Adapted fromMy Keto Kitchen’s “Keto Fried Fish”
Batter-fried fish is, without a doubt, a crave-worthy indulgence: who can resist moist, flaky white fish wrapped in a shatteringly crisp golden crust? It’s great with “chips” (what we Americans call French fries) of course, but these could also make an excellent fish taco if you’re inclined to go that route. Coleslaw is a traditional pairing, and could easily go on the side with the fish and chips, or beneath the fish in a fish taco (add some spice to that slaw and substitute lime for lemon if you want to do the latter!). If you want all the goodness of this classic comfort food without all the carbs, I recommend this keto version, which tastes exactly like the non-keto version!
Neutral oil (such as Canola) , to fill the deep fryer to the maximum line
2 lb white fish fillets (such as cod, haddock, or catfish), thawed in cold water
A generous sprinkling of salt, for the fillets
1 1/3 cup almond flour
½ cup unflavored protein powder (or collagen peptides)
4 tsp baking powder
1 tsp paprika, or ½ tsp cayenne (your preference)
1 tsp garlic powder
A pinch of freshly ground black pepper
4 large eggs
½ to 2/3 cups sparkling water (such as Perrier), well-chilled*
Lemon wedges, to serve
Tartar sauce and/or malt vinegar, to serve
*If you were to do a non-keto version of this recipe, I’d highly recommend using brown beer, like Guinness.
While the deep fryer is preheating (it should be set to 355F), pat the fish fillets as dry as possible with a paper towel and sprinkle generously with salt.
In a shallow bowl (for dredging), whisk together the almond flour, protein powder, baking powder, paprika, garlic powder, and pepper. Add the eggs and just enough sparkling water to create the consistency of thick pancake batter when whisked together. Let rest for 10 minutes.
When the fryer is up to temperature, dip the fillets one at a time into the batter and carefully lower them into the hot oil. I can fit two fillets at a time into my fryer; either way, don’t overcrowd the fryer and plan to cook these in batches. Cook for 7-8 minutes, until golden brown, gently flipping the fish halfway through the cook. Let the fish drain in the fryer basket for several seconds, then remove to a wire rack and keep warm (i.e. in a toaster oven or at the back of a stove you’re using to cook side dishes). Cook the remaining fish in batches.
Serve hot with fresh lemon wedges, tartar sauce, and/or malt vinegar.