Pan-Seared Irish Trout with Crispy Keto Crust
A crispy, keto-friendly crust surrounds a tender Irish trout fillet, perfect for a low-carb dinner option.
Ingredients
- ●4 Irish trout fillets Fresh or frozen, skin removed
- ●1 cup Keto almond flourMake sure it's unsweetened
- ●1/4 cup Crispy parmesan cheeseGrated, store-bought or homemade
- ●2 Large eggsBeaten for the crust
- ● Salt and pepperTo taste
- ●2 tbsp Olive oilFor cooking the trout
- ●1/4 cup Fresh parsleyChopped, for garnish
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a shallow dish, mix together the almond flour, parmesan cheese, and a pinch of salt and pepper.
- 3
In a separate dish, beat the eggs.
- 4
Season the trout fillets with salt and pepper.
- 5
Coat each trout fillet in the beaten eggs, then coat in the almond flour mixture, pressing gently to adhere.
- 6
Heat the olive oil in a large skillet over medium-high heat.
- 7
Add the coated trout fillets to the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
- 8
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until cooked through.
- 9
Remove the trout from the oven and garnish with chopped parsley.
- 10
Serve immediately and enjoy!