This Keto Fried Fish is absolutely delicious! Enjoy it on its own or in a low-carb bun with tartar sauce for a mouthwatering fish sandwich. You won’t believe it’s low-carb, gluten-free, and paleo-friendly!
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 4
Ingredients
- 1 lb white fish (cod, tilapia, or pollock work well)
- 3/4 cup almond flour
- Salt and pepper to taste
- 2-3 teaspoons Tony Chachere’s Creole Seasoning (or substitute with paprika for gluten-free or paleo)
- 2 eggs, beaten
- Oil for frying (enough for about ½ inch in the bottom of your skillet; about ½ cup beef tallow works great)
Instructions
- Heat the Oil: In a heavy skillet, heat the oil over medium-high heat. If using an electric skillet, set it to 375°F (190°C).
- Prepare the Breading Station: In a rectangular dish, set up the beaten eggs. In a shallow plate, combine the almond flour and Tony’s seasoning (or your choice of seasoning) for coating the fish.
- Prep the Fish: Pat the fish dry with paper towels, then season both sides with salt and pepper. Dip each piece in the beaten egg, allowing the excess to drip off, then coat both sides in the almond flour mixture, shaking off any extra.
- Fry the Fish: Carefully place the fish in the hot oil. Cook for about 2-4 minutes on each side, depending on the thickness of the fish, until golden brown and cooked through.
- Serve: Remove the fish from the skillet and place it on a platter. Let it cool slightly before serving.
Enjoy your crispy Keto Fried Fish!
