Fish Bites

Fish Bites

1 egg
3 tilapia filets
1/2 lemon, juiced
1 tbsp garlic powder
1/3 cup almond flour
handful fresh cilantro
1/4 yellow onion, diced
1/4 cup brown rice flour

grape seed oil*
Bill Bragg’s amino acids
1 tbsp Ian’s gluten free panko bread crumbs

1. slice the filets into quarters
2. insert the quarters along with the cilantro into the food processor
3. pulse until almost smooth
4. add lemon juice, egg, and garlic powder
5. empty out the mix into a large bowl
6. add the dry ingredients and the onions–these can be caramelized or tossed in raw
7. fold in delicately with your hands
8. roll into little balls (about 1 tbsp of mix each)–I used a melon baller
9. have a plate ready with a paper towel over it
10. drizzle some oil on your pan and heat to medium
11. cook a few at a time only so the pan is not cluttered–with more room they cook better
12. after about 3-4 minutes flip to the other side
13. at this time, spray a bit of your aminos on the already cooked side of the fish bites
14. place your bites on the plate you prepared
15. repeat steps 10-14 till you have no mix remaining
16. serve with a salad and a dollop of tartar sauce


* After trial and error, I found that this works best for these. If you don’t have some on hand readily available, it can easily be replaced with some coconut, olive, or safflower oil (my main staples).

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