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Fish Fingers with Coleslaw and Caper-Dill Tartar Sauce

With these fish fingers, low-carb coleslaw, and caper-dill tartar sauce, you'll have everything you need for a keto fish fry!
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Prep Time 15 minutes
Cook Time 15 minutes
Course: Condiments, Main Course, Side Dish
Ingredients Equipment Method

Ingredients
  

For the Coleslaw
  • 1 16-ounce bag coleslaw mix
  • 3/4 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp Sukrin Gold Fiber Syrup
  • 1 tsp salt
  • 1/2 tsp celery seed
  • black pepper to taste
For the Fish Fingers
  • 1 lb tilapia, flounder, or catfish
  • 1/2 cup pork rind crumbs
  • 1/2 cup grated parmesan cheese
  • 1 tsp dried parsley
  • 1 tsp Old Bay seasoning
  • black pepper to taste
  • 1 large egg
  • 6 tbsp avocado oil
For the Tartar Sauce
  • 1/4 cup mayonnaise
  • 1 tbsp capers with a little bit of brine
  • 1/4 tsp dried dill or 1 tsp fresh
  • white pepper to taste

Equipment

  • Enameled cast-iron skillet

Method
 

For the Coleslaw
  1. Empty the coleslaw mix into a large bowl.
  2. In a small bowl, stir together the remaining ingredients until the mayonnaise is no longer lumpy. Pour the dressing over the coleslaw mix, toss to coat, and refrigerate until ready to serve.
  3. Macros per serving (6 servings total): 229 calories, 3 grams net carbs, 1 gram protein, 24 grams fat.
For the Fish Fingers
  1. Cut the fish into strips and sort into two groups according to thickness.
  2. On a large plate, mix together the pork rind crumbs, parmesan, parsley, Old Bay, and pepper and toss with a fork. Beat the egg in a small bowl. Place both of those next to your stovetop.
  3. Heat the avocado oil in an enameled cast-iron skillet over medium-high heat. Once the oil is hot, dip a fish finger into the egg, then roll it in the crumbs until it's well-coated. Place carefully into the oil and repeat with the remaining fish fingers in that size group.
  4. Cook for about 3-4 minutes, until you can see the golden brown on the bottom of the fish pieces. Turn them carefully with tongs and cook for another 3-4 minutes. Remove from the pan and place them on a plate lined with paper towels. Repeat these steps with the remaining fish.
  5. Macros per serving (4 servings total): 362 calories, 0 grams net carbs, 30 grams protein, 27 grams fat.
For the Tartar Sauce
  1. Combine all ingredients in a small ramekin. Split evenly between the finished plates to serve as a dipping sauce, or serve directly on the fish.
  2. Macros per serving (4 servings total): 101 calories, 0 grams net carbs, 0 grams protein, 12 grams fat.