Fish Fillets


  • 500g hake fish fillets without skin, or any other firm fish cut into thick strips
  • 125ml almond flour
  • 2,5ml baking powder
  • 5ml coconut flour
  • 1 egg
  • 30ml cream- more if needed to make a runny batter
  • Pinch of salt
  • 45ml coconut oil for frying


  1. Combine the dry ingredients in a mixing bowl and add the egg and cream. Mix well until it forms a batter.
  2. Season the fish with salt.
  3. Heat the coconut oil in a medium non-stick pan over a medium heat.
  4. Dip the fish into the batter and fry the fish fillets in batches until golden and cooked.
  5. Serve with chunky Greek salad and homemade mayonnaise

We used to love beer-battered fish and I really struggled to find a tasty, healthy alternative. This crust is nice and golden and far better for Lucca’s blood sugar. It also works really well as fish fingers which is a good thing because store-bought fish fingers make Lucca’s blood sugar skyrocket. If you have the time, slice 2-3 fillets up into fingers and coat in the crust. Pan fry and keep for lunch the next day.

Serves 5-6         Serve with chunky Greek salad     |     Per 100g:  Energy: 179 Kcal / Protein: 14g / Fat: 13g / Carbs: 1g / Ratio: 1.2:1     |     Allergens: dairy, egg and tree nut

Ref: Low Carb Solution for Diabetics ~ Megaw & De Beer ~ Quivertree