Imagine biting into a piece of fish with a satisfyingly crisp exterior that gives way to tender, flaky white fish. This recipe delivers just that – a delightful fried fish experience without the heaviness. The secret lies in the carefully crafted batter, a blend of coconut flour, baking powder, egg, and almond milk, which creates a light yet sturdy coating.

The process begins by lightly dusting strips of white fish with coconut flour, ensuring that the batter adheres perfectly. This simple step is crucial for achieving that desirable crispy crust. Once the fish is coated in the batter, it’s gently lowered into hot avocado oil.

The higher temperature is key to achieving that golden-brown color and irresistible crunch that makes fried fish so appealing. As the fish cooks, the batter transforms, creating a textural contrast that is simply divine. The coconut flour hydrates in the batter, so it is important to use it right away and to thin it out with a touch more almond milk if it becomes too thick.

The resulting crust is delicate and flavorful, complementing the mild taste of the fish without overpowering it. Due to the delicate nature of this special batter, careful handling is essential. Gently place each strip into the hot oil and use a spatula to turn the fish, ensuring even cooking on all sides.

Once the fish reaches that perfect golden hue, carefully transfer it to a serving platter. If you have leftovers, sautéing or baking in the oven is recommended for reheating, preserving the texture and flavor. The result is a guilt-free indulgence – crispy, flavorful fried fish that satisfies your cravings without compromising on taste or texture.