Curry Fried Fish

Occasionally, I’ll get urgent texts at about midday. An emergency has occurred and I must respond!

Choices by Shawn has their fish and chips this weekend! WE MUST GO!

For those just tuning in, Choices by Shawn is a local restaurant that has a dedicated gluten-free kitchen and a well-labelled menu that we find very easy to navigate towards friendly choices. Weekly, they have a special of the weekend. Every three months or so, that option is Stacy’s favorite, the gluten-free fish and chips.

I don’t know if you’ve noticed, but no one seems to sell fried fish that isn’t battered in flour and/or soaked in beer. We’ve tried before, but it didn’t turn out as well as whatever Shawn is doing.

We were out on Friday and Saturday, and planned to go out on Sunday. Only one problem, realized just a little too late: Shawn’s closes early on Sunday!

So the next day,  I opted to surprise Stacy with this. A nut-free, grain-free version of fish sticks!

Curry Fried Fish


2 lbs. white fish filets (we used swai, but others would definitely work)
4 egg yolks
1 C shredded coconut (this is the tiniest pieces of coconut this side of flour)
2 tsp yellow curry powder
1 tsp cumin
1 tsp salt
1/4 tsp pepper
zest of a lemon

coconut oil for frying


  1. ♥ Dry fish with a towel.
  2. ♥ Pour (or spoon) coconut oil into deep fryer, heat to 350 degrees. Watch the fill line! We have a small version so it doesn’t take much – you can also strain and save your used oil in the freezer for next time. Alternatively, preheat 3/4″ of oil in a cast iron skillet to 350 degrees over high heat.
  3. ♥ Scramble egg yolks in a bowl.
  4. ♥ Whisk together the coconut and spices until well combined in a separate bowl.
  5. ♥ Coat both sides of filets with egg, then coat with the coconut mixture.
  6. Deep fry fish about five minutes until fully cooked and golden brown, transfer to towel or napkin lined plate; if pan frying, flip after 4 minutes and cook four minutes more.
  7. Serve with sauce of choice – a garlic aioli or tartar sauce with homemade mayo is recommended!

Steps marked with a ♥ will be easy for kids to help with!

So why use coconut oil? Well, its better for frying than olive oil with a higher smoke point, and it goes with the curry coconut flavor we want here. The curry is a perfect choice for harmonizing the fish with the coconut. And the outside? Actually crispy!

For ages gone by, frying fish has been the way to introduce the Omega-3 rich fish to children and picky adults alike. Even if you say you don’t like fish, or coconut, or curry, I think you’ll find that this slightly sweet, crispy delight will be right up your alley!

The key to success for convincing any kid something’s great? Fun food accessories and a dip! We mixed up some homemade mayo with garlic, lemon and Bubbies dill relish for a tartar sauce – the kids ended up eating more fish than us!

And trust us, even kids will like this super healthful version. So, eat up, little dinosaur!



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