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This delicious keto fried fish is coated in almond flour, then cooked in avocado oil until hot and crispy.
Ready in just 30 minutes, this easy recipe is amazingly close to the real thing!
I developed this recipe for my daughter, who refuses to touch fish unless it's fish and chips. But I like serving my family fish and seafood; making her a separate dish isn't the best option.
So as a happy compromise, I make sole meunière or keto-fried fish once a week. I serve them with jicama fries, and everyone's happy! It's a compromise only because it's more work than baking fish such as this baked cod. It's not a compromise in terms of flavor.
Jump to:
- Ingredients
- Variations
- Keto Fried Fish Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Fish Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Egg: I use large eggs in most of my recipes, this one included.
- To season: Kosher salt, black pepper, garlic powder, and dried thyme.
- Fish: I use thin (½-inch-thick) fillets of firm, white fish such as cod.
- Almond flour: I use blanched, finely ground almond flour in this recipe. A coarse almond meal will work too.
- Avocado oil: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.
Variations
There are two main ways to vary this recipe. You can use different fats to cook the fish, and you can use different seasonings.
In terms of fats, I like using ghee as an alternative to avocado oil. It's very flavorful, and it has a high smoke point.
In terms of seasonings, I sometimes use dried oregano instead of dried thyme. You can also add a pinch of onion powder and/ or paprika.
Keto Fried Fish Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- In a shallow bowl, whisk the egg with the seasonings. (Photo 1).
- Dip each fish fillet into the egg mixture. (Photo 2).
- Place each fillet on a cutting board, and sprinkle both sides with almond flour. Press with your hands to help the coating adhere. (Photo 3).
- Pour avocado oil into a large nonstick frying pan, enough to reach about ½ inch high. Heat over medium-high heat.
- Carefully place the fish fillets in the pan (work in batches if necessary). Cook until the bottom is golden brown and crisp, 3-4 minutes. (Photo 4).
- Flip the fish. Lower the heat to medium and keep cooking until crisp and cooked through, about 3-4 more minutes. (Photo 5).
- Serve immediately. (Photo 6).
Expert Tips
- It's best to use a nonstick skillet when making this recipe. I do often use stainless steel, but then there's more of a risk of the coating sticking to the skillet, even with a generous amount of oil.
- It's better to sprinkle the fish pieces with almond flour than to dredge them. When dredging, the almond flour that remains in the bowl becomes soggy, sticky, and pretty much useless.
Recipe FAQs
Should I deep-fry the fish?
There's no need to deep-fry the fish. Using half an inch of oil in the skillet and frying the fish on both sides works perfectly.
Can I bake the fish instead of frying it?
Yes. You can arrange the coated fish pieces on a greased parchment-lined baking sheet (use high-temperature parchment), liberally spray them with oil, and bake until crispy on the outside and cooked through on the inside. In my oven, this takes about 10 minutes per side at 400°F.
How do I know when fish is fully cooked?
According to the USDA, fish should be cooked to an internal temperature of 145°F. When done, its inside should be opaque, and you should be able to easily flake the meat with a fork.
Serving Suggestions
It's always a good idea to serve white fish with lemon slices on the side in addition to tartar sauce or sriracha mayo for dipping.
When it comes to sides, anything goes with keto-fried fish! It's such a versatile main dish. But if you'd like to recreate the experience of eating fish and chips, serve it with jicama fries or zucchini fries.
It's also excellent with a salad. I like to serve it with cucumber tomato salad, arugula salad, or broccoli salad.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them gently in the microwave, covered, at 50% power.
The coating will lose some of its crispness. If you'd like to preserve the crispiness, it's best to reheat the leftovers in a 250°F oven.
More Fish Recipes
- Grilled Halibut
- Pan-Fried Rainbow Trout
- Baked Catfish
- Baked Cod
Recipe Card
4.97 from 513 votes
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Crispy Keto Fried Fish
This deliciousketo fried fishis coated in almond flour, then cooked in avocado oil until hot and crispy.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 447kcal
Author: Vered DeLeeuw
Ingredients
- 1 large egg
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 4 (6 oz) fillets of a firm, white fish such as cod ½-inch-thick
- 1 cup blanched finely ground almond flour
- Avocado oil
Instructions
In a shallow bowl, whisk the egg with salt, pepper, garlic powder, and dried thyme.
Dip each fish fillet into the egg mixture. Place it on a cutting board, and sprinkle both sides with the almond flour, ¼ cup per fillet, pressing with your hands to help the coating adhere. I find that this method works better than dredging the fish in the almond flour; when dredging, the almond flour that remains in the bowl becomes soggy, sticky, and pretty much useless.
Pour avocado oil into a large nonstick frying pan, enough to reach about ½ inch high. Heat over medium-high heat until hot, 3-5 minutes.
Carefully place the fillets in the pan (work in batches if necessary). Cook until their bottom is golden brown and crisp, 3-4 minutes.
Flip the fish. Lower the heat to medium. Cook until crisp and cooked through, about 3-4 more minutes. Serve immediately.
Video
Notes
- In the nutrition info, I estimated that each fish fillet absorbs about 1 tablespoon of oil.
- It's best to use a nonstick skillet when making this recipe. I do often use stainless steel, but then there's more of a risk of the coating sticking to the skillet, even with a generous amount of oil.
- According to the USDA, fish should be cooked to an internal temperature of 145°F. When done, its inside should be opaque, and you should be able to easily flake the meat with a fork.
- You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them gently, in the microwave, covered, at 50% power. The coating will lose some of its crispness. If you'd like to preserve the crispiness, it's best to reheat the leftovers in a 250°F oven.
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Nutrition per Serving
Serving: 1fillet | Calories: 447kcal | Carbohydrates: 6g | Protein: 38g | Fat: 30g | Saturated Fat: 2g | Sodium: 428mg | Fiber: 3g
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Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
