Low Carb Fish Pakora
Dive into the irresistible world of "Low Carb Fish Pakora," a healthier twist on the popular Indian appetizer that's perfect for keto and low-carb diets. This recipe features tender white fish fillets, like cod or tilapia, enveloped in a flavorful batter made from coconut and almond flours, infused with aromatic spices like turmeric, cumin, and coriander. A pop of tangy lemon juice and a hint of heat from red chili powder elevate the taste profile. Fried to golden perfection, these pakoras boast a crisp exterior while remaining delightfully juicy inside. Quick and easy to prepare in under 40 minutes, they're wonderful for a guilt-free indulgence served with your favorite low-carb dipping sauce. Whether you're entertaining guests or treating yourself, these protein-packed, gluten-free fish pakoras are sure to impress!
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Recipe Information
Ingredients
- 500 g White fish fillets (such as cod or tilapia)
- 50 g Coconut flour
- 50 g Almond flour
- 2 large Eggs
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tsp Red chili powder
- 0.5 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Salt
- 2 tbsp Lemon juice
- 2 tbsp Cilantro
- 100 ml Water
- 500 ml Vegetable oil (for frying)
Instructions
Cut the white fish fillets into bite-sized pieces (around 2 inches wide) and set aside.
In a mixing bowl, combine the coconut flour, almond flour, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, and salt.
Add lemon juice to the mixture and stir well to ensure the spices are evenly distributed.
Crack the eggs into the mixture and whisk together until smooth.
Gradually add water, a little at a time, to the mixture, stirring until you achieve a thick batter consistency.
Add the fish pieces to the batter, ensuring each piece is well-coated.
Heat the vegetable oil in a deep frying pan or wok over medium-high heat until shimmering (approximately 180°C or 350°F).
Carefully add a few pieces of fish to the hot oil, ensuring not to overcrowd the pan.
Fry the fish for 3-4 minutes on each side or until they are golden brown and the fish is cooked through.
Remove the cooked fish pakoras from the oil and drain them on a paper towel-lined plate to remove excess oil.
Repeat the frying process with the remaining fish pieces.
Garnish the pakoras with chopped cilantro and serve immediately with your favorite low-carb dipping sauce.
Nutrition Facts
Calories |
5558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 550.2 g | 705% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 3786 mg | 165% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 7.2 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 27.1 mcg | 135% | |
| Calcium | 368 mg | 28% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2445 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.
