Grain-Free Crispy Halibut Fillets
Crispy, golden pan-fried halibut coated in a grain-free crust of coconut flour, lemon zest, and garlic, fried until crisp outside and flaky inside. No breadcrumbs, no gluten, just a quick, clean, satisfying dinner in under 30 minutes.
Equipment
- Large Skillet
- Two shallow dishes
- Paper Towels
Ingredients
- 2 large eggs
- 1 1/2 cups coconut flour
- lemon zest zest of 2 fresh lemons
- 1 tsp garlic powder
- 1/4 tsp sea salt
- 4 (5-ounce) halibut fillets about 3/4 inch thick
- 2 tbsp olive oil divided
- 2 tbsp coconut oil divided
- 1 tbsp fresh parsley chopped, to serve
Instructions
- Set Up the Coating: Whisk the eggs in a shallow dish. In another shallow dish, combine the coconut flour, lemon zest, garlic powder, and sea salt.
- Coat the Fish: Pat the halibut fillets very well with paper towels to remove all moisture. Dip each in the egg, then dredge in the coconut flour mixture, pressing firmly to coat evenly.
- Pan-Fry: Heat half the oil (1 tablespoon olive plus 1 tablespoon coconut) in a large skillet over medium heat. Add 2 fillets and cook 3 to 5 minutes per side, until golden and the fish flakes easily. Remove, then repeat with the remaining oil and fillets.
- Serve: Serve with fresh lemon wedges and a sprinkle of chopped parsley.
Notes
Pat the fish as dry as possible before coating, the key to a crisp result. Press the coating on firmly so it adheres. Heat the oil before adding the fish and don't crowd the pan, cook in batches so the fillets crisp rather than steam. Cook just until the fish flakes, since halibut dries out if overcooked; lower the heat if the coating browns too fast. Best served fresh. Note: the source listed no prep or cook times, so the times shown are estimates (about 15 minutes prep, 20 minutes to pan-fry both batches), adjust to your fillets. The source also provided no nutrition values, only a disclaimer.