Keto Crispy Breaded Haddock
Get ready to dive into a guilt-free seafood delight with this Keto Crispy Breaded Haddock! Perfectly golden and irresistibly crunchy, this low-carb recipe swaps traditional breadcrumbs for a flavorful almond flour and Parmesan cheese coating, seasoned with garlic powder, paprika, and a hint of peppery spice. Quick to prepare and even faster to disappear from your plate, these haddock fillets are pan-fried to a crispy finish and gently baked to perfection. Using wholesome coconut or avocado oil ensures they’re as healthy as they are delicious, making this dish ideal for your keto or gluten-free lifestyle. Serve with a spritz of fresh lemon for a zesty twist, and enjoy a restaurant-quality meal from the comfort of your kitchen. Perfect for family dinners or impressing guests, this recipe pairs high-protein goodness with crave-worthy crunch!
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Recipe Information
Ingredients
- 4 pieces (about 6 ounces each) Haddock fillets
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.25 cup Coconut oil or avocado oil
- 4 wedge (optional for serving) Lemon wedges
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine almond flour, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well to combine.
In another shallow bowl, beat the eggs until they are thoroughly mixed.
Pat the haddock fillets dry with paper towels to remove any excess moisture.
Dip each haddock fillet into the beaten eggs, allowing any excess to drip off, and then press into the almond flour-Parmesan mixture, ensuring each fillet is well-coated on both sides. Repeat for all fillets.
Heat the coconut oil or avocado oil in a large skillet over medium heat. Once the oil is hot, add the breaded haddock fillets in batches, if necessary, to avoid overcrowding.
Cook each fillet for about 3-4 minutes on each side, or until they are golden brown and crispy. The internal temperature should reach 145°F (63°C).
Transfer the cooked fillets to the prepared baking sheet and bake in the preheated oven for an additional 5-7 minutes to ensure they are cooked through.
Serve the crispy breaded haddock hot with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 2083 mg | 91% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 4.7 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 736 mg | 57% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
