Ingredients

The following ingredients have 2 Servings
  • 1/2 tbsp olive oil
  • 1 medium zucchini
  • salt and pepper (to taste)
  • 3/4 lb cod ((white fish))
  • Oil for frying
  • 1/2 cup almond flour
  • 1/4 tsp Onion Powder
  • 1/2 tsp paprika powder
  • 1/2 cup Parmesan cheese (grated )
  • 1 egg
  • salt and pepper to taste
  • 2 tbsp dill pickle relish
  • 1/4 tbsp curry powder
  • 1/2 cup Mayonnaise

Instruction

  • For the sauce, simply combine all the sauce ingredients in a bowl. Mix well then set aside.
  • Line some parchment paper on a baking sheet and preheat the oven to 400°F. Make thin zucchini rods, brush them with oil, and spread them on the baking sheet. Add a pinch of salt and pepper on top. Bake for about 30 minutes or wait until the zucchini turns golden brown.
  • While baking the zucchini, crack the egg in a bowl and beat thoroughly.
  • On a separate plate, combine Parmesan cheese, almond flour, and the remaining spices to make the keto fish batter.
  • Slice the fish into 1 inch by 1 inch pieces. Roll them on the flour mixture. Dip in the beaten egg and sprinkle more flour to cover the pieces again completely.
  • Place a deep saucepan on the heat with about 340-360°F. Heat the oil for a while then fry the fish for three minutes on each side. Remove from the heat when it becomes golden brown but make sure that the fish is cooked through.
  • Transfer to a serving plate and serve with the baked zucchini fries and tartar sauce. You can also use any other keto-friendly sauce of your choice.