Coconut Fish Schnitzel

The original Austrian Schnitzel is made with pork. The kosher version of Schnitzel is made with chicken breasts. In both versions the meat is coated with wheat flour, eggs, and breadcrumbs. I decided to create a gluten, grain, and starch free version of Schnitzels. I chose to use white fish in this recipe, but you can also use pork or chicken - just make sure that you use thin slices of meat. If you keep kosher, add this to your Passover cooking repertoire.

Servings: 2
Preparation time: 15 minutes
Cooking time: 4-6 minutes


1 lb/ ½ kg white fish: a small whole fish like sole, or fillet of big fish like halibut.
3 eggs
2 cups shredded coconut
½ cup coconut flour
2/3 cup cooking oil
Salt and pepper


Start by warming cooking oil in a frying pan on a medium heat.

Wash and pat dry fish. Place in two separate plates coconut flour and coconut flakes. Mix eggs with salt and pepper in a bowl.

Dip fish in eggs

Then cover it with coconut flour

Dip it again in the eggs

And cover it with coconut flakes.

When the oil is warm (throw some coconut flakes into the pan – if the oil sizzles it’s warm) place fish in the pan. 

Fry for 2 to 3 minutes on each side.


Bonus Recipe

Use the leftover eggs and coconut flour and flakes to make coconut patties. Just mix together all the breading leftover ingredients. Add 2 egg to hold the mixture together. Add salt, pepper, and other spices that you like. I added 1 tbsp of za’atar. Create round and flat small patties and fry them in the oil you used for the Schnitzel. Fry them 2-3 minutes on each side.