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Gluten-Free, Coconut Fried Fish
Ingredients:
- fresh or thawed frozen bluegill fillets (or other fish of choice), as needed
- 1/2 cup coconut flour
- coconut oil, as needed
- salt, to taste
- freshly ground black pepper, to taste
- fresh lemon wedges
Directions:
Dredge fish fillets in coconut flour.
Heat oil (approximately 3 tablespoons per 4 fillets) in frying pan over medium heat. Fry fish until browned and flaky, turning over once or twice. Season with salt and pepper while frying.
Serve fish immediately and squeeze lemon juice over fillets. This is delicious! Enjoy!
Note: Fish will absorb all the coconut oil.
Recipe submitted by Betsy, West Bend, WI.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy (all copyrights reserved).
