Fried Fish
Savor the flavor of our scrumptious Fried Fish recipe, a dish so delicious you’ll forget it’s low-carb, gluten-free, and paleo-friendly! Whether enjoyed on its own or sandwiched between your favorite low-carb bun with tartar sauce, this dish promises to tantalize your taste buds and leave you craving more. With a perfect balance of crunchy coating and tender fish, it’s a culinary masterpiece that’s sure to become a family favorite.
Servings: 4 people
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
1 lb White Fish (cod, tilapia, or pollock work great!)
¾ cup Almond Flour
Salt and pepper
2-3 teaspoons Tony Chachere’s Creole Seasoning (For gluten-free or paleo diets, substitute with paprika or your preferred seasoning blend)
2 eggs, beaten
Oil for frying (approximately ½ cup, or enough to fill about ½ inch in the bottom of your skillet; beef tallow works wonderfully)
Instructions:
Begin by heating the oil in a heavy skillet over medium-high heat. If you’re using an electric skillet, set it to 375 degrees F for optimal frying temperature.
Set up a dredging station: Place the well-beaten eggs in a rectangular dish. In another dish or shallow plate, combine the almond flour and Tony Chachere’s Creole Seasoning (or your chosen seasoning blend) for coating the fish.
Pat the fish dry with paper towels, ensuring they are thoroughly dry. Season both sides of the fish with salt and pepper.
Dip each piece of fish into the beaten eggs, ensuring they are fully coated. Then, coat both sides of the fish in the almond flour mixture, shaking off any excess.
Carefully place the coated fish into the hot oil in the skillet. Allow them to cook for approximately 2-4 minutes per side, depending on the thickness of the fish, until golden brown and crispy.
Once cooked to perfection, transfer the fried fish to a platter. Allow them to cool slightly before serving to ensure maximum flavor and texture.
Recipe Notes:
Nutrition information for this recipe may vary slightly depending on the exact amounts of egg, flour, and oil used during preparation.
The provided nutrition information is based on using cod and is an estimate. Actual values may vary based on the specific ingredients and cooking methods used.
Nutritional Information:
Calories: 344 kcal
Carbohydrates: 4 g
Protein: 25 g
Fat: 25 g
Saturated Fat: 1 g
Cholesterol: 130 mg
Sodium: 92 mg
Potassium: 498 mg
Fiber: 2 g
Vitamin A: 165 IU
Vitamin C: 1.2 mg
Calcium: 75 mg
Iron: 1.6 mg
Conclusion:
Indulge in the crispy perfection of our Fried Fish recipe, a culinary delight that’s both satisfying and health-conscious. With its crunchy almond flour coating and tender, flaky fish, it’s a dish that’s sure to impress even the most discerning palates. Whether enjoyed as a standalone meal or as part of a delicious fish sandwich, this recipe is a testament to the fact that eating low-carb can be both delicious and fulfilling. So why wait? Dive into a plateful of flavor today and experience the joy of guilt-free indulgence!
Fried Fish
This Fried Fish is seriously delicious! Eat it as is, or serve it on your favorite low carb bun with some tartar sauce for a delicious fish sandwich! You won’t believe that it’s low carb, gluten free and paleo friendly!
SERVINGS4 people
PREP TIME10minutes mins
COOK TIME15minutes mins
INGREDIENTS
1 lb White Fish cod, tilapia, or pollock work great!
¾ cup Almond Flour
Salt and pepper
2-3 teaspoon Tony Chachere’s Creole Seasoning For gluten free or paleo – you can substitute with paprika – or the seasoning blend of your choice
2 eggs beaten
Oil for frying (you will need enough for about ½ inch in the bottom of your skillet) I used about ½ cup of beef tallow
INSTRUCTIONS
Heat the oil over medium high heat a heavy skillet. If you have an electric skillet, set it to 375 degrees F
Set up the well beaten eggs in a rectangular dish. Then combine the almond meal, and Tony’s (or other seasoning) and place on a plate or shallow dish for dipping the fish.
Using paper towels, pat the fish very dry, then season both sides with salt and pepper dip in the egg, then coat both sides in the almond flour mixture – shaking to remove the excess.
Place the fish into the hot oil in the skillet. Allow to cook for about 2-4 minutes per side, depending upon the thickness of your fish.
Remove to a platter, allow to cool slightly before serving.
NOTES
Nutrition info for this recipe is tricky since the exact amount of egg, flour and beef tallow (or other oil) used will vary slightly each time it is prepared.
This is my best estimate based upon how much was left over when I cooked this. It’s also based upon using cod.
NUTRITION
Calories: 344kcalCarbohydrates: 4gProtein: 25gFat: 25gSaturated Fat: 1gCholesterol: 130mgSodium: 92mgPotassium: 498mgFiber: 2gVitamin A: 165IUVitamin C: 1.2mgCalcium: 75mgIron: 1.6mg