Deep Fried Haddock

Who doesn’t love a good ol’ fish fry.  It’s seriously the best.

I have very fond memories of going to fish fry restaurants with my family where I grew up in the north east.  Yet, the fried fish I was eating then was NOT healthy at all.  The fish was most likely loaded with heavy metals such as mercury and the batter it was coated in was all gluten.  Then, to top it off, the fish was fried in nasty, rancid oils loaded with free radicals and most likely GMO (so there was some round-up spray in there as well).

Sorry to burst your bubble if you didn’t know the horrors of your local fish restaurant.  But, it’s just the reality we live in.

So, what you need to do is make my recipe for deep fried Haddock. We chose Haddock because it’s very low in mercury and heavy metals and is one of the safest fish to consume.

This recipe is completely gluten free and rancid oil free!  Hope you enjoy this delicious, savory experience!

Print Recipe

Deep Fried Haddock

Gluten Free ~ Dairy Free

Course

Main Dish

Cuisine

American

Prep Time

3 minutes

Cook Time

7-8 minutes

Servings

Servings

Ingredients

• 4 ounces Wild Caught Haddock (from the Atlantic)
• 1 large Pastured Organic Egg
• 3 Tablespoons Organic Coconut Flour
• 1 teaspoon Pink Himalayan Sea Salt
• Dash Organic Black Pepper
• 2/3 cup Refined Organic Coconut Oil

Course Main Dish Cuisine American Prep Time 3 minutes Cook Time 7-8 minutes Servings Servings Ingredients 4 ounces Wild Caught Haddock (from the Atlantic) 1 large Pastured Organic Egg 3 Tablespoons Organic Coconut Flour 1 teaspoon Pink Himalayan Sea Salt Dash Organic Black Pepper 2/3 cup Refined Organic Coconut Oil

Instructions

1. In a medium sized bowl, crack your two eggs and whisk together. Set aside. In a large bowl, add your coconut flour and spices and mix together with a fork until well combined. Set aside.
2. In a large skillet, add your coconut oil and heat on one notch below medium high heat until oil is melted.
3. Take your fish and coat entire fillet with first the egg mixture and then the seasoned coconut flour.
4. Place fish in the hot coconut oil and cook for 4 minutes over one notch below medium-high heat on one side. Then flip over and cook for about 3 minutes on the other side. Add more oil as needed. (TIP: To get the fish fully deep fried, tilt the pan while it's sizzling so the fish is fully submerged in the oil.)
5. Serve immediately! ( To make your own tarter sauce, mixed equal parts of mayo with equal parts of chopped organic pickles. )

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