Old Bay Fish Fry

Old Bay Fish Fry is a keto fried fish recipe featuring a low-carb, gluten-free batter that is wheat-flour free. Don’t be deceived by the golden brown, crispy coating, these fried fish fillets are completely keto-friendly.

Utilizing almond flour as the base, this easy-to-prepare recipe delivers delicious pieces of fish with a wholesome twist.

Keto friendly old bay batter fried fish served in a red basket with a wedge of lemon.

How to make Old Bay Fish Fry, a keto fried fish recipe?

Directions

  1. Start by patting dry the cod fillets thoroughly with a paper towel to ensure the batter adheres properly.
  2. Next, prepare the batter by combining almond flour, grated parmesan cheese, bay seasoning, garlic powder, red pepper, egg, and sparkling water with a hand mixer.
  3. Dip the cod fillets into the batter and deep fry them in hot oil for 1-3 minutes per side until they turn golden brown.
  4. After frying, place the fillets on a drying rack and serve them with tartar sauce for a delicious and crispy keto-friendly fish dish.

Pro Tip

Ensure that the oil reaches 375°F before deep frying to achieve optimal batter adhesion. Avoid overcrowding the pan during frying to maintain the oil temperature. To preserve the ideal consistency, use the keto batter as soon as it’s prepared, as leaving it out for too long may cause it to thicken.

What ingredients do I need to make this keto fish batter?

Ingredients

  • Cod – patted dry with a paper towel. Can also use other firm white flesh fish such as halibut, white fish, mahi-mahi, ono, or pollock,
  • Almond Flour – fine ground Almond Flour for a keto, gluten-free and low-carb recipe.
  • Old Bay Seasoning  – premixed Old Bay Seasoning found in the seafood section in grocery stores.
  • Grated Parmesan – use grated parmesan or a blend found in the self-stable section of supermarkets.
  • Garlic Powder  – ground garlic powder.
  • Red Pepper – ground.
  • Egg – beaten.
  • Sparkling Water – non-flavored carbonated water. Can also use low-carb beer if preferred.

How do I Make Low-Carb Tartar Sauce

  • Mayo
  • Dill pickles
  • Onion salt
  • Lemon juice

Combine the ingredients above.

Keto friendly old bay batter fried fish being dipped into homemade tarter sauce.

How to store leftovers?

To store leftovers, transfer the fried fish to an airtight container and refrigerate, where it will remain fresh for 2-3 days. For reheating, opt for methods such as re-frying, using an air fryer, or utilizing an oven to restore its delightful crispiness.

Looking for other keto friendly recipes?

Keto friendly old bay batter fried fish served in a red basket showing cross sectional cut of deep fried cod.

Watch How To Make It

Keto friendly old bay batter fried fish served in a red basket with a wedge of lemon.

Old Bay Fish Fry

Indulge in our delectable Keto Fried Fish recipe, a low-carb and gluten-free delight made with almond flour batter. Enjoy a guilt-free twist on this classic favorite!
4.45 from 34 votes
Course: Appetizer, Lunch, Main Course, Side Dish
Cuisine: American
Keyword: keto fish batter, keto fish recipes, keto fried fish
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 2
Print Recipe
Calories: 359kcal

Ingredients

Optional Sauce

  • 2 tbsp Mayo
  • 2 tbsp Dill Pickles minced, about 1/2 spear
  • 1/4 tsp Onion Salt
  • 1/8 tsp Lemon Juice

Instructions

  • Gather all the ingredients.
  • If making the optional sauce, finely mince dill pickle spears and place into a small mixing bowl. Otherwise, skip to step 4).
  • In the same small mixing bowl, combine mayo, onion salt and lemon juice. Mix well and set aside.
  • Prepare fillets by washing with cold fresh water and then drying fillets very well with a paper towel. Cut fillets into about 3 x 2 inch cuts and set aside.
  • Prepare batter by combining Almond Flour, grated Parmesan cheese, Bay Seasoning, garlic powder, red pepper powder, egg and Sparkling Water. Use a hand/stand mixer to mix (you can hand whisk, but batter won't be as airy).
  • Take a piece of fillet and dip into batter mix and set aside.
  • Pour enough cooking oil to cover half the fillets into a vessel of choice and heat oil up to 375F.
  • Once up to heat, reduce heat to medium, carefully add coated fillets and cook for 1-3 minutes until golden brown. Flip and cook the other side for 1-3 minute until golden brown. Once done, transfer fillets to drying rack and leave for about 1 minute (if you don't have a drying rack, you can just place them on a plate with paper towels).
  • Once all excess oil has dripped off, transfer the fried fish fillets to a serving plate and serve with optional sauce.

Nutrition

Calories: 359kcal | Carbohydrates: 6g | Protein: 45g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 623mg | Potassium: 985mg | Fiber: 2g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 2mg
*Values Based Per Serving
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16 Comments

  1. I did the recipe exactly, however the batter did not stay on the fish and my pan and oil where Hot!!! ?

    • LowCarbingAsian

      Hi Maggie – sorry to hear that. Was the batter thick when you made it? If not, there is a chance too much carbonated water or too little almond flour was used.

      • Old post, but I second Deb’s comment. Swap the sparkling water for a lo-carb beer for a little more flavor. Also, I can confirm you can sub powdered chicharrones for the almond flour, but it makes the batter MUCH thicker amd requires twice the amount of liquid to get a good consistency.

  2. Best coating ever, I didn’t have sparkling water but I did have an ice cold Mic Ultra that was the perfect substitute! Thanks for sharing my new go to breading,

    • LowCarbingAsian

      Hey Deb! Great to hear you liked the fish batter! Yup, a Mic Ultra will do just fine as well.

  3. I had the same problem with the batter not sticking. I followed the directions because I wasn’t sure with the almond flour how it would turn out, but in normal bartering, you want to go wet-dry-wet. So typically you would coat your fish (wet) in flour (dry) and then dip in the batter. Dipping wet fish (even if it’s patted dry) into wet batter will only result in slide offs unfortunately. Next time I’ll try dipping the fish in either some extra parm or almond flour first.

    The taste of what did stick was great, and I modified the sauce by adding some extra lemon juice and some old bay and garlic powder, and it made a great remoulade type sauce to dip it in.

    • LowCarbingAsian

      Hey Adam – The only thing I can think of is the fish fillets might have not been thoroughly dried or the batter was too watery. You can try to add some flour before the batter, but if the fish fillets are properly dried, the the flour probably won’t stay on the fillet.

      Update – Hey Adam, after getting your comment, we decided to we test this recipe and we found out adding another egg to the batter really helps bind the batter in place once it hits the oil. So if you decide to give this recipe another go, please give that a try!

  4. Sharon Barlow

    Made this for dinner tonight and it was so good. I did add 1 tsp more almond flour and patted the fish really dry, the batter stayed on perfectly. I also added a drop of mustard to the tarter sauce but it is a keeper.

  5. hi, can i ask what type of frying oil you guys use?

    • LowCarbingAsian

      Hi Toby! We use regular ol’ vegetable oil but you can use whatever your preferred frying oil is. Just make sure the oil is up to temp otherwise it will become a soggy mess (personal experience)!

  6. do you think this would work in an air fryer?

  7. Cassandra Robertson

    Make as instructed, used electric mixer and added 2 1/2 tsp corn starch. Used coating for jumbo shrimp and extra dry, flounder filets, they came out crispy and NONE of the batter came off. GREAT FLAVOR & NONE of the guilt! Excellent alternative for keto!

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