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    Home » Seafood Recipes » Keto Fried Fish

    Keto Fried Fish

    Last updated: Apr 26, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Keto fried fish is coated in almond flour, then cooked in avocado oil until hot and crispy.

    Ready in just 30 minutes, this easy recipe is amazingly close to the real thing!

    Two pieces of keto fried fish served on a white plate with lemon and parsley.

    I developed this recipe for my daughter, who refuses to touch fish unless it's fish and chips. But I like serving fish and seafood to my family, and making her a separate dish (or having her make something herself which is always a sandwich) isn't the best option.

    So as a happy compromise, once a week I make either sole meunière or keto-fried fish. I serve them with jicama fries and everyone's happy! 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 flavor.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • Egg: I use large eggs in most of my recipes, this one included.
    • To season: Kosher salt, black pepper, garlic powder, and dried thyme.
    • Fish: I use thin (½-inch-thick) fillets of firm, white fish such as cod.
    • Almond flour: I use blanched finely ground almond flour in this recipe. A coarse almond meal might work too, but I haven't tried that.
    • Avocado oil: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.

    Instructions

    Making keto-fried fish is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • In a shallow bowl, whisk the egg with the seasonings.
    • Dip each fish fillet into the egg mixture. Place it on a cutting board, and sprinkle both sides with almond flour. Press with your hands to help the coating adhere.
    • Pour avocado oil into a large nonstick frying pan, enough to reach about ½ inch high. Heat over medium-high heat.
    • Carefully place the fish fillets in the pan (work in batches if necessary). Cook until the bottom is golden brown and crisp, 3-4 minutes.
    • Flip the fish. Lower the heat to medium and keep cooking until crisp and cooked through, 3-4 more minutes.
    A six-photo collage showing the steps for making keto fried fish.

    Expert tip

    It's best to use a nonstick skillet when making this 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 generous amount of oil.

    Frequently asked questions

    Should I deep-fry the fish?

    There's no need to deep-fry the fish. I find that using half an inch of oil in the skillet and frying the fish on both sides works perfectly.

    Can I bake the fish instead of frying it?

    Yes. You can arrange the coated fish pieces on a greased parchment-lined baking sheet (use high-temperature parchment), liberally spray them with oil, and bake until crispy on the outside and cooked through on the inside.

    In my oven, this takes about 10 minutes per side in a 400°F oven.

    How do I know when fish is fully cooked?

    According to the USDA, fish should be cooked to an internal temperature of 145°F. When done, its inside should be opaque and you should be able to easily flake the meat with a fork.

    Variations

    There are two main ways to vary this recipe. You can use different fats to cook the fish, and you can use different seasonings.

    In terms of fats, I really like using ghee as an alternative to avocado oil. It's very flavorful and it has a high smoke point.

    In terms of seasonings, you could try using dried oregano instead of dried thyme. You can also add a pinch of onion powder and/or paprika.

    Serving suggestions

    It's almost always a good idea to serve white fish with lemon slices on the side.

    When it comes to sides, anything goes with keto-fried fish! It's such a versatile main dish. But if you'd like to recreate the experience of eating fish and chips, try serving it with jicama fries or with baked zucchini fries.

    It's also good with a salad. I like to serve it with cucumber tomato salad, arugula salad, or broccoli salad.

    Storing leftovers

    You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them gently, in the microwave, covered, on 50% power.

    The coating will lose some of its crispness, though. So if that's an issue, you might want to reheat them in a 250°F oven.

    Two pieces of keto fried fish served with lemon slices.

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    👩🏻‍🍳 I typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Keto fried fish served with lemon slices and parsley.
    4.97 from 497 votes
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    Crispy Keto Fried Fish

    Crispy keto fried fish is coated in almond flour and cooked in avocado oil.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 4 servings
    Calories: 447kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 large egg
    • 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon dried thyme
    • 4 (6 oz) ½-inch-thick fillets of a firm, white fish such as cod
    • 1 cup blanched finely ground almond flour
    • 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, 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 ½ 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 their bottom is golden brown and crisp, 3-4 minutes.
    • Flip the fish. Lower the heat to medium. Cook until crisp and cooked through, 3-4 more minutes. Serve immediately.

    Video

    Notes

    In the nutrition info, I estimated that each fish fillet absorbs about 1 tablespoon of oil.
    It's best to use a nonstick skillet when making this 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 generous amount of oil.
    According to the USDA, fish should be cooked to an internal temperature of 145°F. When done, its inside should be opaque and you should be able to easily flake the meat with a fork.

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    Nutrition per Serving

    Serving: 1fillet | Calories: 447kcal | Carbohydrates: 6g | Protein: 38g | Fat: 30g | Saturated Fat: 2g | Sodium: 428mg | Fiber: 3g
    SubscribeI typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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