These Whole30 fried shrimp and fish bites easily became one of my children’s favorite meals.
A kid approved family favorite…
Boy, did my kids love these! I am always looking for ways to get my children to eat more fish and this recipe from Physical Kitcheness did the trick! The original recipe calls for only mahi-mahi but I only had 2 fillets so I added some frozen shrimp to the mix. Voila! A perfect clean eating meal that we could all enjoy . While I have done Whole30 rounds before, I have found it difficult to keep up with all of the meal prep because I found myself cooking one meal for me and another meal for my family. Because of all the extra cooking, it makes staying Whole30 compliant even harder. This meal helped me tremendously in the time and efficiency department. A bonus to this dish was that I discovered that my children loved salad, so you can serve this on any bed of greens for an extra boost in nutrients. Win-win! To make this Whole30 compliant, don’t forget the plated fat, which could easily be avocado or a lovely dipping sauce or a citrusy dressing on those greens. If you are looking for a dipping sauce, try this romesco sauce. You won’t be disappointed.
Fried Shrimp and Fish Bites
Fried Shrimp and Fish Bites
Substitutions…
No worries if you don’t have mahi-mahi at your disposal; any firm white fish will do. Cod is a great substitute. Tilapia may be a little thin and flaky but you could increase the size of the cubes or make into strips. And if you are short on almond four, you can sub in coconut flour as well. Lots of easy ways to make this a family favorite. Enjoy, mateys!
Fried Shrimp & Fish Bites
Print RecipeIngredients
- 2 mahi-mahi fillets, or similar white fish (I got frozen filets in the freezer section)
- 1 lb medium or large shrimp, deveined and shelled, with tail on
- 1/2 cup tapioca flour
- 1/3 cup almond flour
- 1 tbsp. onion powder
- 1.5 tsp. salt
- .5 tsp black pepper
- 2 eggs
- 3 tablespoons avocado oil (or coconut oil)
- 1 lime
- Fresh parsley, optional, for garnish
Instructions
Heat oil in large skillet on medium to medium-high heat.
Cut the fish fillets into cubes that are about 1.5 inches thick. Set aside in bowl.
Combine tapioca flour, almond, flour, onion powder, salt, and pepper in large bowl.
Whisk eggs in medium-large bowl.
Place a handful of fish cubes in eggs and mix to coat.
remove with slotted spoon and allow excess egg to drip off (about 5 seconds).
Place in bowl with flour mixture and toss to coat evenly. Set aside on parchment lined sheet.
Repeat process until all fish cubes are coated.
Repeat process with shrimp.
Transfer fish to hot pan (the oil should sizzle when fish are placed in pan). Cook fish for about a minute, until golden brown, then flip to other side for another minute, or until golden brown. Repeat on uncooked sides for about 30-45 seconds each. You may have to work in batches.
Add shrimp and cook for about 1-2 minutes per side. Do not overcook. General rule with shrimp: once it is opaque on the outside, it is cooked through on that side.
To serve, combine all fish and shrimp and spritz with lime. Serve with lime wedges and sprinkle with fresh parsley.
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Whole30 January Jumpstart 2020 | Make n Curate
January 10, 2020 at 4:19 pm[…] Fried Shrimp and Fish Bites with sweet potatoes and roasted brussel […]