RECIPE
20 INGREDIENTS15 STEPS50MIN

Keto Filet-o-Fish Burger

5.0
4 Ratings
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Whitney Lofts at SideChef
La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
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Turning a bite of childhood nostalgia, into a low-carb, homemade version that is perfect for gluten-free or keto eaters.

50MIN

Total Cooking Time

20

Ingredients
Whitney Lofts at SideChef
La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Burger Bun
4 Tbsp
Cream Cheese
1
Large Egg
1 3/4 cups
Almond Flour
1/4 cup
Flaxseed Meal
1/4 cup Almond Flour
2 Tbsp
Xanthan Gum
1 Tbsp
Baking Powder
1 Tbsp
Baking Soda
1
Egg , beaten
for egg wash
8 slices
American Cheese Slices
for assembly
Cheddar Cheese
Fish Fillet
4
White Fish Fillets
I used Pollock Fillets
1.5 oz
Pork Rinds
1
Egg , beaten
to taste
4 cups
Neutral Oil
for frying
Tartar Sauce
1/2 cup
Mayonnaise
I used Japanese Mayo
2 Tbsp
Capers , roughly chopped
2
Small Pickles , roughly chopped
1 Tbsp
Pickle Juice
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Author's Notes

If you’re paleo, you can achieve an even lighter result by substituting ½ cup of the total almond flour with arrowroot flour.

Directions

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Step 1
Add the Mayonnaise (1/2 cup) , Capers (2 Tbsp) , Pickles (2) , Lemon Juice (1 Tbsp) , Pickle Juice (1 Tbsp) and stir to combine. Chill until ready to serve.
Step 2
Preheat the oven to 350 degrees F (175 degrees C).
Step 3
Add the Almond Flour (1 3/4 cups) , Flaxseed Meal (1/4 cup) , Xanthan Gum (2 Tbsp) , Baking Soda (1 Tbsp) , and Baking Powder (1 Tbsp) together and blitz in a food processor. Set aside.
Step 4
Place the Mozzarella Cheese (1 1/2 cups) and Cream Cheese (4 Tbsp) into a microwave for 1 minute.
Step 5
Stir to combine. Once combined and cool to touch add the Egg (1) and mix to incorporate.
Step 6
Combine both the wet and dry mixture together until a dough forms. Start by pulsing, then let the blades run as the dough combines.
Step 7
Give the dough a quick knead, then divide the dough into equal-sized portions. I weighed mine, but you can just eyeball the portions if you want.
Step 8
Form dough into a ball and place on a baking tray. Smooth the surface with an ice cube, then brush with a Egg (1) .
Step 9
Bake for 15-20 minutes until golden brown.
Step 10
Pulse the Pork Rinds (1.5 oz) in the food processor until it becomes a fine crumb coating. Season with Salt (to taste) if using unseasoned rinds. Transfer to a bowl.
Step 11
Dredge the White Fish Fillets (4) in the Egg (1) before tossing into the crumb coating.
Step 12
Heat the Neutral Oil (4 cups) in a heavy saucepan until it reads 350 degrees F (175 degrees C). Fry until the fish is golden brown (3-5 minutes), then transfer to a wire rack.
Step 13
Cut buns in half and place on parchment-lined baking sheet.
Step 14
Place fish filets on each bun and top two slices of American Cheese Slices (8 slices) on each piece of fish and broil for 30 seconds or until the cheese has melted.
Step 15
Assemble the burger with the fried fish and a generous schmear of tartar sauce.

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