Crispy Keto Fried Fish
User Reviews
5
-
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
Description
This recipe uses cod fillets dipped in a spiced egg mixture containing salt, pepper, garlic powder, and dried thyme. Instead of dredging, the fish is sprinkled with superfine almond flour pressed gently to adhere, which prevents sogginess. The fillets are cooked in a nonstick pan with avocado oil heated to medium-high temperature, frying until the bottom crust turns golden and crispy, then flipped and finished over medium heat.
The result is a crispy exterior with a moist, flaky white fish interior. The spices add mild herbal and savory notes, complementing the natural fish flavor. The cooking method avoids breading and frying in large amounts of oil, making it keto-friendly.
Serving should be immediate to preserve crispness. The recipe notes suggest any firm white fish can be used. Cod fillets cooked through will be opaque and flake easily with a fork. Leftovers, if any, can be refrigerated up to three days and reheated uncovered in the oven but are not recommended for freezing.
Ingredients
- 1 egg large
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon thyme dried
- 4 ounce cod ½-inch thick (not thicker, fillets
- 1 cup almond flour superfine
- avocado oil
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
- Cod is preferred, but any firm white-fleshed fish works well for this recipe.
- Estimate that each fillet absorbs about one tablespoon of avocado oil during frying.
- A nonstick skillet is recommended to prevent coating from sticking and tearing.
- Cook fish until it reaches an internal temperature of 145°F with opaque flesh that flakes easily.
- Leftovers keep for up to 3 days in the fridge; reheat uncovered in a 350°F oven.
- Freezing leftovers is not recommended as it compromises texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1fillet | |
| Calories | 447kcal | 22% |
| Carbohydrates | 6g | 2% |
| Protein | 38g | 76% |
| Fat | 30g | 46% |
| Saturated Fat | 2g | 10% |
| Sodium | 428mg | 18% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
