Keto Crispy Fried Fish Cakes
Savor the irresistible crunch of these **Keto Crispy Fried Fish Cakes**, a low-carb twist on a classic favorite. Made with flaky white fish fillets, almond flour, and Parmesan cheese, these golden-brown delights are seasoned with fresh parsley, green onions, garlic, and a zesty hint of lemon. Perfectly crisped in coconut oil, they deliver a satisfying crunch while keeping it light and gluten-free. Ready in just 35 minutes, this quick and flavorful recipe is ideal for busy weeknights or as an impressive appetizer. Pair with a tangy keto-friendly dipping sauce or a fresh lemon wedge for the ultimate guilt-free indulgence!
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Ingredients
- 500 grams White fish fillets (e.g., cod, haddock or tilapia)
- 100 grams Almond flour
- 50 grams Parmesan cheese
- 2 large Eggs
- 2 stalks Green onions
- 1 medium Garlic clove
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 60 milliliters Coconut oil
Directions
Step 1
Begin by finely chopping the green onions and garlic clove. Mince the fresh parsley.
Step 2
In a mixing bowl, flake the white fish fillets using a fork or your hands until they are broken down into small pieces.
Step 3
Add the green onions, garlic, parsley, lemon zest, salt, and pepper to the fish. Mix until well combined.
Step 4
Crack the eggs into the fish mixture and fold in gently until fully incorporated.
Step 5
Gradually sprinkle in the almond flour and Parmesan cheese into the fish mixture, stirring continuously until you have a cohesive dough-like mixture.
Step 6
With your hands, form the mixture into small, compact patties or cakes, about 5 cm in diameter and 2 cm thick.
Step 7
In a large frying pan, heat the coconut oil over medium-high heat until shimmering.
Step 8
Carefully place the fish cakes into the hot oil without overcrowding the pan. Fry in batches if necessary.
Step 9
Cook each side for about 3-4 minutes, or until the cakes are golden brown and crispy. Adjust the heat if they are browning too fast.
Step 10
Once cooked, remove the fish cakes and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Step 11
Serve the fish cakes hot, optionally with a squeeze of lemon or a keto-friendly dipping sauce.
Nutrition Facts
| Serving size | (854.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1893.8 |
| Total Fat 135.3g | 0% |
| Saturated Fat 63.5g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 666.5mg | 0% |
| Sodium 1954.0mg | 0% |
| Total Carbohydrate 29.8g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 4.7g | |
| Protein 151.2g | 0% |
| Vitamin D 1082IU | 0% |
| Calcium 866.2mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 1820.7mg | 0% |
Source of Calories