Crispy, delicious low carb and keto fried fish are coated with almond flour and fried in avocado oil. No unnecessary carbs, gluten, or trans fats!
I make these low carb and keto 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. 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.
Keto fried fish that taste like the real thing
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.
Almond flour and avocado oil – healthier choices
But I use almond flour to coat the fish. A low-carb and much better choice than wheat flour. And I don’t deep fry them. I find that half an inch of healthy avocado 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 when making this keto 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.
What to serve with keto fried fish?
Anything! It’s such a versatile main dish. But if you’d like to recreate the experience of eating fish and chips (but keep it healthier), try serving it with baked jicama fries or with baked zucchini fries.
So here you go – a recipe (plus a video) for delicious, crispy, low carb and keto fried fish that will fool anyone into thinking they are eating deep-fried, flour battered fried fish!
Low Carb 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.