Keto Fried Seafood Platter
Dive into a crispy, golden delight with this Keto Fried Seafood Platter—a low-carb twist on a classic favorite that's perfect for seafood lovers! Featuring a medley of tender calamari rings, succulent shrimp, and flaky white fish, this dish boasts a gluten-free coating made from almond flour and Parmesan cheese, seasoned with smoky paprika, garlic, and onion powder. Fried to perfection in coconut or avocado oil, each bite delivers a satisfying crunch without compromising your keto lifestyle. Quick to prepare and irresistibly flavorful, this seafood platter is garnished with fresh parsley and served with zesty lemon wedges for a restaurant-quality experience right at home. Ideal for weeknight dinners or special occasions, it's a wholesome and indulgent treat everyone will love!
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Recipe Information
Ingredients
- 250 grams Calamari rings
- 250 grams Large shrimp, peeled and deveined
- 250 grams White fish fillets (e.g., cod or tilapia), cut into bite-sized pieces
- 150 grams Almond flour
- 50 grams Parmesan cheese, grated
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs, beaten
- 500 milliliters Coconut oil or avocado oil, for frying
- 4 pieces Lemon wedges, for serving
- 2 tablespoons Fresh parsley, chopped, for garnish
Instructions
Start by patting the calamari rings, shrimp, and white fish pieces dry with paper towels to remove excess moisture.
In a shallow bowl, combine almond flour, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
In another bowl, beat the eggs thoroughly. This will serve as the egg wash for coating.
Fill a deep skillet or frying pan with coconut oil or avocado oil to a depth of about 1 inch. Heat the oil over medium heat until it reaches 350°F (175°C).
Dip each piece of seafood (calamari, shrimp, and fish) first into the beaten eggs, ensuring it is well-coated, and then dredge it in the almond flour mixture, pressing lightly to ensure the coating adheres.
Once the oil is hot, carefully place the coated seafood into the skillet in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side or until golden brown and crispy.
Remove the cooked seafood with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
Repeat the process until all seafood is cooked, adjusting the heat as necessary to maintain the oil temperature.
Garnish the fried seafood with fresh parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
6488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 625.8 g | 802% | |
| Saturated Fat | 452.7 g | 2264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1348 mg | 449% | |
| Sodium | 3612 mg | 157% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 8.7 g | ||
| Protein | 216.0 g | 432% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 1293 mg | 99% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2435 mg | 52% | |
*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.
