These fish fritters are influenced by our time in the Caribbean with a flavouring of ginger, chilli and thyme. They are made without a batter and are paleo and low carb too.
I’ve been playing around with this recipe for a while after watching the Chief Taster devour various fish fritters or fish cakes in Barbados and St Lucia. The popular Barbados fish cakes are made with a lot of batter and no low carb flour was going to replicate that. However, I wanted the challenge of a low carb fish fritter.
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I decided to make these fish fritters with a bare minimum of flour just to bind the cooked fish mixture. Different brands of coconut flour were used with different results. Admittedly I had been throwing in the coconut flour without measuring it and going by eye and texture whether to add any more. By the fifth batch I measured the coconut flour and finally cake up with a recipe that the Chief Taster was happy with.
Although I recommend serving these spicy fish fritters warm, ideally once cooked, the Chief Taster can testify that they are also delicious cold. I had put a few in his packed lunch one day which he decided to eat cold, rather than stink the microwave out at work. Fair enough as who reheats fish in a work microwave? It leaves a fishy aroma for the rest of the day!
I have used various white fish to make these spicy fish fritters with the Chief Taster enjoying all versions. I’ve mainly tried saltfish and butterfish. Any other white fish should work. Just ensure that it is cooked softly fish and adjust any coconut flour to bind the fish mixture. If you add too much coconut flour you will end up with a crumbly fritter.
I used local St Lucia peppers which are referred to as seasoning peppers. They are not as fiery as scotch bonnet peppers but have a decent amount of heat in them. They are available in many colours too so brighten up any dish. Jalapeno peppers would work well in this recipe.
Can you make this with almond flour you may ask? I’ve not tried it, but it should work. You might need to adjust the volume and check that the mixture is not too dry.
I serve these spicy fish fritters with a side of spicy mayonnaise. A cooling lime mayonnaise would be just as delicious.
Low carb fish fritters with a spicy flavour
- 12.5 oz White fish 3 medium fillets
- 2 Spring onions finely chopped
- 1 inch Ginger, fresh Peeled & chopped
- 3 Chilli peppers or Jalapeno
- 1 Egg Beaten
- 1 teaspoon Garlic powder
- 1/2 teaspoon Thyme dried
- 2 tablespoons Coconut flour
- 4 tablespoons Olive oil
- 1/2 teaspoon Salt
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Microwave the fish for 2 minutes.
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With a fork, mash the fish into flakes.
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Add the spring onions, ginger, chilli, garlic powder, salt and thyme.
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Mix well together
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Add the beaten egg and coconut flour.
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Mix until combined.
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With your hands form small patties.
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Heat the olive oil in a frying pan on a medium heat.
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Gently fry the fish fritters for about 2-3 minutes a side until golden.
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Serve warm with a dip
Makes 10 fritters
Nutritional Info Each: 94 Calories, 6g Fat, 7g Protein, 2g Total Carbs, 1g Fibre, 1g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
11 Comments
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September 4, 2018 at 4:05 pm[…] Spicy Fish Fritters by Divalicious […]
Mary Wood
August 6, 2018 at 10:30 pmCan’t stop making these … they are so tasty … making them for dinner tonight … again!!
Angela Coleby
August 7, 2018 at 11:23 amThe husband feels the same way about these too! He could happily eat them every day at the moment! Glad you are enjoying them!
Gerda
July 31, 2018 at 10:58 amThe nutritional values, I am unclear. The values given are “each”.. as in per single fritter?
And if so, do I read it right there are 5 fritters per serving?
Angela Coleby
July 31, 2018 at 1:53 pmYes, each fritter. And 5 is half the batch which would be a normal serving. Except the husband scoffed the lot in one go….depends upon how hungry you are!
Gerda
August 1, 2018 at 3:20 amThank you! I shall make thém tomorrow!
Jeanne
July 30, 2018 at 9:51 amWhat kind of dip do you serve these with?
Angela Coleby
July 30, 2018 at 10:28 amI made a mayonnaise with a dash of hot pepper sauce.
Mary Wood
July 26, 2018 at 4:00 pmLol … thanks for the advice Angela 🤗
Mary Wood
July 25, 2018 at 11:20 pmTried this recipe today using fresh salmon … very tasty … if I use an extra egg would the salmon fish cake hold better whilst I cook it, or do I use more coconut flour … I couldn’t work out which ingredient I needed to increase …. thnx
Angela Coleby
July 26, 2018 at 9:34 amI’d add another egg rather than the coconut flour as the flour may make it too dry. That’s what I discovered when I was creating this recipe. The more coconut flour I added, the more complaints I received from the husband!