Popcorn Sea Bass

Anita Appetizer, Dairy Free, Entrée, Fish, Gluten Free, Kids Eat Here, Sugar Free, What's Cooking Leave a Comment

A visit to the Farmer’s Market on the weekend is somewhat of a habit I developed back when I lived in Santa Monica.  I mean who can resist an organic market packed with delightful California fruits and veggies steps from the ocean?!.  These days, however, I venture to our year-round market in Raleigh and it is just as exciting.

On the way back, I asked the kids what they wanted for lunch and they unanimously replied: “Popcorn fish”.  Great I thought, these are super easy and fast, coupled with a salad and fruits will keep their little tummies happy.

Popcorn Sea Bass


1/4 cup brown rice flour
3 tbsp unsweetened shredded coconut
3 tbsp sweet rice flour
1 tbsp golden flax meal
1 tbsp apple fiber (if not available replace with 1/2 tsp agave)
3/4 tsp baking powder
1/2 tsp sea salt
1 tsp dried oregano
1 tsp dried thyme
1/4 tsp ginger powder
1/8 tsp garlic powder
Pepper to taste
2/3 to 1/2 cup filtered water

Place all ingredients in a bowl with the exception of the coconut. Whisk 2/3 cup of water until blended, add the rest if needed to yield a thick batter. Add coconut just before usage otherwise it absorbs all the moisture and makes the batter too thick. If that happens, just add a little more water. By preventing the coconut shreds from absorbing so much water, they will crisp up and offer more crunch.

To prepare the sea bass.  Cut a 1/2 lb filet into bite size pieces, sprinkle with salt and pepper, then drop in the batter.  Heat about a 1/2 inch of grape seed oil in a pan on medium heat. When oil is ready, carefully place the pieces in the oil using chopsticks or your fingers.  Fry briefly on one side, then turn. Remove to a paper towel lined plate.
Serve with tartar sauce or any of your favorite sauces.
This batter works well with chicken as well as asparagus and zucchini.

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