{Paleo Style} Friday Night Fish Fry

{Paleo Style} Friday Night Fish Fry

{I may earn money or products from the companies mentioned in this post}.


Friday Night Fish Fry

Paleo,  Gluten-Free, Minimal Ingredients, & Allergy Friendly

Hi, Mama! Here, in Wisconsin, it is a Friday night tradition to go out for a fish fry and a beer… or three. The beer is not required, but after a long week dealing with kids {and husband}, three beers with dinner is justified. {Right?}


Maybe a couple shots of tequila? Hey, Mama, I don’t judge!!


Shortly after our second child was born my husband and I vowed not to take our feral children out to eat until they are well into their thirties. Maybe thirty was a bit drastic, but at the time I could think a million things I’d rather do than ever take them out of the house again.


Let’s just say, we had coats on, to-go boxes ready, and paid the bill before our food ever arrived.


So, to avoid taking our feral children out in public, I brought the tradition to us! {minus the beer}




Paleo Style Friday Night Fish Fry

Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 4
Author Angela Blanchard


8-inch skillet

  • 4 Fish Fillets {Walleye}
  • 1 Cup Coconut Oil
  • 1/2 Cup Tapioca Flour
  • 1/3 Cup Unsweetened Shredded Coconut
  • 1 TSP Paprika
  • 1/2 TSP Pepper
  • 1/4 TSP Salt


  1. Heat coconut oil in an 8-inch cast iron skillet over medium-high heat. (About 10 minutes).

  2. In a medium bowl combine tapioca flour, shredded coconut, and spices.

  3. Place fish fillets (one at a time) into your flour mixture. Coat both sides of fish graciously. Transfer to a plate until ready to fry.

  4. Place fillets into your heated skillet and fry two minutes per side, four minutes total.

  5. Transfer to a paper towel to let any excess grease drip off.

Recipe Notes

Serve with a side of homemade tartar sauce.




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