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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 mins
Cook Time 15 mins
Course Condiments, Main Course, Side Dish

Equipment

  • Enameled cast-iron skillet

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

Instructions
 

For the Coleslaw

  • Empty the coleslaw mix into a large bowl.
  • 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.
  • Macros per serving (6 servings total): 229 calories, 3 grams net carbs, 1 gram protein, 24 grams fat.

For the Fish Fingers

  • Cut the fish into strips and sort into two groups according to thickness.
  • 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.
  • 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.
  • 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.
  • Macros per serving (4 servings total): 362 calories, 0 grams net carbs, 30 grams protein, 27 grams fat.

For the Tartar Sauce

  • 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.
  • Macros per serving (4 servings total): 101 calories, 0 grams net carbs, 0 grams protein, 12 grams fat.
Keyword coleslaw, condiments, fish, fried, keto, kid friendly, lchf, low carb, seafood, side dish, tartar sauce