Keto Fish Pakora
Indulge in crispy, golden-brown goodness with this Keto Fish Pakora recipe, a low-carb twist on the classic Indian appetizer. Made with tender fish fillets like tilapia or cod, these pakoras are coated in a flavorful batter of almond and coconut flour, infused with aromatic spices such as cumin, garam masala, and turmeric. The mixture is bound with egg and lemon juice for a perfectly textured batter that fries beautifully in avocado or coconut oil. Ready in just 35 minutes, these gluten-free pakoras are perfect for satisfying snack cravings while staying keto-friendly. Serve them piping hot with fresh cilantro garnish and a tangy mint chutney for an irresistible low-carb treat that’s sure to impress!
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Recipe Information
Ingredients
- 500 g fish fillets (such as tilapia or cod, skinless)
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 large egg
- 3 tablespoons water
- 1 tablespoon ginger garlic paste
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh cilantro, chopped
- 1 cup oil for frying, preferably avocado or coconut oil
Instructions
Cut the fish fillets into bite-sized pieces, about 2 inches each, and set aside.
In a mixing bowl, combine almond flour, coconut flour, salt, red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala.
In a separate bowl, beat the egg and add water, ginger garlic paste, and lemon juice. Mix well.
Add the wet ingredients to the dry ingredients and stir to form a thick batter. If the batter is too thick, add an additional tablespoon of water.
Add the fish pieces to the batter, ensuring each piece is evenly coated.
Heat the oil in a deep frying pan over medium-high heat. It should be hot enough that a small drop of batter sizzles and rises to the surface immediately.
Carefully place the battered fish pieces into the hot oil, being careful not to overcrowd the pan.
Fry the fish pakoras for 5-7 minutes, turning occasionally, until they are golden brown and cooked through.
Remove the pakoras with a slotted spoon and drain on paper towels to remove excess oil.
Garnish with chopped cilantro and serve hot with a side of mint chutney or your favorite keto-friendly dip.
Nutrition Facts
Calories |
3380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.8 g | 389% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 1611 mg | 70% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 5.9 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 20.6 mcg | 103% | |
| Calcium | 367 mg | 28% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2504 mg | 53% | |
*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.
