Keto Beer Battered Perch
Crispy, golden, and irresistibly savory, Keto Beer Battered Perch is your new go-to dish for low-carb indulgence! This recipe puts a keto-friendly twist on the classic beer batter, combining almond flour and whey protein isolate for a light yet crisp coating that complements the tender perch fillets perfectly. Infused with the subtle flavor of light beer and seasoned with garlic, black pepper, and a touch of salt, every bite packs a satisfying crunch and bold taste without the carbs. Deep-fried to perfection in coconut oil or lard, this dish is perfect for those craving a guilt-free take on fried fish. Garnished with fresh parsley and served with lemon wedges for a zesty finish, this keto recipe is quick to prepare and ideal for family dinners or entertaining guests. Pair it with your favorite low-carb sides for a restaurant-quality meal right at home!
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Ingredients
- 4 pieces perch fillets
- 1 cup almond flour
- 1 cup unflavored whey protein isolate
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 large egg
- 1 cup light beer
- 1 quart coconut oil or lard
- 4 wedges lemon wedges
- 1 tablespoon fresh parsley
Directions
Step 1
Pat the perch fillets dry with paper towels to remove excess moisture, then set them aside.
Step 2
In a large mixing bowl, combine almond flour, whey protein isolate, baking powder, salt, black pepper, and garlic powder. Mix well to ensure all dry ingredients are evenly distributed.
Step 3
In a separate small bowl, beat the egg and then whisk in the light beer until fully combined.
Step 4
Gradually add the wet mixture to the dry ingredients, stirring continuously to form a smooth batter. Ensure there are no lumps.
Step 5
Heat coconut oil or lard in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C).
Step 6
While the oil is heating, dip each perch fillet into the batter, ensuring it's fully coated.
Step 7
Carefully lower each battered fillet into the hot oil using tongs or a slotted spoon, frying in batches if necessary to avoid overcrowding.
Step 8
Fry the fish for 4-5 minutes or until the batter is golden and the fish is cooked through. The internal temperature should reach at least 145°F (63°C).
Step 9
Remove the fillets from the oil and drain on a wire rack or paper towels to remove excess oil.
Step 10
Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
| Serving size | (2027.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10184.6 |
| Total Fat 1015.0g | 0% |
| Saturated Fat 820.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 499.5mg | 0% |
| Sodium 2387.5mg | 0% |
| Total Carbohydrate 39.2g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 4.5g | |
| Protein 305.8g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 1380.4mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 2685.4mg | 0% |
Source of Calories