Go to expressvpn.com/HIGHFALUTIN and find out how you can get 3 months of ExpressVPN free! Keto FRIED FISH Battle - The BEST Low Carb Fish Fry Recipe! Are you ready for a LOW CARB FISH FRY? Meet me in the test kitchen to determine which keto breading is best for fried fish! Will the old standby of almond flour friend fish win out over newer recipes like pork panko fried fish made with pork rinds? Let's find out! 🐟 --------------- RECIPES WE TESTED Crispy Keto Fried Fish by Healthy Recipes Blog healthyrecipesblogs.com/low-carb-fried-fish/ Keto Fried Fish: Pork Panko Crusted Halibut by The Castaway Kitchen thecastawaykitchen.com/keto-fried-fish/ **Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with, or sponsored by ExpressVPN or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I present are solely my own.** #FriedFish #LowCarbFriedFish #KetoFriedFish -------------- GET MY NEW BESTSELLING COOKBOOK My new book "Ketogenic Diet On A Budget" is available now! Click below to order now! amzn.to/3plffqB -------------- PRODUCTS USED IN THIS VIDEO ProTeak Cutting Board: amzn.to/2Qb2dLX My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- "SIFT Y'ALL" AND OTHER HIGHFALUTIN' MERCHANDISE Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb -------------- MY SOCIAL MEDIA LINKS Website: www.highfalutinlowcarb.com Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound -------------- THE HIGHFALUTIN' KITCHEN STUDIO GEAR Front Camera (Canon 70D): amzn.to/3dQed0a Front Camera Lens (Canon 24mm Prime): amzn.to/3qYXLhR Overhead Camera (Canon G7Xiii): amzn.to/2NHLWy3 Switti RGB LED Lights: amzn.to/3dV71zX Neewer LED Ring Light: amzn.to/3kxZwQz Comica Wireless Lavalier Mics: amzn.to/3ku9uCG Neewer Heavy Duty C-Stand: amzn.to/3uxBlGx

Wes I'm so glad your back, and wanted you to know and to Thank you. Because of what you have been doing, it helped saved my husband's life. His A1c started out at 9.7 in June when diagnosed with diabetes. It's is 5.4 and needs reduced by half for type 2. You have an amazing pallette and saved my Hyde many of times from these tests. You look amazing as well. Im riding this train with my husband and we both have lost nearly 80lb together. Thank you dearly for all these efforts. Sometimes people need to know they are appreciated. And that I do have for you and respect.

I use my blender for my pork panko, it makes them a lot finer. Then I put them in a zip lock and freeze, it helps take away the pork flavor

1. You are looking amazing!! 2. I cook a lot of fish (walleye) because hubs goes to Lake Erie fishing frequently during the summer. I find, after I 'bread' it (regardless of what I use), if I put the fish on a rack on a baking sheet...and put it in the fridge for a 1/2 hour or so...it tends to keep the breading ON the fish, not in the hot oil.

Woohoo, Wes is back! Pork panko breading is so good. I have been doing some chicken tenders like this recently and it is really good. I usually put the seasoning in the pork rinds instead of the egg but I don't think it makes much of a difference. I don't even really eat many pork rinds any more so I just grind grind up the whole bag in my food processors and use as needed.

You're back!! You look great and well rested! Take care of yourself. Nice to see you again 😊, Wes. Omg, you're makin' me hungry!

My daughter is allergic to coconut so I use oat fiber as the first coating before the egg wash and sometimes mix a little Parmesan into the pork rind crumbs for chicken & fish

When I got home, my day got so much better when I saw the notification for your video!😁 Wes, you really look so much thinner! Thank you for another great video. I really appreciate your time and effort in researching these recipes and techniques. Also, thank you for sharing all of these websites. There are so many that I've turned to for inspiration thanks to you. ♥️♥️♥️

For batter n fry methods, I've tried almond flour, coconut flour, protein powder & pork rinds. My fave so far is to double dredge - first using protein powder, then pork rinds. I'll keep it real though. I'm too lazy for that so I go right from the egg to the pork rinds. 😋 Great video! Sometimes trial & error recipe comparisons can get overwhelming (not your video but testing them out for myself) so these technique differences are much appreciated for more everyday cooking.

I love using pork panko as breading. Instead of coconut/almond flour, I use oat fiber as a dredge. It has zero carbs and as far as I can tell it works just like AP flour.

Wes, the dredge in coconut flour before the egg batter likely made a BIG difference when frying foods (chicken, fish, etc.). Before Keto, I always dredged in flour, then beaten egg, then panko or cracker or dried bread crumbs. This was a technique I was taught be a friend who worked as a cook in a restaurant and that was their process. It helps the 3rd step/final coating stick better and it does really help with keeping the protein moist. I've used oat fiber mixed with coconut flour for the 1st dredging step. And for me, Old bay all the way🙃.

I made this tonight. I added some "tartar" sauce of mayo, lemon juice, dill pickles chopped, capers, and dill weed..it was Fabulous! So glad to have something different for dinner for a change! Thank you!

1. I LOVE your channel and I am SO happy that you are back to posting - we missed you! 2. I have used YOUR interpretation of pork rind breading for a couple of years now (since your Chicken Tender Battle!) and have agreed with you that it was generally the best option out there. (even though it can taste a bit "pork-rind-y") 3. You have GOT to try Indigo Nili's version. It is AMAZING. It doesn't fall/slip off like many breadings do. It is super crunchy. It tastes amazing. It absolutely cuts the amount of "pork rind-y" taste to almost nil. It works for everything fried!!! Fish. Fried Chicken( and strips/nuggets!). Pork chops. ONION RINGS!!! You can prepare a bulk batch ahead and flavor to taste when you use it - Ranch, Cajun, Italian, TexMex, "Southern"!, etc. 4. Here is a link to her main recipe for this technique, but she has a few other videos showing specific applications: kzfaq.info/get/bejne/j7ldlpuqttLKZoE.html

I'm gonna try this. Looks great, though I tend to season the fish, then add the batter. The seaoning tends to get into the batter as it cooks and I feel I can control it better. But if someone thinks otherwise, pls let me know. I'm willing to reconsider. The post below, about the lady's husband's A1c going down, is inspiring. We have done so well on keto this year, and we've gotten several people close to us to join us, too. I do recommend your channel, Wes, to hopefully get people to see they can keep eating tasty, "normal" food on low carb or keto - but without all the carbs (with only a few). Your channel helps a lot of us! I make certain things I've learned about here all the time now - especially those seed crackers - we're crazy about them!

I like pecan coated chicken but I bet it would be good for fish too.

I am so HAPPY that you are back. You are a great person Wes. Love you bunches 😉

I totally agree with you on the air fryer to oil frying.it takes me 45 minutes to get chicken wings to the crispiness I like and by then there over done

I am so glad to see you back, and you look FABULOUS! You're an inspiration Wes!

OMG you are looking amazing! Looks like Cali life is treating you good. I was so happy when I got the notice of a new video this morning.

If you going to air fry fish start with mostly frozen fish. It will make it cook longer and will get crispier. You will have to work with time. I cook mine around 36 min @400 deg F.

Hey Wes welcome back...I've been using the pork rind panko for a long while and it works beautiful. The only thing different is that I use a grass-fed based whey before the egg wash, and it works well for chicken fried steak, fried chicken, fish, venison, veggies, etc etc and my favorite of all pork chops all of which I do in my air fryer, and it turns out fantastic....i always hand smash my rinds for 30-40 secs in the bag then into the processor for 40-50 secs more leaving a very fine breading to work with...beats having to oil it all up in a skillet

Designing Women is one of my favorite series. I have seasons 1-5 on DVD.

So SO good to see you again!! Thank you so much for these videos!

Love you to try some Lupin Flour recipes please Wes ❤

"Sift ya'll". Love it. I have to tell you I was watching Steve from Serious Keto and he was doing a recipe with almond flour (I think it might have been a packaged mix, I can't remember) and he said something to the effect of I'm not going to sift ya'll with a giggle and then said I know you know where that comes from. I loved it! I even use the phrase when using regular flour for my non-keto recipes for others. Greatest saying ever!!

We've been able to find pork rinds at Walmart and Aldi's. Can't wait to try the pork rinds on my next fish fry. Thank you for another great video!

To make my pork panko much finer, I use my blender. I then freeze them in a zip-top bag to help mask the flavor of the pork.😃😁

I still use very fine corn meal--more like corn flour--for catfish. It only has 12 net carbs per tablespoon, and that's enough for 2 catfish fillets, and it DEFINITELY has the best flavor and fries the best..

Hi Wes! You look goooood! So happy to see you back. Thanks for the video. Perhaps you can share your motivation for your commitment to Keto sometime. I’m struggling with maintenance. Though I’m mostly low carb, I can’t seem to get back into strict keto and my appetite has increased. I admire your perseverance. ❤️❤️❤️

Glad to see you are back! I no longer use almond flour at all. Pork panko is my favorite for the "breading" but I use whatever I have on hand or is expiring or reaching its "best by" date like carbalose flour, cheap grated parmesan cheese, ground golden flaxseed, shredded coconut with coconut flour. I use the dredge technique so I use carbalose flour, coconut flour, unflavored whey protein, egg white powder or oat fiber for that. I've stopped ordering the carbalose flour so I'm just using it up now as I am moving toward a much cleaner keto now. When I remember I put some seasoning in all dredging step mixtures so there is still some if losing a bit of breading but when it sticks I want the flavor to hit my tongue from the outside in. I also use paprika and onion powder but no thyme. I'll try that next time!

I’m here because I just love you and your videos, and to see the breading. I don’t care for fish/seafood of any kind 😂

Wes, I seriously love you! I recently discovered your channel. In August my husband and I realized we really needed to start eating very low carb due to my husbands health concerns and I've been learning all that I can about LCHF and IF since then. I've lost 15lbs and my husband has lost 30!! I very much enjoy your videos and I learn so much (and I laugh a lot too!) So thank you for making me smile & laugh while I learn things!! 🥰 you are so helpful.

Thanks for keeping in the hot frying sound - there's something so satisfying about it. Welcome back!

Hi Wes!!! As soon as I got this notification, I clicked on it so fast!! Hello from rainy Queensland Australia! Thank you for your videos! We appreciate it so much!! 🙏

This is the recipe I use. Whole30 + Keto Fish and Chips This Keto Fish and Chips Recipe is a low carb crispy + crunchy pan fried fish filets with tartar sauce + keto french fries! Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Course: Main CourseCuisine: American Servings: 4 Calories: 213 Author: Natalie Equipment cast iron skillet Ingredients Fish 4 6-ounce wild caught cod filets 1 cup pork rind panko 2 eggs 3 tablespoons avocado oil salt Serving whole30 + keto french fries whole30 + keto tartar sauce whole30 + keto herby lemon coleslaw Instructions Pat the fish filets completely dry. Set up your dredging station. In a small container, beat the 2 eggs. In another container, add the pork rind panko. Coat the fish. First, dip in the egg, then dip in the pork rind panko, pressing to adhere. Repeat with all fish filets. Heat your cast iron skillet over medium heat for 5 minutes. Add in the avocado oil and heat for 1 more minute. Add in the coated fish filets. Cook for 4-5 minutes, then flip when golden brown and cook another 2-4 minutes until the fish has an internal temperature of 125ºF. Remove from the heat, sprinkle with fresh salt, and let the filets rest on a wire baking rack. This will keep them extra crispy and prevent a soggy bottom! Serve warm. I highly suggest topping with tartar sauce and serving along with keto french fries and herby lemon coleslaw! Leftovers will keep in an airtight container for at least 1 week. Notes Fish: My preferred fish is wild caught cod, but you could use any firm white fish such as mahi mahi, ono, halibut, even salmon would work! Breading: Hands down the best low carb + keto friendly breading for this is pork rind panko. It gets so crispy and crunchy! You could use almond flour instead, but it just doesn't get as crispy. Same cooking method for almond flour. Nutrition Calories: 213 | Total Carbs: 0.2g | Protein: 23.7g | Fat: 12.6g | Fiber: 0g | Net Carbs: 0g

Yea ! delish with the pork rinds, i’ve eaten the chicken chips but not as a coating, I’d try it tho !

Wes is back! Pork panko is the best. You can also mix it with almond/coconut flour or even add some parm, depending on what ingredients you have on hand. I usually mix them if I don't have enough panko.

The type of Oil used makes a big difference as to how the coatings cook and taste. ❤

When crumbing…. Remember… one hand for wet… other hand for dry! No more Batter paws! ❤

Just started this video, and I just have to say - Welcome back, Wes! you are looking amazing!

I have found that dredging in butter powder first and then in egg and the pork panko is optimal! Works beautifully!1

I use a pork crumbs and parmesan mix, my favorite way for fried fish, pork chop, and things like that. My non-keto family thinks it just as good or better as old SAD way of making. Fried chicken is just ok with it, but I have very high standards for fried chicken, so far no method or ingredients compare my old recipe. But on good side eating ketovore, I miss it less. And making oven baked chicken skin chips is amazing.

Love it! I’ve used pork rinds fir fried pork chops. Bbq flavor make a great coating! Thanks for the video!!❤

Nice to see you back!

Handy tip for oil: place the handle of a wooden spoon, or a chopstick, into oil. If the handle starts to bubble, your oil is ready. ❤️🍀

This was a great video! I use Pork rinds mixed with some Almond flour all the time! LOVE it!! I wanted to share with you with a fish suggestion. I don't like a real strong "fishy" tasting fish. I found one that is absolutely wonderful. It is called Swai fish. It doesn't have a real strong fishy taste at all. It has more of a buttery taste that when breaded with a little almond flour and the pork rinds is the best fish you will ever taste. Just a tip for people that are like me with the strong fishy taste. You can pick it up at Walmart. I have sure missed your videos!

Very nice crispy fish recipe ! 🤤 Will definitely try the one with coconut flour, a salad and hot pepper sauce... Thanks for sharing ! Great that you are back !

I make chicken fried steak with ground pork rinds. Even my non-Keto husband loves it cooked that way.

It's been awhile since I've watched your channel, mainly because I wasn't eating keto. Now I'm back on keto and still love your channel. You look great! I've used pork rinds panko to make chicken parmesan. You really can't tell!

It Just so happened that my husband made keto fried fish, tonight, for dinner. He used whiting fish, an egg wash and pork rinds, for the coating. So delicious ! 😋

Let me tell you why I keep coming back Wes. You always make me laugh. You are entertaining to watch with your funny little southern comments & expressions & trust me I love them because I'm a southern girl. Thank you for saving me from so many things that I just know I wouldn't have liked. Keep the good stuff coming!

I like the Flock XL (done in coconut oil) Chicken skins.

Welcome back Wes! I get pork rinds at dollar tree. They have several brands and both regular and bbq

Sure miss ya when you are gone. Yeah you are back😀

Wes our dollar general has pork rinds for $ 1 .00 or $ 2.00 they are great for this recipe you shared with us thank you

You look fantastic, Wes!! Thank you for another great video!

You look amazing Wes! So glad to see you back. ❤️ When you said in the video you you were "going to go back and fry more for...what do you call that thing? Thumbnail". I had a chuckle hoping you weren't going to say.."going to go back and fry more for...what do you call that thing? Husband". Lol

Thank you Wes, so happy you are back❤️

Glad to see you back…lookin’ fabulous!

Just found you today, watching the cinnamon bun challenge from 3 years ago. You have a great accent and are so fun to watch. Subscribing!

Thanks for sharing this video. I love fried fish. Will try the one with pork rinds.

Wes, you look awesome! Great video. Take care and God bless.

Welcome back, Wes! Hope we see you much more often. Didn't realize you are now in San Diego, thought you were in Florida. Guess I missed something. Thanks for all you do for us!

missed you! so glad you're back, you look great btw

Thank you for these recipes. I’m doing the pork rind today ❤

Glad you’re back. Missed you! Loved these recipes to cook fish.

Yummy looks so good. I like to mix almond flour, grated parmesan, and pork panko to fry everything.

Hey Wes, glad you are back. You look 👀 great and I’m glad to see you healthy! I, like many, don’t find almond flour a satisfying breading. I’ll share my twist on using the pork panko. I use half pork panko and half finely grated Parmesan cheese, I get a satisfying crunch from this. I add my spices to the panko mixture. I dredge in egg white powder, eggs, panko mix. I dredge all of my protein, then I let it sit for about 5 minutes before frying. For some reason this seems to help the breading stay on better. I’m looking forward to your future videos 💞

Welcome back Skinny 😊

Wes is back! Wooo!

I’m so happy you’re back. You look great btw. Are you working out also? As always great video looks yummy. Your videos have helped me with my keto journey.

Wes we take Catfish Filets and dredge them in eggs then coat them in parmsean cheese and cook them on a George Forman and They are Awesome that way

Mix almond flour with parmesan cheese

Just did this pork panko with fresh grouper. Omg so good. I used clean bacon fat to fry.

Yup, I was surprised to see that I had been unsubscribed. Recipes look delish and I have the ground-up pork rinds. I did find Salt and Pepper! rinds. at Dollar Tree.

You are too adorable. I’m glad I’ve discovered your vlog. Very enjoyable and entertaining!

You might want to give grapeseed oil a try as your frying medium. It's a very high smoke point oil, adds no odor or flavor, and most importantly doesn't fill your house with that "fried Food" smell. It's a bit on the expensive side, but I filter it into mason jars once cooled and use it again for similar frying (one jar for fish only, one for "sweet", and one for everything else). I end up only needing to add an ounce or 2 for each new fry.

Missed you! I fell off the keto wagon for a while,now back on it. Definitely prefer grinding my own pork rinds.

Wes, I had just started Keto with great success but was questioning how I could give up my fried Panko catfish. What a treat! Thanx!

Lemon and black pepper seasoning.

I like to add Parmesan cheese to my pork rinds. I use it to batter all my meats. Pork chops, chicken, cheese sticks, all of it.

Protein powder is also popular for frying instead of coconut flour.

Thank you Wes! I love fish and I agree frozen fish is convenient, I usually have some frozen fish to improvise a recipe

I live in Texas. There is absolutely no problem finding chicharron here!

Flocker Chicken Skin is delicious but the fry them in soy oil.

Great to see your videos again - you look fabulous ❤🤩

So glad to see Wes back! We have a ton of fresh fish here in Pensacola 😊

I've done this with pork grinds chicken tenders and it's the best!

Hi Wes. I’m wondering, could you also add Parmesan to the breading crumbs for a richer flavor? I can’t experiment because of a dairy intolerance 😢. But let me know if you try it 😊

EEEKKK!!! LOOOVE The Great British Baking Show!!

Second one was more moist because the first one went on for a time before the timer was set.

I'm so happy to see you Wes.

Yeah I was about to say, when I make fried fish I coat it I Coconut flour, egg, & then ground pork rinds. I've never tried it in Almond flour. My hubs is allergic to Almonds

Thank you, Wes! I had been thinking of frying the cod in the freezer but was unsure how to keep it low carb and tasty. I agree one gets tired of nut flour. Sometimes nut flour does not work in some applications. Again, thank you and good to see you.

Btw, had seen your donuts tests from several years ago, you look fabulous!

i did this with chicken, and it taste good. I'm going to do with next week. they do sell Ponko pork already grind down.

Thanks Wes! I’ve always avoided pork rind panko because of the strong flavor. Good to know it doesn’t affect the final fish dish.

I really like your recipe in your cookbook, Wes. It’s on regular rotation for us. Much better than the one with the almond flour one

We do a combo of pork rinds and almond flour ground together in a vitamix and then used with a dredge or as a batter. So good.

Cool! I’ll try this with ground up Chicken Skins snack and make it panko 😊