Fritura de Pescado

Fritura de Pescado is a traditional Spanish snack that features tender pieces of fish, lightly battered and fried to crispy perfection. This Paleo version uses almond flour for a gluten-free twist while retaining the authentic flavors of the Mediterranean.

Ingredients

• White fish fillets (such as cod or haddock) - 300 grams
• Almond flour - 100 grams
• Egg - 1 large
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Sea salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut oil - for frying (about 200 ml)

Steps

1. Pat the fish fillets dry with paper towels and cut them into bite-sized pieces.
2. In a bowl, whisk the egg until well beaten.
3. In another bowl, combine the almond flour, garlic powder, paprika, sea salt, and black pepper.
4. Dip each piece of fish into the beaten egg, allowing excess to drip off.
5. Coat the fish in the almond flour mixture, pressing gently to ensure an even coating.
6. In a frying pan, heat the coconut oil over medium-high heat until hot.
7. Carefully add the coated fish pieces to the hot oil in batches, avoiding overcrowding.
8. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.
9. Remove the fried fish and place them on a plate lined with paper towels to absorb excess oil.
10. Serve hot with a wedge of lemon for squeezing over the top.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 130 mg
• Total Fat: 30 g
• Saturated Fat: 25 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and recovery.
• Rich in omega-3 fatty acids from fish, promoting heart health.

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