into the liquid marinade. Right here, I have some redfish.
You may even do this the day before, cover with plastic wrap, and leave in the fridge until the next day.
Blend together the flour and spices in a seal-able container.
Add the fish and shake it up!
I like to get everything ready beforehand so that I’m not rushing during the process, so this is when I get my resting pan ready for when the fish are done cooking.
It’s just a pan with some napkins on top to catch the oil drippings. Sometimes, I also place newspaper under the napkins, and that way, I don’t need to use so many napkins.
Drop the nuggets into the 350°F coconut oil, and fry until golden brown with a few brown edges and the fish are floating.
Drain, and place nuggets onto the prepared pan, and if working in batches, place them into a warmed oven (or lowest oven setting) to keep warm while frying the rest of the nuggets.
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- 2-3 lbs Fresh Fish, bite-size
- 1/4 cup Coconut Milk
- 3 Eggs
- 3 TBsp Tony's, divided
- 2 TBsp Sea Salt, divided
- 4-5 Dashes Louisiana Hot Sauce
- 2 dashes Mustard, optional
- 2 Cups Almond Flour/Organic Corn Flour
- Fresh Cracked Pepper
- Zest of 2 Lemons
- 2 cups Coconut Oil (enough to make it 1" from bottom)
- Preheat Coconut oil to 350°F.
- Blend together the eggs, milk, mustard, hot sauce, 1 TBsp Tony's, and 1 TBsp Salt, to create a liquid marinade for the fish.
- Cube the fish into bite-sized pieces, and then mix into the liquid marinade. To marinate, cover with plastic wrap, refrigerate for an hour or overnight, or use immediately if desired.
- Prepare a pan with paper towels and/or newspaper to catch the oil drippings.
- Blend together the flour, 2 TBsp Tony's, 1 TBsp Salt, Lemon Zest, and Pepper, in a seal-able container.
- Add the fish and shake it up.
- Drop the nuggets into the coconut oil, and fry until golden brown and the fish are floating.
- Place onto the prepared pan, and place into a warmed oven to keep warm until the final batches are done.