This Keto Fried Cod is the dinner I make when I want something that tastes like a fish fry without the deep fryer or the breading that comes with it. It’s ready in about 25 minutes, start to finish, in a single skillet.
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I pair it with whatever vegetable side is already in the fridge, since the fish itself doesn’t need much dressing up. Cod holds its shape well in the pan, which is part of why I reach for it over more delicate fish.
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Chef Jenn’s Take on Fried Cod
The usual problem with a keto fish fry is the coating. Almond flour burns fast if the oil runs too hot, and a coating that burns on the outside before the fish cooks through ruins the whole point of frying it.
I’ve tested this with almond flour and with ground pork rinds in its place, and both work well if you keep the oil around 350°F. Thin fish like sole doesn’t hold up to this method, but cod, catfish, tilapia, haddock, halibut, and pollock all fry the same way.
The real fix is having every fillet breaded and lined up before any oil hits the pan. The fish cooks in just a few minutes per side, so there’s no time to bread the next fillet while the first one is already in the skillet.
What You’ll Love About Fried Cod
- The whole thing comes together in one skillet, and it’s faster than waiting on a deep fryer to heat up.
- It’s a good nut-free option too, since ground pork rinds work in place of almond flour without changing the method at all.
- Cod holds its shape in the pan better than more delicate fish, so it’s a forgiving place to start if you’re new to pan-frying fish.
Ingredients
- Cod fillets – Fresh works best. Catfish, tilapia, haddock, halibut, or pollock are good substitutes.
- Almond flour – Super-fine, not almond meal. Ground pork rinds work in its place for a nut-free version.
- Eggs – Large, whisked, to help the coating stick.
- Old bay seasoning
- Salt and pepper
- Oil for frying – A neutral, high smoke point oil. You’ll need enough to reach about halfway up the side of the fillets.
How To Make Fried Cod
Scroll down for the full recipe card with exact measurements and printable instructions.
Pat the cod fillets dry with paper towels, then season both sides with salt, pepper, and the seafood seasoning. Dry fish browns better than wet fish, so don’t skip the patting.
Set up a dredging station: whisk the eggs in one shallow dish, and spread the almond flour in a second dish of similar size.
Dip each fillet in the egg, then press it into the almond flour, flipping to coat all sides. Set the breaded fillets on a plate and keep going until they’re all done. Have them lined up and ready before any oil goes in the pan.
Heat about half an inch of oil in a heavy-bottomed skillet until it reaches 350°F, or until a pinch of almond flour sizzles on contact. Lay the fillets in gently, leaving room to flip them.
Cook for 2 to 3 minutes per side, until golden brown and the fish flakes easily. Transfer to a paper towel-lined plate to drain before serving.
Make It A Meal
I always have this with a batch of my Keto Tartar Sauce on the side, since it’s built for exactly this kind of fried fish. Add my Coleslaw for the classic fish fry pairing.
For a heartier plate, serve it with my Green Beans Almondine with Bacon.
Storage
This fish is best eaten fresh and hot, since the crust softens as it sits. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet, the oven, or an air fryer to bring some of the crispness back, rather than the microwave.
Frequently asked questions
Yes, and it also works well for reheating leftovers. Set the air fryer to about 375°F and watch it closely so the coating doesn’t overcook before the fish is heated through.
Fresh gives the best texture, but frozen works if it’s fully thawed and patted very dry first. Extra moisture from thawed fish is the main reason the coating can slip instead of sticking.
This usually means the fish wasn’t dry enough before breading, or the oil wasn’t hot enough to set the crust right away. Pat the fillets dry, press the coating on firmly, and make sure the oil has reached 350°F before the fish goes in.
Add Preferred SourceKeto Fried Cod
Ingredients
- 24 ounces cod filets
- 1 cup almond flour
- 2 large eggs
- 1 tablespoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons peanut oil or enough in the pan to reach halfway up the fish.
Instructions
- Heat about 1/2-inch of oil in the bottom of a heavy-bottomed skillet. Cast-iron works great!
- Pat the fish dry with paper towels then season the cod filets with salt and pepper and the Old Bay seasoning.
- Whisk the eggs in a shallow dish large enough to hold 1 filet, and spread the almond flour into a second similarly-sized dish.
- Working with one filet at a time, dip the filet into the egg, then gently press it into the almond flour. Flip the filet over, ensuring it is coated on all sides. Transfer the filet to a plate and continue until all the filets are coated.
- Heat the oil until it reaches about 350-F on a thermometer or until a few crumbs sizzle when dropped into the oil.
- Gently lay the fish into the oil, leaving enough space between the filets to flip them over.
- Cook for 2-3 minutes, then gently and carefully flip the filets over and cook another 2-3 minutes or until golden brown.
- Transfer the cooked filets to a paper towel-lined plate to drain, then serve and enjoy!
Notes
Recipe Card Tips
- Keep the oil around 350°F. Too hot and the almond flour burns before the fish cooks through.
- Bread all the fillets before any oil goes in the pan. This one cooks fast, and there’s no time to bread as you go.
- Leftovers reheat well in the air fryer at about 375°F. Watch closely so the coating doesn’t overcook.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
WANT EVEN MORE EASY KETO DIET RECIPES?
I’m always in the kitchen creating new recipes, and while some of them are big hits, I get some misses, too. But these are some of my favorite all-time recipes:
- Thick and luscious Salmon Chowder
- Grilled veggies – I love how versatile this recipe is!
- This amazing cauliflower dish
- Meaty sausage Parmigiana
I really thought the seasoning here was perfect! The whole family enjoyed it. Thank you!
So glad you all loved it! It’s a favorite here, too! ~Jenn
This is an amazing dish! I could eat this three times a week!!!!!!
I’ve been looking for something special to make for our low-carb friends and we have a winner! This is so so good. Thank you.
Loved this low carb fish recipe. It was perfectly flaky on the inside and crispy on the outside. And the flavor was amazing!
This is my new favorite fish breading. I’m going to use it for all my fish fillets!
The list of ingredients calls for 2 tablespoons of oil while the instructions for cooking call for a half an inch of oil in the pan.
Oops, I’ll fix that up. Thank you! ~Jenn
Has anyone tried this air fried.
I’ve done it in the air fryer. Set the temp to about 375 and just watch you don’t overcook it. Yum!
Can you do this in air fryer?
I’ve made this so many times. It is one of our favorite fish recipes. So simple but so delicious, and it goes with pretty much any side dish.
I’m so glad you love it, and thanks for coming back to comment! ~Jenn
Really enjoyed that! We saved two of the thicker pieces to reheat for a “fillet of fish” type sandwich. Appreciated!
So glad you loved it, and thanks for coming back to comment! ~Jenn