Tender, juicy, keto fried fish, coated in seasoned, gluten free breading, fried golden brown, and served with your favorite fatty dipping sauce… YUM!
- 1 ½–2 pound of wild-caught halibut or center-cut Mahi Mahi filets
- ½ cup coconut flour or tigernut flour
- 2 teaspoons fine salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground mustard
- ½ teaspoon black pepper
- 2 eggs, whisked
- 1 tablespoon apple cider vinegar
- 2 cups Pork Panko, I use this one
- 1 cup saturated fat for frying (tallow, coconut oil, or lard)
- 16” cast iron skillet
- Heat the skillet over medium heat while you prepare the fish. Add the fat to the skillet so you have about half an inch of depth.
- Pat your fish dry and remove any skin or bones. Cut it into 3 ounce pieces, you should have about 8 pieces total.
- In a shallow bowl, combine the seasonings and coconut flour. In a second shallow bowl, combine the eggs and vinegar. In the third shallow bowl, add the panko.
- Test to see if the oil is ready by putting a wooden spoon in the oil. When it sizzles it’s ready, then you can begin frying.
- One at a time, dredge the pieces of fish in the coconut flour mix, then the egg, and lastly the panko. Carefully place each breaded piece in the hot cooking fat. Cook 3-4 pieces at a time, so you don’t crowd the skillet.
- Fry for 4 minutes on each side. Use tongs to place the cooked pieces on a wire rack while you fry the rest. If you double the recipe, you can keep the cooked pieces in the oven at 300F to keep them warm while you finish frying.
3.7g net carbs per serving
- Serving Size: 2 pieces
- Calories: 475.8
- Fat: 27.4g
- Carbohydrates: 7.8g
- Fiber: 4.1g
- Protein: 51.7g