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    Home » Recipes » Low-Carb Keto Dinner Recipes

    Lemon and Parsley Crumbed Fish

    Published: Mar 23, 2014· Modified: Apr 14, 2022· By Libby Jenkinson May contain affiliate links.

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    Gluten-free lemon and parsley crumbed fish served with slices of lemon and parsley

    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.

    Gluten-free lemon and parsley crumbed fish served with slices of lemon and parsley

    Crumbed Fish (Without Breadcrumbs)

    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. Click to Tweet

    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.

    Gluten-free lemon and parsley crumbed fish served with slices of lemon and parsley

    Lemon and Parsley Crumbed Fish Recipe

    Please rate this recipe.

    4.7 from 14 votes
    Servings: 5
    NET carbs: 2g
    Author: Libby Jenkinson
    Prep Time 10 minutes
    Cook Time 6 minutes
    Total Time 16 minutes
    Category: Dinner
    Diet: Diabetic. Gluten Free
    Dairy Free. Gluten Free. Paleo
    Print
    Low carb, wheat free crumbed fish fillets. Lemon and parsley crumbed fish is a family favourite.

    Calculate ingredients

    Adjust servings: 5
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    Ingredients

    • 100 g (1 cup) almond meal/flour
    • 2 tablespoon (2 tablespoon) lemon zest
    • ¼ 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.
    © Copyright Ditch The Carbs

    Notes

    You can also cut the fillets into smaller pieces and make fish fingers, fish nuggets or fish bites.
    Nutrition Facts
    Lemon and Parsley Crumbed Fish Recipe
    Amount per Serving
    NET carbs
     
    2
    g
    Total Carbohydrates
     
    4
    g
    1
    %
    Fiber
     
    2
    g
    8
    %
    Protein
     
    4
    g
    8
    %
    Fat
     
    9
    g
    14
    %
    Vitamin C
     
    7.1
    mg
    9
    %
    Calcium
     
    49
    mg
    5
    %
    Iron
     
    0.9
    mg
    5
    %
    % Daily Value*
    -
    Calories
    116
    * Percent Daily Values are based on a 2000 calorie diet.

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    Gluten-free lemon and parsley crumbed fish served with slices of lemon and parsley

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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Kate

      February 15, 2021 at 11:48 pm

      Hi Libby,
      I have made your low-carb chicken nuggets twice and they're great! Thank you for doing all the leg-work on that recipe! I baked those because I didn't want to lose the coating in the oil of pan-frying, turning them during the cooking so that they browned evenly.
      I am guessing this is an older recipe, and you refer to not necessarily using egg. I was thinking your egg/oil mix would work great with fish to make a nice "fried" sensation, have you tried it?

      Thanks in advance

      Kate

      Reply
      • Libby www.ditchthecarbs.com

        February 16, 2021 at 2:59 pm

        Hi Kate, thank you for such a lovely message. Yes, this is a super old recipe, I haven't shared it in years. And yes, the egg/oil mixture would be great for crumbing fish. I think I need to spend some time updating this one and adding your idea into the recipe.

        Reply
    2. Karin LeCates

      May 15, 2017 at 1:24 am

      Not seeing how many carbs are in this 🙁

      Reply
      • Libby www.ditchthecarbs.com

        May 15, 2017 at 10:11 am

        Some 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.

        Reply
      • amerto

        December 24, 2017 at 8:46 pm

        it's 4g

        Reply
    3. Brittney

      May 06, 2017 at 2:43 pm

      I'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?

      Reply
      • Libby www.ditchthecarbs.com

        May 08, 2017 at 11:33 am

        Cod 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.

        Reply
    4. djnikkik

      January 05, 2017 at 2:24 am

      Very 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.

      Reply
    5. Sonia

      November 08, 2016 at 8:45 am

      I'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!

      Reply
    6. Brenda

      August 29, 2015 at 12:26 pm

      Substitutes for almond flour? We have nut allergies here!

      Reply
      • Libby www.ditchthecarbs.com

        August 29, 2015 at 9:31 pm

        You could try the new seed flours that are available if you can tolerate sunflower or pumpkin seeds, otherwise ground linseed would work too.

        Reply
    7. Anna Funnell

      February 27, 2015 at 10:01 pm

      Surprisingly 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. 🙂

      Reply
    8. Jan

      October 31, 2014 at 3:31 am

      I 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.

      Reply
    9. Wendy

      October 11, 2014 at 7:23 pm

      How do I prevent the fish from breaking and crumbling while cooking?

      Reply
      • Libby www.ditchthecarbs.com

        October 11, 2014 at 8:34 pm

        Make 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.

        Reply
        • Wendy

          October 11, 2014 at 10:11 pm

          Great, 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.

          Reply
    10. MyKabulKitchen

      March 24, 2014 at 4:57 pm

      I 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 🙂

      Reply
      • Libby at ditchthecarbs.com

        March 24, 2014 at 8:12 pm

        Absolutely 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.

        Reply

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    I'm Libby Jenkinson, MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners. READ MORE→

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