Paleo Coconut Tempura Fish and Pineapple Salsa

Tonight was a pull from the freezer kind of night. Luckily I had some wild caught cod filets, just waiting to be used. I asked hubby if he wanted to try and do a fish fry, and he jumped on the opportunity. We used to do these all of the time before we went paleo. So I came up with a recipe for a paleo deep fried fish with a fantastic easy to make salsa.






Paleo Coconut Tempura Fish

2-3 lbs of fish (a white fish is best, we used cod), cut into large cubes
Coconut oil (about 30-50 oz, it takes quite a bit)
2 eggs
1 cup coconut flour
1-1.5 cups ice water

Begin by heating oil in large pan. Monitor the temp and try to keep it hovering between 325 and 375. In large bowl, beat eggs well. Add coconut flour and enough water to make the batter the consistency of pancake batter. Dip the fish cubes into the batter to coat and drop into the oil. Allow to cook until golden brown and remove using a slotted spoon. Serve with salsa as a dipping sauce.

Pineapple Salsa

1 cup salsa (Green Mountain Gringo is my favorite)
1/3 cup crushed pineapple (I had a can of pure organic crushed pineapple)

Put both ingredients in a bowl and mix to combine.