Delightfully crispy, these delicious low carb fried fish are coated with almond flour and fried in avocado oil. No carbs, no gluten, no trans fats!
I make these low carb fried fish for my daughter, who refuses to touch fish, unless it’s fish ‘n chips.
I don’t blame her. Fish is definitely an acquired taste, and I didn’t really enjoy fish (except for fish ‘n chips, of course) until my thirties.
But I like serving fish and seafood, and making her a separate dish (or having her make something herself which is always a sandwich) is getting old.
So as a happy compromise, once a week I make low carb fried fish. It’s a compromise only in the sense that it’s more work than baked fish. It’s not at all a compromise in terms of taste – these low carb fried fish are amazing. In fact, the first time I served them, my daughter was sure I had used a flour-based batter.
But I use almond flour to coat the fish. I don’t deep fry them – I find that half an inch of oil in the skillet and frying on both sides is perfect, so I don’t bother with deep frying.
It’s better to use a nonstick skillet for this low carb fried fish recipe. I do often use stainless steel, but then there’s more of a risk of the coating sticking to the skillet, even with a good amount of oil.
So here you go – a recipe (plus a video) for delicious, crispy, low carb fried fish that will fool anyone into thinking they are eating deep fried, flour battered fried fish!
- 1 large egg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 4 (6 oz) thin fillets of a firm, white fish such as sole or cod
- 1 cup almond flour
- Avocado oil
- In a shallow bowl, whisk the egg with the 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, 1/4 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, because when dredging, the almond flour that remains in the bowl becomes soggy and sticky and pretty much useless.
- Pour avocado oil into a large nonstick frying pan, enough to reach about 1/2 inch high. Heat over medium-high heat until hot, 3-5 minutes.
- Carefully place the fillets in the pan (work in batches if necessary). Cook until bottom is golden brown and crisp, 3-4 minutes.
- Flip the fish. Lower heat to medium. Cook until crisp and cooked through, 3-4 more minutes.
In the nutrition info, I estimated that each fish fillet absorbs about 1 tablespoon oil.