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Lemon coconut AIP crumbed fish

Gluten free • Dairy free • Egg free • Nut free

Fish is so good for you, it is a staple in my meals and when I started the Autoimmune protocol (AIP) diet I missed not having a simple crumb to coat my fish to make it crunchy. This recipe is simple, flavoursome and will give your fish that extra crunch!

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Key Ingredients

• cassava flour - a low carbohydrate flour

• coconut thread - or desiccated coconut works equally well

• lemon - rind should be fine grated

• coriander - dried or fresh and finely chopped

To give your fish that crunchy texture make sure you coat it quite thick, have enough olive oil in your pan, and don't move the fish once it is in otherwise you may lose the coating.

AIP lemon coconut crumbed fish

Cook Time : 20 - 25 minutes

Servings : 2


• 4 medium fillets of white fish • 1 cup cassava flour

• 3 tbsp coconut thread

• 2 tbsp lemon rind, fine

• 1 tsp salt

• 2 tsp coriander

• Olive oil


  1. Heat a deep non-stick frying pan at medium heat with olive oil (enough to coat the base of the pan plus a little more)

  2. In a large bowl mix together flour, coconut, lemon rind, salt and dried coriander.

  3. Wash and pat fish dry. Place fish fillets in the mixture (one at a time is best) and coat thick but evenly on each side.

  4. Once the pan is hot, place the fish carefully. Let them sit and cook without turning so the crumb becomes crunchy and golden, the fish will be about 2/3 cooked through. Then carefully turn and cook the other side for less time.

  5. Serve immediately on a fresh baby spinach salad with Turmeric Roasted Cauliflower and a squeeze of fresh lemon.



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