Updated: Feb 18, 2020
This is probably one of the easiest recipes I had created so far for The Simpler Living. Probably. I am not really a seafood person, so when it comes to fishes, I usually go for white flesh fishes. I am using dory. You can of cos use any kinda white flesh fishes you desire. I wouldn't recommend salmon tho. This works best with white flesh fishes.
The challenging part when it comes to keto recipes developing is not using any flour. Because traditional panned or battered meat is out of the equation. Fortunately, the ground almond coating works for this recipe. The trick is to really coat the pad the coating tightly onto the fish so that it will adhere and not fall off during the pan-frying process.
My daughters said I just murdered Dory and Nemo is gonna be sad. Lol! To be honest, this pan-fried fish is rather dry. You can definitely serve this with some mayo on the side. I would prefer serving this with some cauliflower couscous on the side. This makes an excellent lunch meal. Easy to prep. Simple to cook. Let's get started, shall we?
Ground Almond, For Dredging
Garlic Powder, Pinch
Onion Powder, Pinch
Parmigiano Reggiano Freshly Grated, A Handful
Dory / Cod / Halibut, 4 Fillets with Skins Removed
Sea Salt, Pinch
White Pepper, Pinch
Parsley Coarsely Chopped, For Garnishing
Cauliflower Couscous, For Serving
Cast Iron Skillet / Pan
Please visit my "Couscous Sweet Potato Boats" page for the couscous recipe.
Add ground almond, garlic powder, onion powder and parmigiano in a shallow bowl.
Mix to combine well.
*Since I don't usually measure my dredging ingredients, the ratio between ground almond and parmigiano is about 3:1; 3 parts ground almond to 1 part parmigiano.*
Season the fish generously with salt and pepper.
Dredge the fish fillets into the almond mixture.
Pad and coat the fish fillets well with the dredging ingredients.
Set aside until ready to use.
In a skillet over medium heat, add oil.
Once the oil is heated up, lay the coated fish fillets onto the skillet.
Pan-fried until 50% cooked.
Using an offset spatula, flip the fish.
Tilt the skillet and baste the fish with the liquid.
Cook until the bottom is golden brown.
Remove from heat and set aside on a wire cooling rack or on a plate lined with kitchen paper.
Repeat the steps for the remaining fish.
Transfer onto serving plates.
Garnish with parsley.
Serve immediately with cauliflower couscous on the side.