Servings: 4 servings
Calories: 265kcal
Ingredients
- 1 pound cod, pollock or flounder fillets cut into 2-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/3 cup blanched almond flour
- 3 large eggs beaten
- 2 tablespoons avocado oil
- A few thin slices of red chili and parsley leaves for garnish
- Dipping sauce: 2 tablespoons soy sauce, 1 tablespoon rice vinegar
Instructions
- Pat the fish very dry and slice it about 1/3 inch thick. Season with salt and white pepper and let it sit for 10 minutes.
- Pat dry again, then dust each piece lightly in almond flour, shaking off the excess.
- Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
- Dip each piece of fish into the beaten egg and lay it in the pan. Press a slice of chili or a parsley leaf onto the top of each.
- Cook for 2 to 3 minutes per side, until the egg is golden and the fish is cooked through. Add more oil as needed. Serve warm with the dipping sauce.
Notes
Medium-low heat keeps the egg coating bright yellow rather than brown, which is the traditional look. Wipe the pan with a paper towel between batches to keep it clean.
Chef's Tip: Slightly frozen fish is much easier to slice thinly. Pop the fillets in the freezer for 20 minutes before cutting.
Keto Swap: Wheat flour is replaced with a light dusting of almond flour, which holds the egg in place without adding many carbs.
Success Tip: These are great for picky eaters; the mild fish and egg coating taste a lot like a homemade fish stick.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 265kcal | Protein: 27g | Fat: 16g | Fiber: 1.1g
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