Crispy Keto Fried Fish

Name: Crispy Keto Fried Fish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large egg; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon dried thyme; 4 ounce cod fillets; 1 cup superfine almond flour; avocado oil

User Reviews

5.0

81 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
447 kcal
Course
Main Course
Cuisine
American

Crispy Keto Fried Fish

Winston Campbell

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This delicious keto fried fish is coated in almond flour and cooked in avocado oil until hot and crispy.

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Ingredients

Servings

1 large egg
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme
4 ounce cod fillets ½-inch thick (not thicker)
1 cup superfine almond flour
avocado oil

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Instructions

In a shallow bowl, whisk the egg with salt, pepper, garlic powder, and dried thyme.
Dip each fish fillet into the egg mixture. Place it on a cutting board and sprinkle both sides with the almond flour, ¼ cup per fillet, pressing with your hands to help the coating adhere. I find that this method works better than dredging the fish in the almond flour. When dredging, the almond flour that remains in the bowl becomes soggy, sticky, and pretty much useless.
Pour avocado oil into a large nonstick frying pan, enough to reach about ½ inch high. Heat over medium-high heat until hot, 3-5 minutes.
Carefully place the fish fillets in the pan (work in batches if necessary). Cook until their bottom is golden brown and crisp, 3-4 minutes.
Flip the fish. Lower the heat to medium. Cook until crisp and cooked through, about 3-4 more minutes.
Serve immediately.

Notes

I typically use cod, but any firm, white-fleshed fish will work in this recipe.
In the nutrition info, I estimated that each fish fillet absorbs about one tablespoon of oil.
It's best to use a nonstick skillet. I often use stainless steel, but then there's more of a risk of the coating sticking to the skillet, even with a generous amount of oil.
According to the USDA, fish should be cooked to an internal temperature of 145°F. When done, the inside should be opaque, and you should be able to easily flake the meat with a fork.
You can keep the leftovers in an airtight container in the fridge for up to 3 days. Reheat them uncovered in a 350°F oven. I don't recommend freezing the leftovers.