Keto Crispy Fried Fish Sticks
Dive into guilt-free indulgence with these Keto Crispy Fried Fish Sticks—a low-carb twist on a beloved classic that delivers irresistible crunch and flavor! Made with tender cod fillets coated in a savory blend of almond flour, Parmesan cheese, and spices like paprika and garlic powder, these fish sticks are perfectly seasoned and crispy golden-brown. The egg and heavy cream mixture ensures the coating sticks beautifully, while frying in heart-healthy olive or avocado oil locks in that crunch. Ready in just 30 minutes, these fish sticks make a quick and satisfying meal for keto enthusiasts and anyone craving comfort food with a lighter twist. Serve piping hot with fresh lemon wedges for a zesty finish—ideal for weeknight dinners, family gatherings, or even as a delectable appetizer. Perfect keywords: keto fish sticks, low-carb fried fish recipe, crispy cod pieces, almond flour breading, quick keto dinner recipes.
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Recipe Information
Ingredients
- 1 pound cod fillets
- 1 cup almond flour
- 0.5 cup parmesan cheese, grated
- 2 large egg
- 2 tablespoons heavy cream
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup olive oil or avocado oil
- 1 whole lemon wedges
Instructions
Cut the cod fillets into 1-inch-wide strips, ensuring they are evenly sized for consistent cooking.
In a shallow dish, mix almond flour, grated Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper.
In another shallow bowl, whisk together the eggs and heavy cream until well combined.
Dip each fish strip into the egg mixture, allowing any excess to drip off, and then coat evenly with the almond flour mixture. Press gently to ensure the coating adheres well.
Place the coated fish strips on a plate and let them sit for a few minutes to set the coating.
Heat olive oil or avocado oil in a large skillet over medium-high heat until it reaches 350°F. Test by adding a small piece of the coating to ensure it sizzles.
Fry the fish sticks in batches, avoiding overcrowding to maintain oil temperature, for about 3-4 minutes per side, or until golden brown and crispy.
Once done, transfer the fish sticks to a wire rack or a plate lined with paper towels to drain excess oil.
Serve the crispy fish sticks hot with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 6.6 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 816 mg | 63% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2226 mg | 47% | |
*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.
