If you want crumbed deep fried fish but worry about the oils and the coatings, try these lemon and parsley crumbed fish instead. No nasties and super nutritious. Low carb and grain free too.
Lemon and Parsley Crumbed Fish
I love crumbed fish, and using ground almonds and lemon zest is a beautiful, fresh, healthy and tasty alternative to breadcrumbs. It is wheat free, gluten free, sugar free, low carb and high in nutrition.
I use ground almonds (almond meal) instead of breadcrumbs which makes it lovely and light and incredibly nutritious. You can use the same mix for chicken pieces to make chicken nuggets or fish pieces to make fish fingers.
Low carb and grain free lemon and parsley crumbed fish. This even works to make fish fingers.I use ground almonds instead of breadcrumbs which makes it lovely and light and incredibly nutritious. You can use the same mix for chicken pieces to make chicken nuggets or fish pieces to make fish fingers.
Lemon and Parsley Crumbed Fish
Ingredients
- 100 g almond meal/flour
- 2 tbsp lemon zest
- 1/4 cup fresh parsley chopped
- 5 fish fillets
- salt to taste
Instructions
- In a small bowl, mix the ground almonds, lemon and parsley.
- Usually when I crumb chicken or beef, I dip in egg first, fish however is usually moist enough for the coating to stick by itself. Just push each fillet into the almond mixture, firmly pushing more coating on all sides.
- Fry on a moderate heat in plenty of butter for about 3 minutes on each side.
- Serve with lemon wedges.
Notes
Karin LeCates says
May 15, 2017 at 1:24 amNot seeing how many carbs are in this 🙁
Libby www.ditchthecarbs.com says
May 15, 2017 at 10:11 amSome of my older recipes don’t have them yet. i am ploughing through them one by one. For complete accuracy, i always advise you calculate your own with your own brands and type of fish chosen.
amerto says
December 24, 2017 at 8:46 pmit’s 4g
Brittney says
May 6, 2017 at 2:43 pmI’m very new to working with fish that isn’t salmon. I’m seriously a one-trick pony when it comes to that. What fish would one suggest to go with this? Cod? Pollock?
Libby www.ditchthecarbs.com says
May 8, 2017 at 11:33 amCod would be lovely. But any fish really would benefit from the lemon and parsley crumb. I have even used this as a topping for baked salmon rather than coating the entire fillet.
djnikkik says
January 5, 2017 at 2:24 amVery nice and fresh recipe, paired it with tartare sauce made using the super simple homemade mayonnaise. Definitely going to try and make some low carb fish fingers with this for my very fussy son.
Sonia says
November 8, 2016 at 8:45 amI’m in love with this recipe. I’ve used it again today (second time in less than a week). <3
Thank you for your great ideas and recipes!
Brenda says
August 29, 2015 at 12:26 pmSubstitutes for almond flour? We have nut allergies here!
Libby www.ditchthecarbs.com says
August 29, 2015 at 9:31 pmYou could try the new seed flours that are available if you can tolerate sunflower or pumpkin seeds, otherwise ground linseed would work too.
Anna Funnell says
February 27, 2015 at 10:01 pmSurprisingly yummy! I haven’t tried anything like this before because I’m quite happy to eat my fish unbreaded, but I thought I’d try it with a view to trying it out on the rest of the family, and I think they might just go for it! I think it’s the lemon flavour that gives it that little extra something. 🙂
Jan says
October 31, 2014 at 3:31 amI use ground pecan meal. It is good as well. Has a nutty taste that translates well with fish and chicken.
My husband actually now prefers the nuts to breadcrumbs.
Wendy says
October 11, 2014 at 7:23 pmHow do I prevent the fish from breaking and crumbling while cooking?
Libby www.ditchthecarbs.com says
October 11, 2014 at 8:34 pmMake sure you choose a firm fish and it is fresh. Sometimes mine falls apart,but because I put mine on top of a salad usually, it’s ok. Try not to turn it until it is cooked underneath and a little bit firmer. Fish is tricky to do in the frying pan so you could also bake it in the oven on baking paper so there is no need to turn it. Hope these tips help.
Wendy says
October 11, 2014 at 10:11 pmGreat, thanks. I used Hoki but did turn it every few seconds as I was scared it would burn. Will try this recipe again as the family enjoyed the flavours.
MyKabulKitchen says
March 24, 2014 at 4:57 pmI love sea-food, but am always hesitant about breading it because of calories and so forth, this looks like a more guilt-free treat that has a similar kick of the crispy fish I loved getting as a child from FishNChips vendors. The best thing about fish is how quickly it cooks! Great for week-nights, and I am sure this would work well for salmon or tilapia, thanks for sharing 🙂
Libby at ditchthecarbs.com says
March 24, 2014 at 8:12 pmAbsolutely guilt free. Using ground almonds in stead of breadcrumbs is so much healthier and tastier. Add any seasoning, herb, spice you want. I’m glad you enjoyed it.