I developed this recipe for my daughter, who refuses to touch fish unless it’s fish and chips. But I like serving my family fish and seafood, and making her a separate dish isn’t the best option. So, as a happy compromise, I make sole meunière or keto fried fish once a week. I serve them with jicama fries, and everyone’s happy! It’s a compromise only because it’s more work than baking fish such as this baked cod. It’s not a compromise in terms of flavor.
Ingredients
Recipe Card
Egg: I use large eggs in most of my recipes, this one included. To season: Kosher salt, black pepper, garlic powder, and dried thyme. Fish: I use thin (½-inch-thick) fillets of firm, white fish such as cod. Almond flour: I use blanched, finely ground almond flour in this recipe. A coarse almond meal will work too. Avocado oil: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.
In terms of fats, I like using ghee as an alternative to avocado oil. It’s very flavorful, and it has a high smoke point. In terms of seasonings, I sometimes use dried oregano instead of dried thyme. You can also add a pinch of onion powder and/ or paprika. In a shallow bowl, whisk the egg with the seasonings. Dip each fish fillet into the egg mixture. Place each fillet on a cutting board, and sprinkle both sides with almond flour. Press with your hands to help the coating adhere. Flip the fish. Lower the heat to medium and keep cooking until crisp and cooked through, about 3-4 more minutes. Serve immediately. When it comes to sides, anything goes with keto-fried fish! It’s such a versatile main dish. But if you’d like to recreate the experience of eating fish and chips, serve it with jicama fries or zucchini fries. It’s also excellent with a salad. I like to serve it with cucumber tomato salad, arugula salad, or broccoli salad. The coating will lose some of its crispness. If you’d like to preserve the crispiness, it’s best to reheat the leftovers uncovered in a 350°F oven.
