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Keto crispy fish with lemon butter sauce

Check out the Keto crispy fish with lemon butter sauce calories and how many carbs in Keto crispy fish with lemon butter sauce. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Main Dishes

Keto crispy fish with lemon  butter sauce
 
Serving size: 4-1/2 ounces
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 457 (23% DV)
Fat: 37g (57% DV)
Carbohydrates: 7g (2% DV)
Protein: 23g (47% DV)
Description: A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home!
Ingredients:  Makes 2 servings (9 ounces)
4  tablespoons
 
1  tablespoon
 
1  dash
 
1  pinch
 
9  ounces
 
2  tablespoons
 
2  tablespoons
 
1  piece
 
1  tablespoon
 

Tip: Click on the ingredient links to learn the nutritional information for all the Keto crispy fish with lemon butter sauce ingredients. The serving size for any ingredient in Keto crispy fish with lemon butter sauce may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:  
Place the butter in a light coloured saucepan or small skillet over medium heat.
Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
Crispy Pan Fried Fish:
Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.
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