Keto Crispy Fish Tempura
Delight in the irresistible crunch of Keto Crispy Fish Tempura, a low-carb twist on a classic favorite. Made with tender white fish fillets dipped in a gluten-free batter of almond and coconut flour, this recipe achieves a delectable crispiness thanks to bubbly sparkling water and perfectly heated avocado oil. Seasoned with a hint of baking powder, salt, and pepper, each bite delivers rich flavor without breaking your keto goals. Quick to prepare and perfect for sharing, this crave-worthy dish is ready in just 35 minutes, making it an ideal option for weeknight dinners or casual gatherings. Serve hot with fresh lemon wedges for a tangy burst that complements the golden, crunchy fish beautifully. Whether you’re following a keto lifestyle or simply seeking a healthier way to enjoy tempura, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces white fish fillets
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 large egg
- 1 cup sparkling water
- 2 cups avocado oil
- 4 pieces lemon wedges
Instructions
Pat the white fish fillets dry with paper towels and cut them into smaller, bite-sized pieces if desired. Set aside.
In a medium mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and ground black pepper.
In another bowl, beat the egg until frothy and then add it to the dry ingredients.
Gradually pour the sparkling water into the mixture, stirring continuously, until you achieve a smooth batter. It should be thick enough to coat the back of a spoon.
Heat the avocado oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (175°C).
Dip the fish pieces into the batter, ensuring they are fully coated, and gently place them into the hot oil.
Fry the fish in batches to avoid overcrowding the pan. Cook each batch for about 3-4 minutes or until they turn golden and crispy. Flip the fish midway if necessary to ensure even cooking.
Once cooked, remove the fish pieces from the oil using a slotted spoon and drain them on a paper towel-lined plate to remove excess oil.
Serve the Keto Crispy Fish Tempura hot with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
5014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 498.3 g | 639% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 2025 mg | 88% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 6.7 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 336 mg | 26% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1500 mg | 32% | |
*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.
