Chicharrón de Pescado
Fried Fish 'Cracklings' (Keto-style)
Yes, with a tweak: confirm no traditional flour or cornstarch is used for breading. About 5g net carbs per serving, lower than 7 in 10 Puerto Rican dishes.
What it is
Crispy fried pieces of fish (often skin and attached meat, or small chunks of fish), seasoned and fried until golden brown and crunchy. Served with a wedge of lime.
Key ingredients
Fish (e.g., snapper, mahi-mahi), almond flour/pork rind dust (for coating), olive oil/lard for frying, garlic powder, onion powder, paprika, salt, pepper, lime wedges.
How to make it keto
Crucially, confirm no traditional flour or cornstarch is used for breading. Request a keto-friendly breading (e.g., almond flour, pork rind dust) or simply unbreaded and fried. Ensure cooking oil is keto-friendly (lard, olive oil, avocado oil).
Watch out for
Traditional flour-based breading, cross-contamination with high-carb fried items if cooked in shared fryer oil (less of a carb risk, more of a dietary preference risk), overly seasoned with sugary rubs.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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