Now THIS fish fry is currently my favorite recipe! It’s so crispy and crunchy and golden. Super dip-able and absolutely perfect in texture. This is so close to beer battered fish that you wouldn’t even guess it’s Paleo and AIP compliant! (If you want a low carb & Keto version of fried fish with just a light dusting, check out this recipe here.)
The different blends of flours are something I wanted to get perfectly right. First I tried with just cassava flour, and it came out too gummy. Tapioca starch on it’s own makes for a super starchy and heavy batter. I found that mixing a little bit of cassava flour with a bit of coconut flour and a smidgen of tapioca starch gave the batter a beautiful balance of textures that work together in perfect harmony.
Then you stir in the bubbly seltzer and watch the foam magic happen…it’s kind of like making mud pies as a kid. (Holla at me if you were a mud chef, too!) Having fun in the kitchen is soooo important, especially when us chronic illness folk are in there almost every day working on something. Enjoy the little bubbles, hun! They sure do make me smile.
I love how easy this recipe is. Don’t be intimidated by the steps! I really wanted to make sure I was clear in the instructions. You basically dredge, batter and fry in a high heat oil. A few simple ingredients and a few quick, small batches of frying, and BOOM, you’ve got yourself a batch of hot golden delicious crispy crunchy munchy fish sticks!
This would probably also work well with larger pieces of fish if you prefer large planks. I haven’t tested the timing on it, but you would just need to watch them for the golden color for doneness. I do prefer the sticks, though, because you get more crispy batter per square inch! I’m alllll about that crunch. I’ve tested this with both salmon and cod alike, and they both work beautifully. I’m sure other fish would work well, too. Comment below and tell me if you try out mahi, catfish, or even something like shrimp!
Give these a dunk in a cocktail sauce made with beet ketchup, grated horseradish and lemon juice. These are also scrumptious served with a tartar sauce whipped up with my No-Mess, No-Egg Mayo, capers, lemon juice, fresh dill, a little honey and chopped up Raw and Easy AIP Pickles.
- 1 lb cod or salmon, trimmed into fish stick sized pieces
- 3/4 tsp dried dill, optional for seasoning fish
- 1/4 cup + 2 Tb cassava flour, divided
- 1/4 cup coconut flour
- 2 Tb + 2 Tb tapioca starch, divided
- 1/2 tsp Himalayan salt
- 1 cup unflavored seltzer, such as La Croix or Perrier
- 3 to 4 cups high-heat oil for frying, such as refined avocado oil or refined olive oil
- Season the fish pieces with dill if desired, and keep chilled in the fridge while you prep the remaining ingredients. This will help the fish to not overcook while frying later.
- Heat oil in a medium stainless pot with tall sides to approximately 375 F. You want at least 4" of oil depth so that the batter doesn't stick to the bottom of the pot.
- Get a plate lined with paper towels ready and place it on your counter near the pot.
- In a medium mixing bowl, combine 1/4 cup cassava flour, all of the coconut flour, 2 Tb tapioca starch and salt. This will be for your batter.
- In a small mixing bowl, combine the remaining 2 Tb cassava flour and 2 Tb tapioca starch. This will be for dusting the fish before battering it. It helps the batter stick to the fish better.
- Using a fork, add seltzer into the flours in the medium bowl a little at a time. Gently work through any lumps until you have a smooth batter that just barely slides off the back of a spoon. You may not need all of the seltzer or you may need a little more, depending on the brands of flours you are using.
- Roll about 4 or 5 pieces of fish at a time into the smaller bowl of dusting flours.
- Now use a fork or spoon to roll the pieces around in the batter.
- Using long tongs, gently place each piece of fish into the hot oil. Do not overcrowd the pot, or you will get soggy fish that won’t crisp up.
- Fry for about 4 to 5 minutes, turning occasionally with your tongs to ensure they aren't sticking together and they are browning evenly.
- Place crisped fish onto the paper towel lined plate.
- Repeat the dusting, battering, and frying process 4 to 5 pieces at a time.
- If you have any batter and dusting flour left, mix them up together and use a spoon to drop a little at a time into the hot oil, and voila, you now have crispy yummy fritters, too!
- These are best eaten immediately for ultimate crispiness.
- Serve with a cocktail sauce made of beet ketchup, grated horseradish, and lemon juice, or with some tartar sauce made with my No-Mess, No-Egg Mayo mixed with lemon juice, fresh dill, honey, parsley and capers.
- You can strain the oil after use and keep in the fridge for re-use at a later date, up to two weeks