Diabetes-Friendly Petrale Sole
This white fish is thin and cooks fast. The addition to the spices and almond flour add a delicious texture that taste light and tasty.
Ingredients
- 4 pieces petrale sole
- ¼ cup almond flour
- ¼ cup tapioca flour
- ½ tsp salt
- ½ tsp garlic powder
- 3 tbsp avocado oil
Instructions
- If you are using frozen fish, remove from freezer and put in refrigerator to defrost. If they are not completely defrosted when you are ready to make, put the packs of fish in the sink and run cold water over them.
- Once the fish is defrosted, remove from packs and add fish to plate and dab to dry off fish.
- Add avocado oil to pan and turn heat to low while prepping the fish
- Add the flours, salt, and garlic powder to the bowl and mix to combine
- One at a time, dredge each piece of fish.
- sprinkle water in the pan, if the oil crackles it's time to add fish to pan. Do not add all at one time. Cook two at a time.
- Cook based on thickness of your fish. 10 minutes per inch of thickness. My fish was very thin, so I cooked 10 minutes on each side.
Serving: 2filets, Calories: 371kcal, Carbohydrates: 17.47g, Protein: 20.43g, Fat: 24.23g, Fiber: 0.3g