You might have come to this recipe because of the word “keto” in the title but I have to tell you, whether keto or not, this is one of the best fried fish recipes EVER.
So crispy and flavorful!
The homemade tartar sauce goes very well with it too so I recommend spending the extra few minutes and whipping it up!
I have found a lot of gluten free batters are soft and never really get that crispiness I am looking for. Not so with this one though! You get a crunch that makes the fish inside seem even more tender! I used basa fillets but you could substitute your favorite fish no problem.
Whether you are following a keto/gluten free eating plan or are just looking for an amazing fish batter – give this one a try! I Promise you won’t regret it.
Keto Fried Fish Batter
1 cup mayo
1 Tbsp lemon juice + zest of half a lemon
1 pickle, chopped fine
1 Tbsp dried parsley
2 tsp dried dill
salt & pepper
1 Tbsp powdered parmesan
2/3 cup almond flour
1/2 tsp garlic powder
1/2 tsp dried parsley
2 tsp baking powder
2 Tbsp cornstarch
1/3 cup sparkling water
6 – 8 pieces fish (boneless/skinless)
Oil for deep frying
Prepare tartar sauce – mix together the tartar sauce ingredients and chill until ready to use. Make up at least an hour ahead of time, up to a day ahead, so flavors have a chance to develop.
Prepare fish – Stir together the powdered parmesan, almond flour, garlic powder, parsley, baking powder, and cornstarch. In a separate bowl, whisk together the eggs and sparkling water.
Stir the dry ingredients into the wet ingredients until just mixed.
Pat the fish fillets dry.
Heat oil in a large pot to 350 degrees.
Dip a piece of the fish into the batter, gently shake off any extra, and then carefully place in the heated oil. Cook 3 – 4 pieces at a time – do not crowd the pot or the oil temperature will drop too much.
Cook about 2 minutes on each side, until golden brown and fish is cooked through.
Using a slotted spoon, remove the fish from the oil and set on paper towel to absorb any excess oil.
Serve with homemade tartar sauce.
Look at all that crispiness!
You can easily double or triple the recipe if you are feeding more people!
FYI – leftovers can be stored in the fridge but are best eaten within a day. The crispiness disappears the longer it sits. Reheat in a 350 oven for best results. Of course, you can microwave leftovers, but they will be a bit soggier.