Crispy Fried Fish with Creamy Chili Lime Sauce
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Crispy keto fried fish for dinner tonight? YES, please!
This crispy, gluten-free breading has only two main ingredients plus a handful of seasonings to make it super easy and incredibly delicious. Don’t skip the Creamy Chili Lime Sauce either! It takes fried fish to a whole new level. Yum!
Be selective about the fish you buy.
I love seafood! I’ve found nearly all fish, shellfish (shrimp, crab, lobster) and mollusks (clams, scallops, mussels) are absolutely delicious! Salmon is so often our go-to seafood, but as they say, there are a lot of fish in the sea. I chose to make this recipe with cod loins because they are evenly sized, reasonably priced, and quite delicious, but any white fish such as flounder, haddock, tilapia, or perch works well.
When you buy fish, select wild-caught rather than farm-raised whenever possible. Wild-caught fish aren’t as prone to disease because they live in their natural environment; whereas farmed fish often receive antibiotics to keep them healthy or promote growth. Fish caught in the wild are free to simply do what fish do: swim through the ocean and thrive!
For guidelines on sustainability, check out Seafood Watch published by the Monterey Bay Aquarium.
Tips for making the best keto crispy fried fish with creamy chili lime sauce:
- When shopping for fish, select a white fish that isn’t too thick so it will cook through before the coating gets too brown. If the fish is a thick cut (1-inch or more), you’ll need to pop it into a preheated 400°F oven for 4 to 5 minutes after frying to cook the center.
- Fish should be cooked to an internal temperature of 145°F.
- Defrost fish in the refrigerator, not on the countertop. If you need to speed up the process, immerse the fish in a bowl of cool water. It will defrost in minutes.
- Try to keep the oil temperature consistent when frying. Translated: don’t crowd the pan. Every time you add fish to the pan, the oil temperature drops, so it’s better to cook in batches.
- When you remove fish from the pan, place it on a wire rack rather than on paper towels. The fish will continue to steam on the paper towels and the bottom of the fish will become soggy.
- The baking powder in the breading mix helps it brown.
Fried Fish with Chili Lime Sauce
yield: 4 SERVINGS
prep time: 20 MINUTES
cook time: 25 MINUTES
total time: 45 MINUTES
Perfectly crisp fried white fish gets a kick from a spicy sauce with a hint of lime.
For the fish:
- 1 large egg
- 1/2 cup almond flour
- 1/3 cup Parmesan or Romano cheese, finely shredded or ground, about ½ ounce
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon baking powder (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/4 pounds cod or other white fish, of uniform thickness if possible
- avocado oil, for frying
For the chili lime sauce:
- 1/2 cup mayonnaise
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon lime zest
- 2 to 4 teaspoons sriracha sauce or other sugar-free chili sauce
Who knew keto fried fish could be so easy!?
I made this for dinner and everyone loved it, especially with the chili lime sauce. I served it with creamy low-carb cole slaw for a perfect flavor combination!
My Hip sidekick Jenna gave this recipe a try and here’s what she thought:
“The fish is easy to prepare, I love the suggestions for using different types of white fish making it so versatile. The breading was nice and crispy and the cooking time is spot on. Plus, it’s great to have the air fryer cooking option, too. Oh and the dip! The dip has a fantastic flavor with the fresh lime juice and spice of the chili sauce. I used garlic chili sauce and it was awesome! Such a solid recipe!”