Crispy Dill Fried Fish

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Crispy Dill Fried Fish |

You know what I like? I like pub food. Wings, pulled pork sandwiches, cheese fries, fish and chips…that sort of thing. Now, I’m not going to be eating most of that any time soon…or ever again in some cases.

BTW, I’m a Celiac, can I even be in a pub? Is the air cross-contaminated? I sorta feel like there should be a 500 yard rule with bakerys and pubs.

Anyway, back to what I was saying, despite having embraced AIP and my Celiac status for three years now, I am still enamored with pub food. I particularly like fish and chips, so I decided it was high time I perfected a crispy fried fish recipe that any AIP-er could enjoy with a side of sweet potato fries and an ice cold glass of kombucha. After five or six attempts, I figured it out and now present to you Crispy Dill Fried Fish!

Crispy Dill Fried Fish |
5.0 from 1 reviews
Crispy Dill Fried Fish
Prep time
Cook time
Total time
Serves: 4
  • 1 lb firm, white fish (I prefer wild-caught cod)
  • 2 cups sauerkraut juice
  • ¾ cup tapioca flour, divided
  • ¼ cup water
  • 1 tsp sea salt
  • 1½ tsp dried dill
  • 1 cup palm shortening (or other solid cooking fat)
  1. Cut fish into approximately 1-2-inch pieces. Pour sauerkraut juice into a gallon-sized sealable plastic bag, add fish. Marinate in refrigerator for 1 hour.
  2. Turn oven broiler to low, adjust oven rack close to element.
  3. Drain fish. In shallow dish, stir ¼ cup flour with ¼ cup water until flour dissolves. In separate shallow dish, mix remaining flour, salt, and dill.
  4. Using a heavy-bottomed pot or frying pan, bring shortening to approximately 350 degrees F.
  5. Dredge fish in liquid mixture. Repeat in dill mixture to coat. Shake off excess flour.
  6. Carefully place fish into oil, being sure not to crowd the pan. Fry 1 minute per side, using tongs to flip fish.
  7. Remove to paper toweled lined plate. When oil is drained, place fish on baking sheet, place under oven broiler for 2 minutes (use a timer!).
  8. While fish is under broiler, fry next batch and drain. Take fish out of oven, repeat frying for 30 seconds to 1 minute per side or until golden brown and very crisp. Remove to paper towel lined plate until oil is drained.
  9. Repeat with remaining batches.
  10. Serve immediately while still very hot.
It is best to prepare all parts of this recipe ahead of time and have all tools on hand and ready, so that you can work very fast once you begin frying and get the best results.


About Angie Alt

Angie Alt is a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. You can also find her on Instagram.


  • Amber says

    Angie, you are amazing! Sauerkraut juice…so creative! I can’t wait to try this one.

  • Sophie says

    This look fabulous! I am with you on the pub comfort food 😉 Yum!

    • Angie Alt says

      Thanks Sophie! We need to eat pub food together sometime!

  • Mary Ann says

    What purpose does the sauerkraut water serve outside of its beneficial properties?

    • Angie Alt says

      Hi Mary Ann! It serves as a little marinade/brine for the fish & gives it extra flavor. You can totally skip it & have tasty fish though. 😉

  • John says

    I tried it and i am not getting that crispy texture.
    Tapioca flour has a little watery taste.
    Do i need more oil to cook it with?
    Does tapioca work the same as regular flour?

    • Angie Alt says

      Tapioca flour is not quite the same as regular flour. I would make sure that you have enough oil in the pan, that it is a high enough temperature & that you don’t skip the double-frying step. You’ll also want to serve immediately & hot. Hope that helps!

  • Elyse says

    I am very excited to try this! What is the best way to get sauerkraut juice? My only thoughts would be from a sauerkraut can but would that provide enough for 2 cups? Thank you for posting this recipe! This is one of my favorite dishes. 🙂

    • Angie Alt says

      Hi Elyse-
      I just save my kraut juice. That’s it. Simple. 😉

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  • Laura says

    I’ve made these about a dozen times now and they are great! The only things I change are: 1) I use Otto’s cassava flour instead of tapioca starch, because it makes the batter less sticky during the pan cooking part, and 2) I marinate the cod cubes in about 1/4 cup of sauerkraut juice in a bag, which seems to be plenty and does add great flavor. Thanks for sharing this recipe!

  • Laura says

    Correction: I actually usually only make half a pound at a time, so for a full recipe it would be 1/2 cup sauerkraut juice.

  • Melanie says

    I made this tonight, and the whole family loved it. Thanks!

    • Angie Alt says

      Hooray! I love that Melanie! Thanks for letting me know!

  • Becky says

    I thought dill (dill weed?) was not allowed on AIP?

    • Mickey Trescott says

      Hi Becky, dill seed is not included but the leafy part, dill weed is fine. 🙂

  • Laurel Sears says

    Guys this recipe is UNBELIEVABLE!! So delicious and good comfort food. Your directions were perfect…followed them and the fish was crisp and delicious. Works well with fresh dill too. (Didn’t have any dried.) Thanks so much!!

    • Angie Alt says

      You are so welcome Laurel! Glad you loved it.

  • Jess says

    Thanks for sharing this recipe, I’m excited to try it! I’m new to AIP and just starting off — gluten free for one week and dairy/soy free for three days. Working up to it! I’m trying to learn all of the allowed/not allowed ingredients and have the very helpful starter guide but still always have questions.

    So tapioca and tapioca flour is allowed?

    Thank you for all that you do!

    • Angie Alt says

      Yes, Jess, it’s allowed. All of our recipes on Autoimmune Wellness (those created by Mickey & I, plus all of our contributors) strictly conform to the elimination phase of AIP. While we support everyone’s healing leading to eventual reintroductions, we know the elimination phase is more challenging & for that reason create recipes for the first portion of the protocol.

    • Mickey Trescott says

      Hi Jess – yes! Good luck.

      • Jess says

        Thanks for your replies and thank you for this recipe! I made it last night for my husband and 12-year-old step-son along with sweet potato fries. The meal was a big hit and not a scrap was left! Felt night to have something everyone could get excited about.

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