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Home » Recipes » Dinner » Keto Herb Crumbed Fish with Garlic Lime Aioli

Keto Herb Crumbed Fish with Garlic Lime Aioli

January 30, 2019 by Abbie Brooks — 5 Comments

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A crispy, crumbed fish with a creamy garlic lime aioli that is quick to make and kid-approved. Get a beautiful, crispy coating on your fish every time with this simple keto, gluten-free recipe.

Overhead shot of Keto Herb Crumbed Fish on a plate with Garlic Lime Aioli and a salad

 

Crumbed, crispy fish is a family favorite in our household because it gets everyone eating fish, comes together in less than 30 minutes, and tastes like the real thing! My healthy ‘breading’ is made from almond meal and parmesan for the perfect golden, nutty, cheesy coating that will give you that beautiful, crispy finish.

Ditch the tartar sauce and pair it with my Garlic Lime Aioli for the perfect zesty bite! By the way, if you have any leftover garlic aioli, it is delicious over a salad, with chicken or on low-carb fish tacos.

I used to crumb fish separately for my kids with breadcrumbs and flour, while my husband and I would have a low-carb version. No longer!

It has taken a bit of trial and error to perfect this recipe. It’s not easy to replicate that crispy, crunch that bread provides. I enjoy this keto diet version just as much as the breadcrumb recipe. Who needs all that bread anyway? 

If you want to prepare ahead of time, you can crumb the fish and keep it in the fridge for several hours before cooking. This can help the crumb mixture stick to the fish. Look at the beautiful crispy coating on that fish!

My other favorite low-carb fish recipe is Salmon with Avocado Jalapeno Salsa. This is another family favorite and you won’t believe how quick it is to make.

Keto Crumbed Fish - Close up

 

HOW DO I MAKE A LOW CARB BATTER FOR FISH?

Instead of breadcrumbs, can easily substitute almond flour to achieve the same golden brown crispy coating.

WHICH FISH IS GOOD FOR FRYING?

The best fish for frying are the white flaky fish such as cod, rockfish, halibut, sea bass or flathead (an Australian fish). Make sure that you buy boneless fish!

HOW DO YOU PAN-FRY FISH FILLETS?

Simply add oil to a heated pan and fry the fish for 2-3 minutes per side or until the crust is golden and fish easily flakes.

 

Cooking Tips & Tricks for Keto Herb Crumbed Fish with Garlic Lime Aioli

  • Size of fish matters. I’ve used several small, long fillets for this recipe (7 x 2 inch long and 1-1.5 inch thick). If you have much larger fillets then halve the crumb mixture and use 1 egg only. Alternatively, cut the fish up into long thin pieces. This works well for serving 4-5 people. Fish fillets thicker than 1.5 inch will also take longer to cook.
  • Prepare ahead of time? Coat the fish in the crumb and keep it in the fridge for several hours before cooking. This can help the almond mixture stick to the fish
  • Cooking time will depend also on the thickness of your fish. If your fish is very thick, cook for 2 minutes longer
  • Cook in the oven? Instead of frying, you can bake these in the oven at 400F (200c) for 15-20 minutes, or until crust is golden and fish is cooked
  • Leftover fish will keep in the fridge for up to 3 days
  • Leftover garlic aioli? Keep in the fridge for 3-5 days and serve with chicken, as a salad dressing of with keto fish tacos.
  • Dairy free? If you can’t have dairy, you can replace the Parmesan with more almond meal and add extra ¼ teaspoon of salt
  • When coating the fish, try to only use one hand for coat and dipping so that you have a clean hand to work with
  • Fish sticking to the pan? Using a cast-iron or non-stick pan will lead to the best results and prevent sticking and losing that crust. Also make sure you use enough oil and butter.

 

How to make Keto Herb Crumbed Fish with Garlic Lime Aioli

Start by making the Lime Aioli. You’ll need mayonnaise, lime juice & lime zest and chopped garlic.

Lime zest, mayonaise, lime juice, chopped garlic on a board for making aioli

Zest the lime. I love using the Microplane zester.

Lime being zested over a blue dish

Mix together the mayonnaise, lime juice, lime zest and garlic in a small bowl. 

Ingredients for Lime Aioli in bowl ready to stir

Cover and place the garlic lime aioli in the fridge.

Garlic Lime Aioli in a blue bowl with lime zest on top and squeezed lime

In a wide, shallow bowl, mix together the almond meal, Parmesan, parsley, lime zest, salt and pepper.

Almond meal, parmesan, parsely, lime zest, salt and pepper for crumbing fish

In a separate wide, shallow bowl, whisk the egg. One egg will be enough unless you are using lots of small fillets.

Whisking eggs lightly with fork in a white bowl

Set up your egg bowl, crumb mixture and a large plate in order.

Eggs in a bowl, almond meal crumb in a bowl and plate for crumbed fish

Dip fish into egg bowl to coat on all sides..

Dipping fish into whisked egg in a bowl

Then place into the almond breading to coat on all sides.

Rolling the fish in almond crumb to coat

Place on the plate and repeat until all of the fish is coated. Place in the fridge for 8-10 minutes or longer. This helps the crumb stick better to the fish when cooking.

Place a piece of crumbed fish on plate ready for cooking

In a large skillet, heat the olive oil and butter over medium heat.

Olive oil and butter heating in skillet Once hot and shimmering, add the fish and fry for 3 minutes, flip, then fry for another 2-3 minutes. You want the fish to flake easily and the crust to be golden.

Fish pan-frying in a skillet

Serve with the Garlic Lime Aioli, lemon wedges and a salad.

Keto Crumbed Fish - Close up

 

 

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★ Did you make this recipe? Please give it a star rating below!

 

30 Minute Low Carb Herb and Parmesan Crusted Fish on a plate with lemon and a garden salad
4.43 from 7 votes
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Keto Herb Crumbed Fish with Garlic Lime Aioli

Low-Carb Herb And Parmesan Crusted Fish With Lime Aioli - ready to eat in 30 minutes and kid approved! Get a beautiful, crispy coating on your fish every time.

Course Dinner, Lunch
Cuisine Gluten-Free, Low-Carb
Keyword gluten free crumbed fish, keto crispy fish, low carb crumbed fish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5
Calories 537 kcal
Author Abbie Brooks

Ingredients

  • 1.5 lb firm white skinless, boneless fish, cut into 2 inch wide pieces cod, halibut, sea bass, monkfish, flathead
  • 1 cup almond meal
  • 1/2 cup Parmesan cheese grated finely
  • 1/2 tbsp parsley chopped finely
  • 1/2 tsp lime zest (about 1/2 lime)
  • Salt
  • Pepper
  • 1-2 egg
  • 2 tbsp extra virgin olive oil for cooking
  • 1 tbsp butter for cooking
  • Lemon or lime wedges to serve

Lime Aioli

  • 1/2 cup mayonnaise (not fat-free)
  • 1 1/2 tbsp lime juice (about 1/2 lime)
  • 1/2 tsp lime zest (about 1/2 lime)
  • 1 garlic clove, small finely chopped
US Customary - Metric

Instructions

Garlic Aioli

  1. First, make the Lime Aioli as it will give the flavors some time to develop.
    In
    a small bowl, mix together the mayonnaise, lime juice, lime zest and garlic. Cover and place in the fridge.

The Fish

  1. To make the herb crust, mix together the almond meal, Parmesan, parsley, lime zest, salt & pepper in a bowl. 

  2. Crack the eggs into a bowl and whisk lightly with a fork.
  3. Dip each piece of fish into the egg to coat, then place into the almond/herb mixture and roll the fish around to coat on all sides.
  4. Place all the crumbed fish on a large plate, cover with plastic wrap and put in the fridge for 8-10 minutes. 

  5. While the fish is in the fridge, feel free to make a quick salad with your favorite greens and salad vegetables.
  6. Place a fry-pan over medium heat and add the olive oil and butter. Once melted, pan-fry the fish for 3 minutes and then flip and cook for 2-3 minutes on the other side. The fish should flake apart easily and have developed a lovely golden crust.
  7. Serve with the Lime Aioli, lemon wedges and a salad.

Recipe Notes

  • Size of fish. If you have much larger fillets then halve the breading and use 1 egg only. Alternatively, cut the fish up into long thin pieces. This works well for serving 4-5 people. Fish fillets thicker than 1.5 inch will also take longer to cook.
  • Prepare ahead of time? Coat the fish in the crumb and keep it in the fridge for several hours before cooking. This can help the almond mixture stick to the fish
  • Cooking time will depend also on the thickness of your fish. If your fish is very thick, cook for 2 minutes longer
  • Cook in the oven? Instead of frying, you can bake these in the oven at 400F (200c) for 15-20 minutes, or until crust is golden and fish is cooked
  • Leftover fish will keep in the fridge for up to 3 days
  • Fish sticking to the pan? Using a cast-iron or non-stick pan will lead to the best results and prevent sticking and losing that crust. Also make sure you use enough oil and butter.

 

Nutrition Facts
Keto Herb Crumbed Fish with Garlic Lime Aioli
Amount Per Serving
Calories 537 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 8g 40%
Cholesterol 125mg 42%
Sodium 399mg 17%
Potassium 435mg 12%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 37g 74%
Vitamin A 5%
Vitamin C 2.5%
Calcium 17.6%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.

★ Did you make this recipe? Please give it a star rating below!

This post was originally published in February of 2017, but was republished with step by step instructions and cooking tips in January of 2019.


This post contains affiliate links which means I may receive a small commission if you purchase some items. Ordering through my site will not change the price you pay. Small commissions like this help to support this blog and my bulletproof coffee habit…

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A crispy, crumbed fish with a creamy garlic lime aioli that is quick to make, kid-approved and ready in 30 minutes. Get a beautiful, crispy coating on your fish every time with this simple healthy recipe. Cook this parmesan crusted fish using fish fillets and almond meal for an easy weeknight, family friendly dinner. Ideal for keto (ketogenic) and gluten-free diets.
# keto #glutenfree #ketorecipes #crumbedfish
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Category: Dinner, Featured Post, Gluten-free, Lunch, Recipes, SeafoodTag: 30 minute meal, gluten-free

About Abbie Brooks

I'm Abbie. At Appetite For Energy, we share dozens of incredibly flavorful Low-Carb and Keto recipes that you won't believe take only 30 minutes or less to prepare. If you are looking for meal plans and ideas for your low-carb or ketogenic diet lifestyle we have you covered. Appetize for Energy but don't sacrifice taste, we'll show you how!

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Reader Interactions

Comments

  1. Helen

    June 13, 2018 at 11:52 am

    This was absolutely delicious. Even my son who under no circumstances will touch nuts has devoured it and thoroughly enjoyed it. Major achievement. I’m just sharing this with friends and family. I did skin on sea bass and it was perfect. Many thanks.

    Reply
    • Abbie Brooks

      June 13, 2018 at 2:59 pm

      I’m so glad you and your son enjoyed it. It’s a family favorite in our house too!

      Reply
  2. Jennifer Elaine Dinnat

    January 30, 2019 at 5:03 am

    This was way too much breading and egg. I would half the almond flour, parmesan and egg. I had a ton left over for the amount of fish they called for. I used monkfish. Thicker fish like this needed much longer to cook.

    Reply
    • Abbie Brooks

      January 30, 2019 at 2:01 pm

      This is a really helpful comment Jennifer! I use a fish with very small fillets so I use up all the crumb and egg but you are right that if you’re using larger fish you should halve the recipe (or cut the fish into smaller pieces). I am about to republish this recipe with additional cooking tips so I’ll be sure to mention this and the cooking time.

      Reply

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