Yes you can still have that crunchy, savory breaded fish you've been missing. And it's so easy. Keep the seasoning light or spice it up. It's up to you. If you have trouble with eggs, there is an egg free version as well.
To make this recipe keto friendly, simply replace the gluten-free breadcrumbs with 1 cup of ground or finely chopped pecans, and replace the gluten-free flour with almond flour.
1 1/2 pound of white fish fillets (haddock, cod, catfish, pollock, snapper)
salt and pepper to taste
1 cup of gluten free breadcrumbs - unseasoned
2 tablespoons of finely chopped parsley
1/4 up of gluten free flour
2 large eggs lightly beaten (or 1/2 cup egg substitute - canned coconut milk works well)
1 tsp of cajun or creole seasoning (optional)
Preheat oven to 425°
Line a rimmed baking sheet with parchment paper or foil
Set up your breading station
- 3 bowls, one with flour, one with egg or egg substitute, one with breadcrumbs and parsley mixed together.
Dip the fish fillets first in the flour, coat thoroughly, then in the egg, then in the breadcrumbs
Arrange on the baking sheet
Bake for 16 to 20 min or until the fish flakes easily with a fork
Serve with a lemon wedge and tartar sauce or this full flavoured aioli