This keto fried fish is amazing and tastes just like restaurant beer-battered fish! A mix of finely ground almond flour and unflavored whey protein powder gives you the perfect light and crispy texture.
Drain the fish in a colander for 15 minutes and then pat dry with a paper towel.
Mix the almond flour, protein powder and baking powder. Stir in the eggs and root beer or club soda. Let rest, uncovered, for 10 minutes. If it seems too thick, add a tablespoon or two of soda to thin it out a bit.
Heat oil in the deep fryer to 350°F. Fry in batches to avoid the fish fillets touching. Dip each fillet, ensuring it is completely covered, allowing the excess to drip off and then carefully placing in the oil. Once the top is browned, flip the fillet and continue to fry until the thickest point reaches 145°F. Remove and drain on a paper towel.
Serve with tartar sauce and a squeeze of lemon juice.
We use wild-caught cod, but you can use any firm white fish. This is exactly enough batter for two pounds of whole fillets/large pieces. If you slice them, you will use more breading per ounce of fish and will need more batter or less fish.
I can't stress enough the importance of using a thermometer any time you cook meat. I use this wired meat thermometer to monitor the fish right after I put it in the oil until it reaches 145°F. You want to ensure the middle of the thickest part of each fillet reaches a safe temperature, but you also don't want to overcook it, or it will be tough and chewy.
*Oil for frying is NOT included in the nutrition facts. You will need to measure what you start with and subtract what you end with (once it's cooled) to find your exact amount of oil used.
*Be sure to use an oil that can withstand high heat and doesn’t have an overwhelming taste. (No EVOO) Canola is cost-effective with little taste and good with high heat, but it can be vey inflammatory.