Servings: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 1 large Egg
- 1 teaspoon Diamond crystal kosher salt or ½ teaspoon sea salt
- ½ teaspoon Black pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Dried thyme
- 4 (6 oz.) ½-inch-thick Filets of a firm, white fish such as cod
- 1 cup Blanched finely ground almond flour
- Avocado oil
Instructions
- Whisk together egg, salt, pepper, garlic powder, and dried thyme in a shallow bowl.
- Dip each fish filet in the egg mixture, and place it on a cutting board. Sprinkle almond flour over both sides of the filet, pressing with your hands to help the coating stick. It is more effective than dredging because the almond flour in the bowl becomes soggy and useless.
- Pour enough avocado oil into a non-stick frying pan to reach ½ inch and heat over medium-high heat until hot for about 3-5 minutes.
- Carefully place the filets in the pan (working in batches if necessary) and cook for 3-4 minutes or until their bottom turns golden brown and crispy.
- Flip the fish, lower the heat to medium, and cook for 3-4 more minutes or until the fish is crispy and cooked through. Serve the dish immediately.
Nutrition Facts
Calories: 447 kcal
Carbohydrates: 6g
Protein: 38g
Fat: 30g
Saturated Fat: 2g
Sodium: 428 mg
Fiber: 3g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Fish and Chips with Almond Flour Batter
Leftover Keto Battered Fish can be stored in the fridge for up to 3 days and reheated in a 200C/400F oven for 15 minutes.