I have been playing with gluten free breading recipes for a while now. I’ve been trying to come up with one that is not just gluten free; but, one that isn’t so high in carbs like the rice flour alternatives. I also wanted one that was preservative free, and still tasted as authentic as possible. Hey, I want it all. Can you blame me for trying? Don't answer that.

This last test has been my most successful to date. While I was on the Auto Immune Protocol diet I couldn’t have eggs or legumes. Thus, I couldn’t try this combo. I still love my coconut oil and coconut flour baked chicken. It’s deeeeelicious. This recipe, however, binds together better and allows for a thick even coat. It also tastes more authentic to the fried breaded goodies that I grew up eating.

One of my favorite treats to make with my momma growing up were mozzarella sticks! They were soooo yumms! So, making this was a bit nostalgic in the sense that it brought me back to being in the kitchen with my mama as child on the weekends. We would make some fried yummies, aka mozzarella sticks. Okay full disclosure we fried some veggies, too. But, I was more into the mozzarella sticks obvi! Lol. It also brought me back to fish sticks and French fries another childhood favorite! I mean, what kid doesn’t like fish sticks and fries? Okay, I’m sure there are plenty that don’t. But, I was totes not one of them!

I can’t wait to hear what all of you think! I’m personally just selfishly super excited that I have finally have found a way to enjoy some delicious Paleo friendly fish and chips; like the rest of my gluten eating gluten free fish and chips-- the gluten free struggle is real y'all. Even if I have been flour free for almost 20 years now. You don’t forget those kind of treats. At least I don’t.

This french fried foodie is out for now. Catch ya on the next one.


2 Flat Square Dishes
Fryer and Oven
Paper Towels

2 Cod Fillets (4-6 ounces each)
1/3 cup Chick Pea Flour
1/8 cup Coconut Flour
2 eggs
½ tsp. Paprika
¼ tsp. Onion powder
¾ tsp. Granulated Garlic
½ tsp. Salt.
4 Clicks Ground Pepper (I used peppercorn peppers. I twisted it 4 times full rotation)


  1. Preheat fryer to 340 F and oven broiler to high.
  2. In a small bowl lightly whip together your two eggs. Transfer egg mixture to a small flat dish. Make sure it is big enough for your whole fish to fit in.
  3. In your other flat dish combine all your dry ingredients together thoroughly. Chick Pea Flour, Coconut Flour, Paprika, Onion, Granulated Garlic, Salt, and Pepper.
  4. Place your cod in the middle of a flat paper towel. Pat your fish down to get rid of any excess moisture.
  5. Roll your first piece around in the egg mixture to coat it. Transfer it to your dish of dry ingredients and roll it around until completely coated. Place in back in your egg mixture to repeat a second time. I like to double coat it make sure we have a nice crust that won’t break.
  6. Repeat with step 5 with your second cod fillet.
  7. This step is optional. I like to broil the fish for about 8 minutes before frying to set the crust in place. This is just a personal preference and not a must.
  8. Place your fillets in the fryer for about 8-10 minutes keep an eye on it. I like mine to have a nice golden brown coat. If you like it less light keep it for less time. More crunchy keep and dark keep it for longer. I use avocado oil to fry to keep the taste of what I am frying. Also, it has a third of the fat of other oils. You can use any oil you like, though.
  9. Voila. Gluten free, dairy free, low carb, fried cod. Enjoy away, mate!