Battered fish is tasty, but is often high in fat & carbohydrates, and contains gluten. This recipe is a great substitute, for those looking for a healthier version of battered fish. The light sesame oil has a high smoke point, so is safe for frying, and by using ground flax seeds as your batter, you will benefit from the high fibre content of flax seeds. Also, as a last cooking tip, it’s important to dry off the fish a little or the ground flax seeds will cake/clump onto the fish rather than coat it evenly. But even if your flax ends up being clumped on, it still ends up tasting good!
We like to serve this fish over Moroccan Quinoa, for a complete and satisfying meal.
- 2-3 fillets frozen white fish, thawed & drained (basa, haddock)
- 1/4 cup ground flax seeds (or more)
- 2 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne
- 1 tsp salt
- 4-6 Tbsp light sesame oil, olive oil or coconut oil (our favourite!)
- Fully thaw fish and remove excess moisture by patting fish dry with dish towel or paper towel. Cut fish into 3″x3″ chunks.
- In a large bowl, combine ground flax, seasonings. Mix together well.
- Add 6-8 chunks of fish to the bowl with flax & seasonings. Mix together to coat fish well.
- Pre-heat a non-stick skillet or frying pan on medium heat with 2 Tbsp sesame oil.
- Add coated fish to frying pan and fry on one side for about 3-5 mins. Turn fish to cook the other side for another 3 mins, or until flax seeds are dark brown. Remove from frying pan and place on a large plate*.
- Add another 6-8 chunks fish to flax mixture and coat fish well. If you need more ground flax, add it at this point and any more seasonings, as you like.
- Add another 1-2 Tbsp sesame oil to the pan, as needed. Repeat the above steps for frying the chunks of fish until you have no more fish left to fry.
* If you would like to remove excess oil, put a sheet or two of paper towel on a large plate. When removing fried fish from the frying pan, place fish on paper towel to soak up any excess oil.