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This fish fry batter is going to be your favorite with a well-seasoned gluten- free batter then fried until golden perfection. Light and crispy on the outside and flaky on the inside. Serve it during game days, parties or as a quick dinner!

Ingredients you will need to make the batter:

3 to 4 pounds white fish (cod or haddock is the best)

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

2/3 cup almond flour

1/4 cup unflavored protein powder

2 teaspoons baking powder

1/2 teaspoon Old Bay Seasoning

1 large egg

1/4- 1/3 cup Sparkling or Seltzer Water chilled

Oil for frying

How to make the batter:

  • Cut the fillets into 2 inch long pieces, about 1 to 1-½ inch thick.
  • In a medium bowl, whisk 1 large egg and seltzer. Set aside.
  • In another small bowl, stir together ½ cup almond flour, ½ teaspoon garlic powder, ½ teaspoon old bay seasoning (if using), ½ teaspoon salt, 1/4 cup unflavored protein powder, 2 teaspoons baking powder and ¼ teaspoon fresh ground black pepper.
  • Slowly incorporate the egg mixture to the batter
  • Dip fish pieces into the batter and set then aside on a tray or large platter.
  • Put in the refrigerator for 30 minutes to set. Keep the rest of the batter to dip the fish pieces if need more batter
  • Pour oil in a deep skillet until it is about 1-½ to 2 inches deep. Turn heat on medium-high to preheat.
  • Once oil is hot (at least 350 degrees, or when it sizzles when placing a test piece of breaded fish in the pan), add fish sticks to oil and cook 2-3 minutes on each side, until well browned.
  • Remove fried fish sticks from hot oil and place on paper towel lined plate to drain or wire rack
  • Serve with tartar sauce or salsa if desired.

Cooking Methods

If you don’t want to fry the fish, you can make this batter a dry batter for baking and for the air fryer. In a small bowl, whish egg and seltzer water and set aside. In a another bowl, add all the dry ingredients. Dip the fish into the egg mixture than dip fish into the dry ingredients. Tap off excess mixture and put the pieces of fish on a greased tray.

BAKING: I suggest you line a baking sheet with foil and spray with coconut or avocado oil. Then, lay the fish pieces on the baking sheet, keeping them a good distance apart. Bake them for 15-20 minutes, turning once, at 350 degrees F, or until they look browned and the fish flakes.

AIR FRYER: I place the fish pieces in the air fryer basket leaving space between them. Spray the tops of the fish sticks with coconut or avocado oil spray. Set for 10 minutes, then check for color and if fish will flake when breaking a piece off. Cook longer if it is not quite ready yet.

Dipping Sauce

  • 2 tbsp dill pickle relish
  • 1/4 tbsp curry powder
  • 1/2 cup Mayonnaise

Variations

  • Nut allergy- you can use panko or bread crumbs for the coating and replace the almond flour
  • Substitute the old bay seasoning with cajun seasoning or paprika
  • Use ½ cup of buttermilk in place of the egg for the wet dip.
  • Substitute ground pork rinds for the almond flour.
  • You can add grated pecorino romano or parmesan cheese to the dry mixture but omit the salt

Tips

  • Use codfish, haddock or any firm white fish that you like.
  • If you like a thick crust around the fish, you can do the  “double-dip” with the reserved batter
  • Use sunflower oil if you have it. If not, then use any high heat oil you have on hand. Sunflower oil is a keto-friendly oil and has a high smoke point which is why I use it in this recipe. It is also more affordable than other keto-friendly oils.
  • Refrigerate fish pieces before frying. Dipping them and then frying them, can cause the batter to fall right off the fish.
  • Be sure to line a bowl with a double thickness of paper towels and allow the fish to drain once it is removed from the skillet.

Keto Fish Fry Batter

Recipe by Lucy ChesnaCourse: Dinner, LunchCuisine: Keto, Low Carb, Gluten Free
Servings

4

servings
Prep time

40

minutes
Cooking time

15

minutes
Total time

55

minutes

This fish fry batter is going to be your favorite with a well-seasoned gluten- free batter then fried until golden perfection. Light and crispy on the outside and flaky on the inside. Serve it during game days, parties or as a quick dinner!

Ingredients

  • 3 to 4 pounds white fish (cod or haddock is the best)

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon garlic powder

  • 2/3 cup almond flour

  • 1/4 cup unflavored protein powder

  • 2 teaspoons baking powder

  • 1/2 teaspoon Old Bay Seasoning

  • 1 large egg

  • 1/4- 1/3 cup Sparkling or Seltzer Water chilled

  • Oil for frying

Directions

  • Cut the fillets into 2 inch long pieces, about 1 to 1-½ inch thick.
  • In a medium bowl, whisk 1 large egg and seltzer. Set aside.
  • In another small bowl, stir together ½ cup almond flour, ½ teaspoon garlic powder, ½ teaspoon old bay seasoning (if using), ½ teaspoon salt, 1/4 cup unflavored protein powder, 2 teaspoons baking powder and ¼ teaspoon fresh ground black pepper.
  • Slowly incorporate the egg mixture to the batter
  • Dip fish pieces into the batter and set then aside on a tray or large platter.
  • Put in the refrigerator for 30 minutes to set. Keep the rest of the batter to dip the fish pieces if need more batter
  • Pour oil in a deep skillet until it is about 1-½ to 2 inches deep. Turn heat on medium-high to preheat.
  • Once oil is hot (at least 350 degrees, or when it sizzles when placing a test piece of breaded fish in the pan), add fish sticks to oil and cook 2-3 minutes on each side, until well browned.
  • Remove fried fish sticks from hot oil and place on paper towel lined plate to drain or wire rack
  • Serve with tartar sauce or salsa if desired.

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