🐟 Keto Crispy Fish Batter — Long John Silver’s Style

Crispy, golden, and wonderfully crunchy, this keto-friendly batter is a delicious way to enjoy fried fish without traditional flour. Almond flour, whey protein isolate, and Parmesan create a light coating that browns beautifully while keeping the carbs low.

Servings: 4
Prep Time: 10 minutes
Cook Time: 8–12 minutes
Total Time: About 20 minutes

🥘 Ingredients

For the Keto Batter

• ¾ cup almond flour
• ¼ cup unflavored whey protein isolate
• 2 tbsp finely grated Parmesan cheese
• ½ tsp baking powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika
• ¼ tsp salt
• ¼ tsp black pepper
• 1 large egg
• ½ cup cold sparkling water, plus more if needed

For Frying

• 2–3 cups avocado oil or another keto-friendly frying oil
• 1 lb (450 g) firm white fish fillets, such as cod, haddock, pollock, or tilapia

👩‍🍳 Instructions

1. Prepare the fish
Pat the fish completely dry with paper towels. Cut into strips or smaller fillets. Season lightly with salt and pepper and set aside.

2. Make the batter
In a medium bowl, whisk together almond flour, whey protein isolate, Parmesan, baking powder, garlic powder, onion powder, paprika, salt, and black pepper.

Add the egg and cold sparkling water. Whisk until you have a smooth, thick batter similar to pancake batter. If it seems too thick, add sparkling water 1 tablespoon at a time.

3. Heat the oil
Pour the oil into a deep, heavy-bottomed skillet or Dutch oven. Heat to 350°F (175°C). Keep the temperature as steady as possible for the crispiest coating.

4. Coat the fish
Dip each piece of fish into the batter, making sure it is completely coated. Allow excess batter to drip off for a few seconds.

5. Fry until golden
Carefully lower the battered fish into the hot oil. Fry in batches so you don’t overcrowd the pan.

Cook for about 3–5 minutes per side, depending on the thickness of the fish, until the coating is deeply golden and the fish is cooked through.

The fish should reach an internal temperature of 145°F (63°C).

6. Drain and crisp
Transfer the cooked fish to a wire rack set over a baking sheet. Avoid placing it directly on paper towels if you want maximum crispiness.

Let it rest for 2–3 minutes before serving.

🍋 Keto Serving Ideas

Serve with:

• Sugar-free tartar sauce
• Lemon wedges
• Coleslaw made with a low-carb dressing
• Zucchini fries
• Cauliflower fries
• A simple cucumber salad

🔥 Extra-Crispy Tips

• Keep the sparkling water cold — it helps create a lighter batter.
• Don’t overcrowd the pan, or the oil temperature will drop and the coating can become greasy.
• Grate the Parmesan finely so it blends smoothly into the batter.
• Fry at approximately 350°F (175°C) for the best balance of crispness and even cooking.
• For extra crunch, let the batter-coated fish sit for about 1 minute before frying.

🥩 Other Proteins

The same batter can also be used for shrimp, chicken tenders, zucchini, mushrooms, or onion rings. Adjust cooking time according to the food being fried.

Low-carb note: The exact net carbs depend on the almond flour, whey protein, Parmesan, and the type of fish used. The batter is designed to be keto-friendly, but frying oil adds calories without adding significant carbohydrates.