Description
A crispy, oven-baked alternative to classic battered fish, this gluten-free version uses almond and coconut flour with sparkling water for a light, golden coating—no deep fryer needed. It’s crunchy, flavorful, and perfect for a healthier take on fish and chips.
Ingredients
- 900 g white fish fillets (like cod, hake, or haddock)
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tbsp baking powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp salt (optional or use low-sodium)
- 1 cup cold sparkling water
- Olive oil spray or avocado oil spray
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, paprika, cayenne pepper, garlic powder, and salt.
- Slowly add the sparkling water while whisking until a smooth, thick batter forms.
- Pat the fish fillets dry to help the batter adhere.
- Dip each fillet into the batter, coating thoroughly.
- Place the coated fillets on the baking sheet and lightly spray the tops with oil.
- Bake for 12–15 minutes, flipping halfway through, until golden and crispy.
Notes
- Smoked paprika can be used for a deeper flavor.
- Add lemon zest for a citrusy twist.
- Adjust cayenne or add chili flakes for more heat.
- Can be made with other firm white fish like tilapia or pollock.
- Try the batter for fish nuggets for a fun, dippable option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
