Korean · Dinner
Crispy Fried Fish Fillet (Keto)
White fish fillet coated in almond flour and parmesan, deep-fried until golden and crispy, served with a gochujang-sesame dipping sauce and sesame-oil tossed cauliflower rice for a low-carb, savory Korean-inspired plate.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
41.6gFat
15.8gCarbs
3.4gSugar
6.1gFiber
1380mgSodium
295mgChol
7.9gSat Fat
870mgPotassium
280mgCalcium
3.2mgIron
2.1mcgVitamin B12
12mgVitamin C
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Pat the fish fillet dry with paper towel and season both sides with salt and black pepper.
2
Dredge
Mix almond flour with grated parmesan in a shallow bowl. Dip fillet in beaten egg, then press into the flour mixture until fully coated on both sides.
3
Chill
Rest the coated fillet on a plate in the fridge for 10 minutes to set the crust.
4
Fry
Heat avocado oil in a small skillet over medium-high heat until shimmering. Fry the fillet 3 to 4 minutes per side until the crust is deep golden and the fish flakes easily with a fork.
5
Mix
Whisk gochujang, sesame oil, rice vinegar, minced garlic and grated ginger together with 1 tbsp water until smooth, then stir in half the sliced scallion and toss cauliflower rice with remaining sesame oil and sesame seeds.
6
Plate
Spoon sesame cauliflower rice onto a plate, set the crispy fillet alongside, drizzle with gochujang sauce and scatter remaining scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2/3 cup70g almond flour
- 4 tbsp30g grated parmesan
- 22 eggs, beaten
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2/3 cup160ml avocado oil, for frying
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 22 scallion
- 1 1/2 cup200g cauliflower rice
- 2 tsp2 tsp sesame oil, for tossing cauliflower rice
- 2 tsp2 tsp sesame seeds
