Low Carb Classic Deep Fried Fish
Dive into crispy perfection with our Low Carb Classic Deep Fried Fish recipe—a keto-friendly twist on a coastal classic! Featuring tender white fish fillets coated in a flavorful blend of almond flour, crushed pork rinds, and Parmesan cheese, this recipe delivers a crunchy golden crust without the carbs. Enhanced with aromatic spices like garlic and paprika, and fried to perfection in hot oil, each bite is satisfying and guilt-free. Quick to prepare and perfect for a hearty dinner, serve this delicious dish alongside fresh leafy greens or steamed veggies for a complete low-carb meal. Whether you’re following keto or simply love deep-fried delights, this recipe is a must-try for your next seafood craving.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (cod, haddock, or tilapia)
- 1 cup Almond flour
- 1 cup Crushed pork rinds
- 0.5 cup Parmesan cheese (grated)
- 2 large Eggs
- 0.25 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Oil for frying (vegetable or canola oil)
Instructions
In a large mixing bowl, combine almond flour, crushed pork rinds, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to ensure even distribution of seasonings.
In a separate bowl, whisk together the eggs and heavy cream until smooth and combined.
Pat the fish fillets dry with paper towels to remove excess moisture. This will help the coating adhere better.
Dip each fish fillet into the egg and cream mixture, ensuring it is completely coated, then allow any excess to drip off.
Transfer the fish to the almond flour mixture, pressing gently to ensure the coating adheres well. Flip the fish to coat both sides thoroughly.
In a large, deep pot or deep fryer, heat the oil to 350°F (175°C). It's important the oil reaches this temperature for optimal frying and crispy coating.
Carefully place each coated fish fillet into the hot oil, frying in batches if necessary to avoid overcrowding the pot.
Fry the fish for about 4-5 minutes on each side, or until the coating is golden brown and the fish is cooked through.
Using a slotted spoon or tongs, remove the fish from the oil and transfer it to a paper towel-lined plate to drain excess oil.
Serve the fish hot, accompanied by your choice of low-carb sides such as a fresh salad or steamed vegetables.
Nutrition Facts
Calories |
10532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1101.9 g | 1413% | |
| Saturated Fat | 122.5 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 6576 mg | 286% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 4.0 g | ||
| Protein | 231.4 g | 463% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 1713 mg | 132% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1546 mg | 33% | |
*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.
