Description
These paleo fish and chips are perfectly crisp on the outside, takes minutes to prep & goes perfectly with tangy tartar sauce & crispy sweet potato fries!
Ingredients
Scale
Baked Fish
- 1–2 tbsp avocado oil
- 3/4 cup almond flour (you may need 1/4–1/2 cup more depending on the size of your fish)
- 1/4 cup tapioca flour (or 2 tbsp coconut flour for a lower carb option)
- 1/2 tsp pink salt
- 4 large haddock fillets (you can also use salmon as well)
- optional: spices (garlic, onion powder, etc.), I omitted spices & they were still delicious
Crispy Sweet Potato Fries
- I used this method but with sweet potatoes
Caesar Salad Dressing
- recipe in the caption of this post (it is so easy & incredibly delicious)
Instructions
Baked Fish
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper & set aside.
- Mix the almond flour, tapioca flour, pink salt, & spices (if using) together in a shallow dish & set aside.
- Coat the fish in 1-2 tbsp of avocado oil.
- Then place the fish in the almond flour mixture & place on the baking tray (*see notes for air fryer method).
- Finish coating & evenly spreading the fish onto the baking sheet.
- Place in the oven, baking until the fish is thoroughly cooked, flipping halfway, until the coating is slightly browned. This took mine about 20 minutes (baking times will vary depending on size of the fish & your oven so keep an eye on them).
- Remove from oven, let cool & serve with crispy sweet potato fries & fresh Caesar salad. Enjoy!
Notes
*To prepare these in the air fryer, I like to spray a bit of cooking spray on the basket to prevent sticking. I evenly spread the prepped fish sticks into the air fryer basket. I set mine to 400 degrees F & bake until the fish is well done, flipping once when they looked slightly browned. Check them regularly as cooking times may vary depending on your oven.
Keywords: gluten free, paleo, fish