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fried fish fillet, lemon, asparagus, tartar sauce on plate.

Keto Fried Fish w/Spicy Tartar Sauce

  • Author: Deb Belsha
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American


This keto fried fish is pan fried to a golden brown crispy crust made with almond flour and a few simple seasonings. The homemade spicy keto tartar sauce has plenty of flavor to compliment the fish.


Units Scale

Tartar Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup unsweetened pickle relish
  • 1 teaspoon dijon mustard
  • 1 teaspoon horseradish
  • 1 teaspoon garlic or regular chili sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon tarragon or dill, optional


Fish Fillets

  • 2 large Tilapia fillets (about 6 oz. each) *
  • 1/2 cup fine almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons Old Bay seasoning *
  • 1/2 teaspoon each salt and pepper
  • 2 tablespoons oil (olive, canola, vegetable or avocado)


Tartar Sauce

  1. Combine all sauce ingredients.  Taste for seasoning and adjust as needed.
  2. Store in refrigerator until needed.

Fish Fillets

  1. Stir the flours and seasonings in a shallow bowl.
  2. Heat a cast iron or heavy pan over medium high heat for 1-2 minutes. 
  3. Dry the fillets with paper towel. Dip the fish in the flour mixture and press down to coat.  Shake off the extra flour.
  4. Pour the oil in pan and hold the handle to gently swirl the oil around the pan.
  5. Place fillets in hot oil and don't overlap the fish.  Don't move them around yet, let them fry for 2 minutes.
  6. Gently slide a metal spatula under the fish and if it has loosened from pan, flip it over.  If still a bit stuck on the bottom, let fry another 30 seconds or so and then flip. 
  7. Cook the other side for 2 more minutes.  If the oil is smoking, turn down the heat.
  8. Remove fillets to paper towel lined plate.  Serve immediately with tartar sauce and lemon slices.


*If frozen, defrost fish fillets in refrigerator.  Make sure fish is dry before putting in hot oil.

*You can substitute Old Bay with 1/4 teaspoon each of paprika, celery seed, garlic and onion powder.

*If you prefer, you can use other white fish such as flounder, cod, halibut, sole, haddock.  Make sure the fillets are thin so that they will be crispy when fried.

*Make sure to shake off the extra flour.  Too much will flour will make the fish's coating very mushy.

*To reheat any leftovers, place on a cookie sheet in heat in a 350°F oven for about 10 minutes.  Or reheat in a frying pan with just a bit of oil.  It's not recommended to use a microwave to reheat.  The coating will be soft and mushy.

*The nutrition is calculated for 1 tablespoon of tartar sauce per serving.  There will be leftover sauce.  Use it on a sandwich, serve with raw or cooked vegetables.  Or make make another meal with fish.  The sauce will keep up to 2 weeks in the refrigerator.


Keywords: seafood, white fish, pan fry