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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!
- 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)
- 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.
- Turn oven broiler to low, adjust oven rack close to element.
- 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.
- Using a heavy-bottomed pot or frying pan, bring shortening to approximately 350 degrees F.
- Dredge fish in liquid mixture. Repeat in dill mixture to coat. Shake off excess flour.
- Carefully place fish into oil, being sure not to crowd the pan. Fry 1 minute per side, using tongs to flip fish.
- 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!).
- 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.
- Repeat with remaining batches.
- Serve immediately while still very hot.
25 comments
Angie, you are amazing! Sauerkraut juice…so creative! I can’t wait to try this one.
Thanks Amber! I hope you love them!
This look fabulous! I am with you on the pub comfort food 😉 Yum!
Thanks Sophie! We need to eat pub food together sometime!
What purpose does the sauerkraut water serve outside of its beneficial properties?
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. 😉
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?
John-
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!
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. 🙂
Hi Elyse-
I just save my kraut juice. That’s it. Simple. 😉
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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!
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.
I made this tonight, and the whole family loved it. Thanks!
Hooray! I love that Melanie! Thanks for letting me know!
I thought dill (dill weed?) was not allowed on AIP?
Hi Becky, dill seed is not included but the leafy part, dill weed is fine. 🙂
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!!
You are so welcome Laurel! Glad you loved it.
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!
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.
Hi Jess – yes! Good luck.
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.