Crispy Caribbean Keto Fish Fritters with Tangy Mango Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb (450g) white fish fillets, cut into bite
• sized pieces 2 cups (200g) almond flour 1/2 cup (120ml) coconut milk 1 tbsp (15g) psyllium husk powder 1 tsp (5g) baking powder 1 tsp (5g) salt 1/4 tsp (1g) black pepper, freshly ground 1/4 cup (60ml) avocado oil, for frying 2 cups (300g) mixed cherry tomatoes, halved 1 large ripe mango, diced 1 small red onion, finely chopped 1 jalapeno pepper, seeds removed and finely chopped 1/4 cup (60ml) fresh lime juice 1/4 cup (60ml) fresh cilantro leaves, roughly chopped 1/2 tsp (3g) salt, or to taste

Instructions

1. In a large mixing bowl, combine the almond flour, psyllium husk powder, baking powder, salt, and black pepper. Mix well to combine.
2. Gradually pour in the coconut milk while stirring, until a smooth batter forms. Add the fish pieces and gently mix them into the batter until fully coated.
3. Preheat about 1/4 inch (
4. 6cm) of avocado oil in a large frying pan over medium high heat. Once hot, carefully drop heaping spoonfuls of the battered fish into the oil and fry for 2 3 minutes per side, or until golden brown and cooked through. Remove from the pan and place on paper towels to drain excess oil.
5. In a separate bowl, mix together the cherry tomatoes, mango, red onion, jalapeno pepper, lime juice, cilantro leaves, and salt. Gently toss to combine. Let the salsa rest for 10 minutes in the refrigerator to allow flavors to meld.
6. Serve the fish fritters warm with a generous dollop of the tangy mango salsa on top. Enjoy your Caribbean inspired Keto snack!

Chef’s Insight

Make sure to use firm white fish for frying, as it holds up well in the batter. To enhance the texture contrast, you can add some breadcrumbs into the almond flour mixture.

Notes

The nutritional information provided is based on an estimation and may vary depending on the exact ingredients used and portion sizes.