Almond Crusted Plaice Fillets

This simple paleo fish recipe for lightly-fried plaice in almond flour will satisfy Paleo eaters who are craving seafood. It also works well with other varieties of fish like sole, flounder, tilapia, halibut, and swordfish. A half-and-half combination of tapioca and coconut flour can replace the almond flour if needed. Serve the fish with slices of fresh lemon.

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Almond Crusted Plaice Fillets

Servings 2

Total Time: 15 minutes

Cook Time: 15 minutes

Nutrition Information

calories 537

carbohydrate 9g

protein 54g

fat 34g


  • 1 pound(s) plaice fillet(s) (sole or flounder may also be substituted)
  • 1 cup(s) almond flour
  • 1/4 teaspoon(s) sea salt (optional)
  • 1/4 teaspoon(s) black pepper freshly ground
  • 1 large egg(s) beaten
  • 1 tablespoon(s) coconut oil


  1. Rinse plaice fillets and pat dry with a paper towel.
  2. Season almond flour with sea salt (optional) and freshly ground black pepper; stir to combine.
  3. Dip each fillet in egg and then in almond flour mixture. Coat each fillet completely.
  4. Meanwhile, heat a medium skillet over medium-high heat. Add coconut oil when pan is hot.
  5. Fry fillets in coconut oil for 2-3 minutes per side, or until fish flakes easily with a fork.

This recipe inspired in part or in whole from here


  1. YUM! Even my kiddos and non-fish-eating hubby liked it. Served it with fresh lemon. Super easy and super tasty. Thanks for another great recipe!

    1. Nikoo – You can do a mixture of tapioca flour and coconut flour (half and half but a little heavy on the tapioca flour). Or sweet potato flour would probably work, too.

  2. I had a problem with the fish soaking up all the coconut oil, so I had to keep adding coconut oil to the pan. But it was very tasty. Probably just my inexperience frying fish.

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