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30 Minute Low Carb Herb and Parmesan Crusted Fish on a plate with lemon and a garden salad
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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 American
Diet Diabetic, Gluten Free
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 537kcal
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

Instructions

Garlic Aioli

  • 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

  • To make the herb crust, mix together the almond meal, Parmesan, parsley, lime zest, salt & pepper in a bowl. 
  • Crack the eggs into a bowl and whisk lightly with a fork.
  • 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.
  • Place all the crumbed fish on a large plate, cover with plastic wrap and put in the fridge for 8-10 minutes. 
  • While the fish is in the fridge, feel free to make a quick salad with your favorite greens and salad vegetables.
  • 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.
  • Serve with the Lime Aioli, lemon wedges and a salad.

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

Calories: 537kcal | Carbohydrates: 5g | Protein: 37g | Fat: 41g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 399mg | Potassium: 435mg | Fiber: 2g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 2.1mg | Calcium: 176mg | Iron: 1.9mg