This easy Low Carb Keto Fish Sticks recipe is a crispy, golden delight that’s perfect for a quick and healthy meal! Coated in crushed pork rinds for a crunchy texture, these fish sticks are packed with flavor from lemon pepper and paprika. They’re pan-fried to perfection and pair well with your favorite dip for a satisfying low-carb treat!
Ingredients Needed
- 450g (1 lb) cod fillets
- 2 tbsp coconut flour
- 2 large eggs
- 50g (1.75 oz) pork rinds, crushed
- ½ tbsp lemon pepper seasoning
- ½ tsp paprika
- 60ml (¼ cup) avocado oil
How To Make Low Carb Keto Fish Sticks
- Cut the fish: Slice the cod into strips, about 2.5 cm (1 inch) wide and 7.5 cm (3 inches) long. Pat dry with paper towels.
- Prepare the coating: Set up three shallow bowls—add coconut flour to the first, whisked eggs to the second, and a mix of crushed pork rinds, lemon pepper seasoning, and paprika to the third.
- Coat the fish: Using separate hands for wet and dry ingredients, dredge each fish strip in coconut flour, dip into the egg, and then coat with the pork rind mixture. Place on a board and repeat with all pieces.
- Fry the fish sticks: Heat the avocado oil in a large skillet over medium heat. Add the fish sticks in a single layer and cook for 2-3 minutes per side until golden brown and cooked through.
Recipe Tips
- Pat the fish dry before coating to help the breading stick better and prevent sogginess.
- Crush the pork rinds finely to create a smooth, even coating for extra crispiness. A food processor works best!
- Use separate hands for dry and wet ingredients to keep the coating from getting clumpy and messy.
- Don’t overcrowd the pan when frying—cook in batches so the fish sticks crisp up evenly.
- Serve immediately for the best crunch! If needed, keep them warm in the oven at 95°C (200°F) until ready to eat.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover fish sticks cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: Lay the fish sticks in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months. To eat, thaw in the fridge overnight before reheating in the oven at 180°C (350°F) until crispy.
- Reheat: Preheat the oven to 180°C (350°F). Place the fish sticks on a baking sheet and heat for 8-10 minutes, flipping halfway, until crispy and warm.
Nutrition Facts
Serving Size: 1 fish stick (out of 4 servings)
- Calories: 333 kcal
- Total Fat: 21.2g
- Saturated Fat: 5.0g
- Cholesterol: 167.5mg
- Sodium: 356.2mg
- Potassium: 300mg
- Total Carbohydrate: 2.5g
- Net Carbs: 1.1g
- Dietary Fiber: 1.4g
- Sugars: 0.4g
- Protein: 31.5g
Check out More Recipes:
- Low Carb Keto Asparagus Stuffed Chicken Breast
- Low Carb Keto No Noodle Lasagna
- Low Carb Keto Orange Chicken Recipe
Low Carb Keto Fish Sticks
Description
This easy Low Carb Keto Fish Sticks recipe is a crispy, golden delight that’s perfect for a quick and healthy meal! Coated in crushed pork rinds for a crunchy texture, these fish sticks are packed with flavor from lemon pepper and paprika. They’re pan-fried to perfection and pair well with your favorite dip for a satisfying low-carb treat!
Ingredients
Instructions
- Cut the fish: Slice the cod into strips, about 2.5 cm (1 inch) wide and 7.5 cm (3 inches) long. Pat dry with paper towels.
- Prepare the coating: Set up three shallow bowls—add coconut flour to the first, whisked eggs to the second, and a mix of crushed pork rinds, lemon pepper seasoning, and paprika to the third.
- Coat the fish: Using separate hands for wet and dry ingredients, dredge each fish strip in coconut flour, dip into the egg, and then coat with the pork rind mixture. Place on a board and repeat with all pieces.
- Fry the fish sticks: Heat the avocado oil in a large skillet over medium heat. Add the fish sticks in a single layer and cook for 2-3 minutes per side until golden brown and cooked through.
Notes
- Pat the fish dry before coating to help the breading stick better and prevent sogginess.
Crush the pork rinds finely to create a smooth, even coating for extra crispiness. A food processor works best!
Use separate hands for dry and wet ingredients to keep the coating from getting clumpy and messy.
Don’t overcrowd the pan when frying—cook in batches so the fish sticks crisp up evenly.
Serve immediately for the best crunch! If needed, keep them warm in the oven at 95°C (200°F) until ready to eat.
Low Carb Keto Fish Sticks
