I absolutely love fish and occasionally, all that can satisfy the desire for it is fried fish. I decided to try my hand at a keto-friendly fried cod using almond flour. Much to the enjoyment of my wife and I, it turned out great! I served it with my Lemon and Garlic Aioli (Recipe Here) and it was exquisite. This is a recipe that will be a regular in my home from now on! For a side, I wanted something lighter and my wife suggested a Greek Salad and they paired extremely well.

Fish Fillets

Ingredients:

• 1 Quart Buttermilk
• 2 Cups Fine Ground Almond Flour
• 4 Large Eggs
• Blackened Seasoning (To Taste) My recipe is here but you can use Zatarain’s Blackened Seasoning or something similar if you don’t want to make it yourself
• Black Pepper (To taste)
• 1 TBSP Old Bay Seasoning
• 1 teaspoon Lemon Pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Peanut Oil

 

Method:

• In a large bowl place the fish filets in and add buttermilk and blackened seasoning

• Cover and let sit for 1-2 hours in the refrigerator, moving them around to ensure good contact 2-3 times
• Whisk together eggs, garlic powder, and thyme in a pie plate or something similar that you can dip the fish into
• Mix Old Bay, and lemon pepper with the almond flour

• Dip the filets into the egg mixture then remove and coat with the almond flour mixture
• Fry in a Dutch Oven, Cast Iron Combo Cooker or #10 Cast Iron Skillet in the peanut oil (375 degrees is the temperature I like)
• Don’t crowd the pan too much, it will bring the temperature of the oil down too much and lead to soggy and greasy fish

 

Fish happily frying in the Combo Cooker

• They should take about 4-5 minutes per side to be crispy and golden brown
• Remove to a draining rack and place in a 350-degree oven while you cook the rest (Doing them like this lets the oil recover temperature between batches)

 

• Serve with Lemon/Garlic Aioli, tartar sauce or whatever you like!

Greek Salad

Ingredients:

• 2 Cucumbers (Peeled and sliced, I like to stripe peel one of the two)
• 6-8 leaves Fresh Basil (Chopped)
• 4-8 oz. crumbled Feta Cheese
• 1 Red Onion (Sliced)
• 6-8 Roma Tomatoes (Sliced thin)
• Approximately 2 TBSP Green Olives or Kalamata Olives
• Italian Seasoning (To taste)
• Red Pepper (To taste)
• 3-4 TBSP Extra-Virgin Olive Oil

Method:

• Toss all the ingredients together and let sit for 20-30 minutes
• Toss again
• Serve and enjoy

 

 

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Bonus Content!

The cod fillets make a wonderful breakfast the next morning if you have leftovers!

• Just heat them slowly in a cast iron skillet until they are warmed through, then, crank up the heat to make sure they are nice and crispy.
• Top with an egg and hot sauce and you have a real morning delight.