Low Carb Salmon Tempura
Elevate your meal with this delectable Low Carb Salmon Tempura, a health-conscious twist on the beloved Japanese classic! This recipe features tender, bite-sized salmon fillets coated in a light, golden batter made with almond flour and coconut flour, making it naturally low in carbs and gluten-free. The secret to its crispy perfection lies in the blend of frothy egg whites and effervescent sparkling water, which give the batter a delicate but satisfying crunch. Deep-fried to a beautiful golden brown and served with a squeeze of fresh lemon juice, this dish is not only flavorful but also keto-friendly, making it perfect for those seeking a guilt-free indulgence. Ready in under 40 minutes, it’s a crowd-pleaser that works beautifully as an appetizer, main dish, or party snack! Whether you're following a low-carb diet or just looking to try something new, this salmon tempura is sure to impress your taste buds.
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Recipe Information
Ingredients
- 450 grams Salmon fillet
- 120 grams Almond flour
- 30 grams Coconut flour
- 1 teaspoon Baking powder
- 3 large Egg whites
- 180 milliliters Sparkling water
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 500 milliliters Olive oil (or suitable oil for deep frying)
- 1 whole Lemon wedges
Instructions
Cut the salmon fillet into bite-sized pieces, approximately 1 inch in thickness, and set aside.
In a medium bowl, whisk together the almond flour, coconut flour, and baking powder.
In a separate large mixing bowl, beat the egg whites until frothy.
Gradually add the dry flour mixture to the egg whites, alternating with the sparkling water, while continuously whisking to avoid lumps.
Season the batter with salt and pepper, whisking until well combined.
In a deep saucepan or a small deep fryer, heat the olive oil to 180°C (350°F). Make sure there is enough oil to fully submerge the salmon pieces.
Once the oil is hot, dip each salmon piece into the batter, ensuring it's fully coated.
Gently lower the battered salmon pieces into the hot oil using a slotted spoon or tongs. Fry in batches to avoid overcrowding.
Fry each batch for about 3-4 minutes, or until the batter is golden brown and the salmon is cooked through.
Remove the salmon tempura from the oil and drain on a paper towel-lined plate to remove excess oil.
Serve immediately with lemon wedges on the side for squeezing over the tempura.
Nutrition Facts
Calories |
6542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 647.0 g | 829% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 23.5 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 3157 mg | 137% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 10.1 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 61.7 mcg | 308% | |
| Calcium | 358 mg | 28% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2491 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.
