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RECIPE
20 INGREDIENTS15 STEPS1hr

Keto Filet-o-Fish Burger

4.8
9 Ratings
Turning the classic, nostalgic Filet-o-Fish Burger into a low-carb, keto version. This homemade Keto Filet-o-Fish Burger is made with gluten-free, keto burger buns and pork-rinds as crumbs for that crispy fish fillet.
Keto Filet-o-Fish Burger Recipe | SideChef
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Turning the classic, nostalgic Filet-o-Fish Burger into a low-carb, keto version. This homemade Keto Filet-o-Fish Burger is made with gluten-free, keto burger buns and pork-rinds as crumbs for that crispy fish fillet.
Whitney Lofts
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.
http://instagram.com/whitneylofts
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Fulfilled by
Whitney Lofts
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.
http://instagram.com/whitneylofts
1hr
Total Time
$8.56
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Burger Bun

1 1/2 cups
4 Tbsp
Cream Cheese
1
Large  Egg
1 3/4 cups
Almond Flour
1/4 cup
Flaxseed Meal
or 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
or Cheddar Cheese

Fish Fillet

4
White Fish Fillets
I used Pollock Fillets
1.5 oz
Pork Rinds
1
Egg , beaten
to taste
as needed
Neutral Oil
about 4 cups, 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
1 Tbsp
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Nutrition Per Serving

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CALORIES
1744
FAT
102.0 g
PROTEIN
161.8 g
CARBS
42.6 g

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.

Cooking Instructions

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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 (as needed) 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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Nutrition Per Serving
Calories
1744
% Daily Value*
Fat
102.0 g
131%
Saturated Fat
29.7 g
148%
Trans Fat
0.2 g
--
Cholesterol
693.6 mg
231%
Carbohydrates
42.6 g
15%
Fiber
17.2 g
61%
Sugars
14.1 g
--
Protein
161.8 g
324%
Sodium
4288.9 mg
186%
Vitamin D
9.9 µg
50%
Calcium
1250.9 mg
96%
Iron
6.0 mg
33%
Potassium
2418.8 mg
51%
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