If you are on a keto or grain free diet, you can now have fried fish tacos!

Pork Panko is made from pork skins and are zero carbs. Our Costco in now carrying Pork Panko at a good price. If you can’t find them, you can make your own use a food processor and grind pork rinds. 

I wondered if it would ever be possible to have fried fish again, since grains aren’t a regular part of my diet (outside of some sour dough here and there).

While you could crush your own, these are already perfectly made and more cost effective. They don’t have an overbearing oil flavor, are more neutral and perfect for oven-fried zucchini , chicken parm,  mayonannaise baked chicken, or shrimp scampi.

What makes a good Keto Fried fish taco and fish taco sauce?

Firstly, the fish should be good, but it has to have the right fish taco sauce and shredded cabbage. There are two ways to make an easy spicy creamy sauce. I usually will combine sour cream with mayonnaise, add lime juice and sriracha.  You could also use a fire-roasted salsa or a salsa verde to make a sauce for fish tacos. My favorite is even amounts of fire roasted salsa, sour cream and mayonnaise.

I use my grain free tortillas for these fish tacos.

Wild Alaskan Cod (make great fish tacos)

Cod is a delicious fish that is mild in flavor but has a firm enough flesh for frying. I used Alaskan wild cod in this recipe sent to me from Sitka Salmon Shares.

Here are the reasons Sitka Salmon Shares is worth joining.

Wild: Wild-caught from the pristine waters of Southeast Alaska

Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.

Premium: Harvested and hand-processed individually, flash-frozen at the peak of freshness to ensure the highest quality, guaranteed.

Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.

Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.

Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom

retain 20-30% more of the retail value or their harvest.

Convenient: Home delivered direct to your door, with recipes, newsletters, and more.

Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.

How You Can Get Wild Alaskan Seafood

I have received two boxes of fish in exchange for instagram posts and they are packed perfectly. Fish remains frozen, and you are notified in advance of delivery. This is such a joyful way to eat responsibly.

More Spinach Tiger dinners you will love.

Pan Seared Salmon Tacos with Mango Tomato Salsa

Keto Green Enchiladas 

Salmon Greek Salad with Lemony Dressing

Whole Grilled Snapper

Sole Menuiere

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Grain Free Panko Wild Alaskan Cod Fish Tacos, Keto Friendly, Gluten Free

Grain Free Pork Panko Keto Fried Fish Tacos with Alaskan Wild Cod.

Course Entree

Cuisine American

Author Angela Roberts

Ingredients

• 1 pound wild Alaskan cod or white fish of your choice
• 2 cups pork panko ORDER HERE
• 1/4 cup tapioca flour optional
• 2 eggs[
• salt
• pepper
• 
  
• Taco Sauce
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons salsa verde or 1 tablespoon sriracha
• 6 grain free tortillas RECIPE HERE

Instructions

• Place eggs, panko, and tapioca flour in 3 separate shallow medium bowls.
• Season fish with salt and pepper.
• Dredge fish in flour (you can skip this part if you don't want to use)
• Dip into egg, allowing excess to drip back into bowl
• Coat with pork panko (or panko).
• Heat 1/2 cup oil in frying pan. Cook in batches 3 minutes on each side.
• Transfer to paper towels.
• 
  

Make Taco Sauce

• Use equal amounts of sour cream, mayonnaise and one of the following. Sriracha, Salsa, or Salsa Verde. Stir until well-incorporated.
• Assemble Tacos
• Tortilla, red cabbage, cilantro, fish, sauce, avocado, lime.




The post Keto Fried Fish Tacos with Wild Alaskan Cod appeared first on Spinach Tiger.

If you’ve never tried roasted sable fish also known as black cod or butter fish, you are missing out on a real treat.

I have partnered with Sitka Salmon Shares with my instagram account to share the good news about wild alaskan fish. Delivered frozen to my door at the peak of freshness, I have ever been disappointed with my bo.

I’ve shared a few of their dishes before. This baked black bass is one of my favorites made with summer vegetables, olives and capers.

This time I’m making a sable fish recipe with a peach salsa. The sable fish was part of Sitka Shares (Alaskan Wild Seafood) box.

What is Sable Fish?

Sable Fish is a delicate deep sea fish that is high in fat and very buttery.  It’s sometimes called butter fish and sometimes called black cod, although it’s not a member of the cod family.

Sable fish has a mild, buttery taste and is adaptable to many recipes. The fish we received had a bottom skin, easily removed and no bones.

How to Prepare Sable fish

Sable fish is easy to prepare, due to it high fat content. I did a quick pan fry with skin side down and then stuck it in the oven for another five minutes. Topped with savory peach salsa, which also cuts through the richness of this fish.

Peach Salsa 

Peach salsa is easy to make. I used fresh Peach Truck peaches, red onion, jalapeno pepper, tomato. You can make this to your own taste.

Peach salsa is a great topper for any seafood. It could also be used for seafood tacos.

How to Defrost Frozen Fish

The fish comes packed in plastic. I simply submerge in cold water for about 15 to 20 minutes. You could place from freezer to refrigerator in the morning,  and it will be ready for you at dinner time.

Roasted Fish Tacos

Sable Fish makes the best roasted fish tacos because the fish is mild and tender and adapts well to any kind of salsa.

Here are the reasons Sitka Salmon Shares is worth joining.

Wild: Wild-caught from the pristine waters of Southeast Alaska

Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.

Premium: Harvested and hand-processed individually, flash-frozen at the peak of freshness to ensure the highest quality, guaranteed.

Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.

Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.

Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom

retain 20-30% more of the retail value or their harvest.

Convenient: Home delivered direct to your door, with recipes, newsletters, and more.

Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.

Try these other Fish Recipes from Spinach Tiger

Mediterranean Sea Bass

Baked Snapper with Pistachio Pesto

Salmon Tacos with Mango Salsa

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Roasted Sable Fish with Peach Salsa

Roasted Fish with Savory Peach Salsa (Peaches, Tomatoes, Onion, Peppers)

Course Entree

Cuisine American

Keyword fish, peaches, sable fish, salsa

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 4 servings

Ingredients

Sable Fish

• 2 pounds Alaskan Sable fish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 peaches

Peach Salsa

• 4 tablespoon tomatoes diced
• 1 tablespoon red onion finely diced
• 1/2 jalapeno finely diced
• 1/4 cup cilantro chopped
• 1 teaspoon white balsamic vinaigrette or champagne vinegar
• 1 tablespoon extra virgin olive oil
• salt, pepper to taste
• lime slices optional

Instructions

Sable Fish

• Generously season fish with salt and pepper.
• Place in oven in oven-proof roasting pan at 400 degrees F, 200 C.
• Bake for 15 to 20 minutes.

Peach Salsa

• Chop peaches with skin on.
• Mix peaches, onion, jalapeno, tomato together and toss with olive oil and vinegar.
• Add Cilantro and season with salt and pepper.

Fish with Salsa

• Once fish is cooked, you will notice some of the edges pull away. That's normal for sable fish. Top with salsa and serve immediatey.
• Garnish with lime slices if desired.

The post Roasted Fish with Fresh Peach Salsa appeared first on Spinach Tiger.

Growing up an hour from Baltimore, how could I not love fish. baked, broiled, grilled or fried. My family’s idea of take-out was a Friday night trip to the Farmer’s Market for a stop at the fish stand, ordering fried everything, including crab cakes, stuffed shrimp, fries, coleslaw, and always flounder. I used to love deep fried flounder with french fries and lots and lots of tartar sauce. How is it that food that used to taste so good to me then is the last thing I would ever think of ordering, or making now? Oh not that it wouldn’t be just as tasty, but I save my deep fried moments for calamari, but that’s a different post.

And, is there anyone anywhere that doesn’t love fried potatoes? But, I am much more health conscious and I have a desire not just oil and breadcrumbs. My tastes have changed, and my desire to eat delicious food that doesn’t need to be covered up with condiments has led me to create my own version of fish and chips.

I wanted a fairly healthy dish that looked absolutely sinful and decadent. I think I got what I was looking for. This is yet another example of sexy, skinny spinach tiger food…looks irresistible but won’t weigh you down.

There is almost no oil used in this process. I baked this dish, but you can prepare this on top of the stove, keeping it at medium low heat. If you use a frying pan, just keep it at medium low heat and exercise some patience. It will crisp up.

SEASON the flounder BEFORE you arrange the potatoes. Marinate the fish with lots of lemon, a touch of olive oil, salt and pepper, and some fresh tarragon, dill or whatever herb you like. Cajun spices might be another interesting way to go.

SLICE the potatoes thin. I use a mandolin, another wonderful invention that makes 1/2 potato seem like a panful. It’s a bit tricky to get the potatoes to stick to the fish. Just don’t turn the fish over until it’s really crispy on bottom and moves quite easily.

SERVE a green vegetable and a salad with a “lemony” champagne vinaigrette with a touch of mustard. Most often, I think a salad should finish a meal, but in this case it is part of the entree, the replacement for cole slaw, and the pucker of the champagne vinegar is a great flavor burst, complimenting the crispy potatoes.

A bite of fish and potatoes finished with a bite of salad and who needs tartar sauce?

You may disagree and need to sauce it up a bit and that’s okay. In fact, I would love to hear how you might do that.

I used a chardonnay vinegar dressing, repeating dill herb used to flavor fish.

Salad Dressing

• 1 teaspoon dijon mustard
• 1 tablespoon chardonnay vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon chopped dill, or tarragon or herb of choice
• Sea Salt, Pepper

1. Stir or shake to emulsify

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Potato Encrusted Flounder, a New Fish and Chips

A fresh approach to fish and chips. Flounder between thing pieces of potato slices, baked in oven.

Servings 2

Ingredients

• 2 large pieces of wild flounder about 3/4 inches thick
• 1 baking potato
• lemon juice from fresh lemon
• 2 teaspoons chopped dill tarragon or herb of choice
• olive oil
• sea salt black pepper
• Pre-heat oven to 425

Instructions

• Preheat baking stone, or cast iron.
• Season fish to taste with lemon juice, salt, pepper and chopped dill. Marinate for 30 minutes to several hours. Allow to rest at room temperature 20 minutes before cooking.
• Peel potato and slice thinly. Pat dry with paper towels.
• Lightly spray slices with olive or brush with 1 teaspoon oil. Season with salt.
• Place parchment paper on baking dish if you don’t have baking stone or seasoned cast iron. Place potatoes on paper or stone, overlapping slightly. Place fish on top and then layer again with potatoes.
• Bake at 425 for about 7-10 minutes each side. You will need to check at 7 minutes. Potatoes underneath will be crisp. At that point turn over to finish crispiness. Rest five minutes.

The post Potato Encrusted Flounder, a New Fish and Chips appeared first on Spinach Tiger.