Sugar-Free Crispy Fried Grouper
Indulge in the golden crispiness of a guilt-free delight with this **Sugar-Free Crispy Fried Grouper** recipe! Crafted using a low-carb almond flour coating and a blend of tantalizing spices like garlic powder, paprika, and onion powder, these perfectly fried fillets are tender on the inside with an irresistibly crunchy exterior. The use of unsweetened almond milk and olive oil makes this dish a healthier alternative without compromising flavor, while fresh parsley and a squeeze of lemon add a refreshing finishing touch. Quick and easy to prepare in just 35 minutes, this keto-friendly, sugar-free seafood masterpiece is perfect for weeknight dinners or impressing guests with its restaurant-quality taste. Serve it alongside fresh greens or a zesty slaw for a satisfying, wholesome meal that everyone will adore!
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Recipe Information
Ingredients
- 4 pieces grouper fillets
- 1 cup almond flour
- 1 cup unsweetened almond milk
- 2 pieces large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 cup olive oil
- 1 lemon lemon wedges
Instructions
Rinse the grouper fillets under cold water and pat them dry with paper towels.
In a shallow dish, combine the almond flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to blend the spices evenly.
In another shallow dish, beat the eggs and add the unsweetened almond milk. Whisk the mixture until well combined.
Set up a breading station by placing the grouper fillets, egg-almond milk mixture, and almond flour mixture in a line.
Dip each fillet first into the egg mixture, ensuring it is completely covered, then press it into the almond flour mixture. Turn to coat all sides, pressing gently so the coating adheres.
Heat the olive oil in a large skillet over medium heat. Make sure the oil is hot before adding the fish to ensure maximum crispiness.
Carefully place the breaded grouper fillets in the hot oil. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Avoid overcrowding the pan; you may need to fry the fillets in batches.
Once cooked, remove the fillets from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve immediately, garnished with the chopped fresh parsley and lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
3928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.0 g | 382% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 6.5 g | ||
| Protein | 268.9 g | 538% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1010 mg | 78% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4678 mg | 100% | |
*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.
