Curry Fried Fish

Occasionally, I’ll get urgent texts at about midday. An emergency has occurred and I must respond!

Choices by Shawn has their fish and chips this weekend! WE MUST GO!

For those just tuning in, Choices by Shawn is a local restaurant that has a dedicated gluten-free kitchen and a well-labelled menu that we find very easy to navigate towards friendly choices. Weekly, they have a special of the weekend. Every three months or so, that option is Stacy’s favorite, the gluten-free fish and chips.

I don’t know if you’ve noticed, but no one seems to sell fried fish that isn’t battered in flour and/or soaked in beer. We’ve tried before, but it didn’t turn out as well as whatever Shawn is doing.

We were out on Friday and Saturday, and planned to go out on Sunday. Only one problem, realized just a little too late: Shawn’s closes early on Sunday!

So the next day,  I opted to surprise Stacy with this. A nut-free, grain-free version of fish sticks!

Curry Fried Fish

Ingredients

2 lbs. white fish filets (we used swai, but others would definitely work)
4 egg yolks
1 C shredded coconut (this is the tiniest pieces of coconut this side of flour)
2 tsp yellow curry powder
1 tsp cumin
1 tsp salt
1/4 tsp pepper
zest of a lemon

coconut oil for frying

Instructions

  1. ♥ Dry fish with a towel.
  2. ♥ Pour (or spoon) coconut oil into deep fryer, heat to 350 degrees. Watch the fill line! We have a small version so it doesn’t take much – you can also strain and save your used oil in the freezer for next time. Alternatively, preheat 3/4″ of oil in a cast iron skillet to 350 degrees over high heat.
  3. ♥ Scramble egg yolks in a bowl.
  4. ♥ Whisk together the coconut and spices until well combined in a separate bowl.
  5. ♥ Coat both sides of filets with egg, then coat with the coconut mixture.
  6. Deep fry fish about five minutes until fully cooked and golden brown, transfer to towel or napkin lined plate; if pan frying, flip after 4 minutes and cook four minutes more.
  7. Serve with sauce of choice – a garlic aioli or tartar sauce with homemade mayo is recommended!

Steps marked with a ♥ will be easy for kids to help with!

So why use coconut oil? Well, its better for frying than olive oil with a higher smoke point, and it goes with the curry coconut flavor we want here. The curry is a perfect choice for harmonizing the fish with the coconut. And the outside? Actually crispy!

For ages gone by, frying fish has been the way to introduce the Omega-3 rich fish to children and picky adults alike. Even if you say you don’t like fish, or coconut, or curry, I think you’ll find that this slightly sweet, crispy delight will be right up your alley!

The key to success for convincing any kid something’s great? Fun food accessories and a dip! We mixed up some homemade mayo with garlic, lemon and Bubbies dill relish for a tartar sauce – the kids ended up eating more fish than us!

And trust us, even kids will like this super healthful version. So, eat up, little dinosaur!

 

 

About Matthew

Matthew McCarry has written 226 post in this blog.

Matt is the husband of Stacy and somehow manages to contribute to this blog in between taking care of three children, producing the Paleo View Podcast and cooking most of the food featured here.

  • Guest

    Looks good and crunchy! and not greasy. Looking forward to trying this recipe. :)

  • http://www.facebook.com/profile.php?id=1148297893 Donna Schaatt Hundl

    I absolutely LOVE swai fish!! I’ve fried it with corn meal for my family and it’s great, but I want to be grain free! I have tried it baked and it’s great, but there’s just “something” about fried fish that makes it even better! I’ve tried almond meal for a coating but it comes out soggy. I can’t WAIT to try the egg wash and cocount! Thanks for this recipe!!

  • http://www.facebook.com/heidistaddon Heidi Staddon

    This. Was. Delicious. Sooo easy and super quick. My 13 month old ate more than his brother and sister (5&4) combined! Kept stealing mine…thx for a yum way to sneak fish into me. (I am the lone holdout)

  • Kate @eatrecyclerepeat

    Perfect! I love the synchronicity of this post. I’ve been really into fish lately, but I just accidentally ordered reduced-fat shredded coconut rather than coconut flakes. Other than lamenting the total waste of “reducing fat” in coconut, I’ve been looking for ways to use it. This looks perfect! I think the spices will add good flavor to my sad coconut :( Another winner, as usual!

  • Rachel

    Thanks for this idea!!! I am getting bored with chicken and eggs. This is dinner tomorrow night! Thanks

  • Rachel

    These are awesome!

  • Wendy

    If I would like to bake these instead, what temperature and time do you recommend? I don’t have a deep fryer and if I pan-fry them, I’m pretty sure they would stick to the pan and break apart! I’m terrible with things that have to stay intact! :(

    • http://PaleoParents.com Stacy & Matt

      I suppose it depends on the fish. Cook it at 350 until its cooked through!

    • http://PaleoParents.com Stacy & Matt

      Wendy, we have a different recipe for baked fish sticks I’d recommend.
      Stacy

  • StacyB

    My Farberware Deep Fryer says not to use lard and when I called their customer service, they said no solid fats. Have you had any problems with coconut oil in your Cuisinart?

    • StacyB

      Or will avocado oil work?

    • http://PaleoParents.com Stacy & Matt

      We have used solid fats with no problem (and so does Sarah, of The Paleo Mom) We’ve used lard, tallow and coconut oil in it with no problems. You can always melt it first before filling the fryer. Most have a “fill line” so maybe that’s why they are saying no solid fats – because if you filled it to that line with solid fats it wouldn’t be the right amount. So if you are worried, melt first, but then proceed. Avocado oil should work fine too.

  • Renee P.

    These were tasty! Made with halibut. I lost count of how many fish sticks my 6 y.o. ate at dinner! I wasn’t sure how they would like the curry taste, but it was obviously not a problem! We ate them with tartar sauce or ketchup. Cooked in coconut oil in a deep frying pan (no deep fryer here).