Cook Time
5 mins
Total Time
5 mins

When we go out to eat the first question my kids ask is "Do they have fish and chips on the menu?"  Naturally, I had to come up with a recipe that would satisfy not only their hungry bellies but also be good for their little bodies and taste buds. 

This is a very simple recipe. Nothing fancy, nothing time consuming, nothing labor intensive. 

Any meaty, fatty fish fillet will do, as long as it comes from wild fish.  But we really like wild corvina fish (I find it in the frozen section at costco) so I am using it here. 

You do not have to use a non-stick pan but do heat the pan and ghee (olive oil/ tallow) before adding  the fish to the pan and do not move it until it's naturally released from the frying pan. Do pat dry the fish before covering it with flour, especially if it was frozen and thawed.  

Course: Main Course
Cuisine: American, Mediterranean
Servings: 4 servings
Calories: 325 kcal
  • 2 lbs corvina wild
  • 1 cup cassava flour
  • salt to taste
  • pepper to taste
  • 1 tsp garlic powder
  1. Heat the pan over medium high heat and add ghee, swirl it around to cover the pan surface.  

  2. In a medium bowl, mix cassava flour, salt, pepper and garlic powder.

  3. Pat dry fish with paper or kitchen towel on both sides.

  4. Cover fish in flour mixture on both sides, shake well to remove excess (an important step to get crispier surface).

  5. Add fish to the pan and cook on both sides until golden brown and crisp.  If it sticks, don't try moving it. Fish will release from the pan when golden and ready. 

  6. Serve right away with lemon wedges and salad or mashed potatoes. Enjoy!

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