This Parmesan Crusted White Keto Fish Recipe is low-carb and gluten-free. Instead of traditional breadcrumbs, it uses grated parmesan cheese to create a fragrant crust. Grated parmesan, when fried, turns golden and crispy.
This amazing recipe is ready from start to finish in under 15 minutes, perfect for a lazy dinner.
Any type of white fish can be made with this recipe. I used frozen pollock.
Pollock is a mild and flaky white fish that pairs well with spices to make for a healthy, nutritious meal. Fresh or frozen fish works the same just make sure frozen is thawed.
Ingredients to Make Parmesan Crusted White Fish
- White Fish (Pollock)
- Parmesan
- Egg
- Salt
- Pepper
- Olive oil
How to Make Parmesan Crusted White Keto Fish
Pat the fish dry with paper towels, season with salt and pepper on both sides.
In one deep plate, whisk an egg into another plate and spread out the Parmesan cheese.
Dip one piece of fish into the egg.
Then, put the fish into the Parmesan cheese.
Heat 2-3 tablespoons of oil in a large non-stick skillet over medium heat. Put the white fish in a heated skillet.
When you place the fish down into the oil, do not move them around until the Parmesan cheese has had enough time to turn golden, about 3-4 minutes. Then, use a spatula to flip the fish over gently and cook on the other side about 2-3 minutes longer. Transfer to a paper towel-lined plate.
Serve with couscous, vegetable salad or Keto Arugula Avocado Salad.
How to Store and Reheat it
You can store any leftover parmesan crusted white fish in an airtight container in the refrigerator. It should last for about 2-3 days. To reheat it, just warm it for a few minutes in the microwave.
Parmesan Crusted White Keto Fish Recipe
Ingredients
- 2 lb White Fish (Pollock)
- ½ tsp salt
- ¼ tsp pepper
- 4 tbsp olive oil
- 1 egg
- ¼ cup Parmesan cheese
Instructions
- Pat the fish dry with paper towels, season with salt and pepper on both sides.
- In one deep plate, whisk an egg into another plate and spread out the Parmesan cheese.
- Dip one piece of fish into the egg.
- Then, put the fish into the Parmesan cheese.
- Heat 2-3 tablespoons of oil in a large non-stick skillet over medium heat. Put the white fish in a heated skillet.
- When you place the fish down into the oil, do not move them around until the Parmesan cheese has had enough time to turn golden, about 3-4 minutes.
- Then, use a spatula to flip the fish over gently and cook on the other side — about 2-3 minutes longer. Transfer to a paper towel-lined plate.
- Serve with couscous and vegetable salad.
