Low Carb Crispy Breaded Fish
Indulge in the perfect guilt-free seafood dinner with this Low Carb Crispy Breaded Fish recipe! Featuring tender white fish fillets coated in a flavorful blend of almond flour, Parmesan cheese, garlic, paprika, and fresh parsley, this recipe keeps it light and healthy without sacrificing crunch or taste. The egg and cream batter ensures the low-carb breading sticks perfectly, while a quick pan-fry in olive or coconut oil creates a delightfully golden crust. Ready in just 30 minutes, it’s an easy, gluten-free, and keto-friendly option that’s as satisfying as it is nutritious. Serve it with a squeeze of fresh lemon for a bright, zesty finish that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 pieces fresh white fish fillets (such as cod or haddock)
- 1 cup almond flour
- 0.5 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 large egg
- 2 tablespoons heavy cream
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons olive oil or coconut oil
- for serving lemon wedges
Instructions
Rinse and pat dry the white fish fillets with paper towels. Season both sides with salt and black pepper.
In a shallow dish, combine almond flour, Parmesan cheese, chopped parsley, garlic powder, and paprika. Mix well to ensure even distribution of the spices.
In another shallow dish, whisk together the egg and heavy cream until fully combined.
Dip each fish fillet into the egg mixture, ensuring it is fully coated. Allow any excess to drip off.
Transfer the fish fillet to the almond flour mixture. Coat each side thoroughly, pressing down gently to ensure the mixture adheres to the fish.
Heat the olive oil or coconut oil in a large non-stick skillet over medium-high heat.
Once the oil is hot, carefully add the breaded fish fillets to the pan. Cook each side for about 4-5 minutes, or until the coating is golden brown and the fish flakes easily with a fork.
If necessary, work in batches to avoid overcrowding the pan, adding more oil as needed.
Transfer the cooked fish to a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 2233 mg | 97% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 4.2 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 773 mg | 59% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1516 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.
