This is a variation on a standard recipe for breaded fish. I needed to amend it to lower the amount of net carbs, so I needed to mix the breadcrumbs as one of the main components. It's funny, but I think it was actually crisper and more flavorful than the normal breaded fish variations that I make. I forgot to take a photo, but it turned out to be golden-browned, baked fish goodness.
Low-Carb Pecan Tilapia
1 cup of almond flour
1 cup of pecan halves
1 tbsp of garlic powder
1 tbsp of paparika
1 tbsp of tumeric
1 tsp of salt
1/2 tsp of pepper
1 tsp of lemon pepper seasoning
4 large tilapia fillets
1/2 cup of egg whites
1 whole egg
splash of water
(Note: I put all the spices in as a substitute for seasoned salt, so if you wanted to skip the spices just use a couple of tbsp of seasoned salt.)
Preheat oven to 350 degrees. Prepare a baking sheet by placing a cooling rack on it and spraying the rack with cooking spray. Set aside.
In a food processor, combine almond flour, spices and pecans. Pulse until combined and pecans are chopped. Place mixture in a shallow bowl or dish.
Combine egg whites, egg, and a splash of water in a separate shallow bowl. Whisk to combine.
Coat tilapia in egg mixture then coat completely in pecan mixture, making sure to press the coating into the fish with your hands on both sides. Place coated fish onto baking sheet. Repeat with the remaining fillets. Spray the tops of the prepared fish with a light layer of cooking spray over the tops. Bake for 1/2 hour or until the fish flakes easily.