Spanish · Dinner
Fried Whole Baby Fish (Keto)
Whole baby fish are dredged in seasoned almond flour and shallow-fried in olive oil until the skin turns crackling and golden. Served with lemon wedges, garlic aioli made from egg yolk and olive oil, and a fennel-parsley salad, this Spanish-style plate skips breadcrumbs and starch entirely to stay low-carb.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
642Calories
27.4gProtein
54.8gFat
10.9gCarbs
1.6gSugar
3.9gFiber
783mgSodium
448mgChol
8.1gSat Fat
680mgPotassium
180mgCalcium
2.9mgIron
2.6mcgVitamin B12
12mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Rinse the whole baby fish under cold water, pat dry with paper towels, mince the garlic, slice the fennel thinly, chop the parsley, and season fish with salt, black pepper, and smoked paprika.
2
Dredge
Beat the egg in a shallow bowl, dip each fish to coat, then press into the almond flour until evenly crusted on all sides.
3
Fry
Heat 60ml olive oil in a small skillet over medium-high heat until a pinch of almond flour sizzles; fry fish 2–3 minutes per side until golden and flesh flakes easily.
4
Plate
Arrange fried fish on a plate alongside the fennel and parsley, garlic aioli, and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g whole baby fish
- 42g42g almond flour
- 22 large eggs, beaten
- 120ml120ml olive oil, for shallow-frying
- 2 clove2 clove garlic
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 egg yolk
- 150ml150ml olive oil, for the aioli
- 2 tsp2 tsp lemon juice
- 100g100g fennel bulb
- 8g8g parsley
- 22 lemon wedge, for serving
