Paleo Coconut Crumbed Fish with Lemon and Poppyseed Mayo [Gluten free, Grain free, Dairy free]

Blue skies and sunny evenings mean fish ‘n’ chips! Let’s do it – paleo style!

When you start out on your ‘eating healthily’ journey, you tend to think of bland and boiled foods – at least I did! Steamed this and raw that… However, if you’ve taken a peek around my blog you’ll know that that isn’t the case at all! If anything, I’ve had more variety and flavour than I have in a long while. Playing around with real food and learning every day – there’s no chance of boredom because the options available to you just keep coming… Take this, for example, coconut crumbed fish. Oh yum. 

Now, fish ‘n’ chips is what some food dreams are made of. Made the right way, I doubt there’s much that can beat it! I’ve had my fair share over the years, and I have to say, I was very reluctant to muck about with it and do the coconut thing… But then I thought, well, I’ve done it with my crumbed chicken so why not try it with fish. Simple enough. The result? Hmmm… Nom nom nom!!!  

Coconut Crumbed Fish and Chips with a Lemon and Poppyseed mayo

Recipe for Paleo Coconut Crumbed Fish

Yield: Serves 4 

Prep time: 15 minutes

Cooking time: 15-20 minutes 

What you need 

4 white fish fillets (I used angel fish)

3/4 cup desiccated coconut 

1 egg 

Salt and pepper to taste 

Olive/coconut oil for frying 

What you need to do

1. Add the coconut to one plate, and beat the egg in another (I use pasta plates). Season the coconut and the egg with salt and pepper. You could add dried herbs/cayenne pepper/or any flavouring into the coconut. 

2. Dip the fish into the egg, then coat thoroughly in the coconut. Lay it on another plate. Repeat with all the fillets. 

3. Heat oil in a pan, fry the fish.  

Serve hot with any sides of your choosing – I served mine with broccoli, sweet potato chips and my lemon and poppyseed mayo (as per pic above). 

*If you prep these in advance, reheat in the oven.*

It’s quick, easy and so delish. A fishy feast for the fam 😉 


Please note: If you’d like to share this recipe, please do! All I ask is that you link back to this post when you do so. Thank you! 


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