Keto Fish and Chips Recipe [Crispy and Tender]
Fish and chips is a traditional British dish. It is also a popular option for takeaway and fast food. We love this dish for crisp and tender fish fillets inside.
But what if you follow a keto diet and keep track of carbohydrates? Deny yourself such a pleasure?
Worry not! Here’s our keto twist of this classical comfort food.
In this recipe, Parmesan cheese is the biggest source of carbs – 3.5g net carbs per serving (cheese only).
Ingredients
Step 1.
Line with a parchment baking sheet. Preheat the oven to 400°F. Slice the zucchini, drizzle with oil and sprinkle with salt and pepper. Bake about 25 min until golden.
You can also use other keto-friendly vegetables, such as jicama or kohlrabi, but they will need a little longer to bake (about 35-40 min)
Step 2.
Prepare the breading. Whisk an egg in a bowl. Set aside. Combine the Parmesan cheese, almond flour, onion and garlic powder, and paprika.
Add salt and pepper.You can replace the Parmesan cheese by grated Cheddar Cheese if you want less net carbs. But then you won’t get such crisp.
Step 3.
Slice the cod fish into 1-inch pieces. make sure that it is boneless. You can use any kind of white fish, such as haddock and hake. We chose cod because it has a dense fillet.
Step 4.
Dip each piece in the egg mix, after that in the breading mix to cover completely. Repeat this procedure for a denser crust. Start frying immediately.Heat the oil to 350°F.
Fry the fish about 3 min until golden brown and crispy and transfer to a paper towel-lined plate for 2 minutes. So excess fat will remain on the towel and you will get crispy slices.
Step 5.
For the sauce combine all the ingredients in a food processor and proceed until smooth.You can also adjust the density of the sauce. If you want it to be thinner, add a little more oil and whisk again.
Serving
Serve fish with zucchini chips and avocado mayonnaise sauce. You can roll a cone from kraft paper and put it in it. Add another slice of lemon for little more piquancy.
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Keto Fish and Chips
Ingredients
For fish
- 250 g Cod fillet (or other white fish)
- 1/2 cup Almond flour
- 1/4 tsp Onion powder
- 1/4 tsp Smoked paprika powder
- 1/4 tsp Garlic powder
- 1/2 cup Parmesan cheese grated
- 1 Egg medium
- 1 cup Oil for frying
- Salt and pepper to taste
For chips
- 1 Zucchini medium
- 1 Tbsp Olive oil
- Salt and pepper to taste
For dip
- 1 Egg
- 1 tsp Dijon mustard
- 1/2 Avocado
- 1/4 tsp Salt
- 3 tsp Lemon juice
- 2/3 cup Olive oil
Instructions
- Line with a parchment baking sheet. Preheat the oven to 400°F. Slice the zucchini, drizzle with oil and sprinkle with salt and pepper. Bake about 25 min until golden.
- Prepare the breading. Whisk an egg in a bowl. Set aside. Combine the Parmesan cheese, almond flour, onion and garlic powder, and paprika. Add salt and pepper.
- Slice the codfish into 1-inch pieces. Dip each piece in the egg mix, after that in the breading mix to cover completely.
- Heat the oil to 350°F. Fry the fish about 3 min until golden brown and crispy and transfer to a paper towel-lined plate for 2 minutes.
- For the sauce combine all the ingredients in a food processor and proceed until smooth.
- Serve fish with zucchini chips and avocado mayonnaise sauce.
Nutrition
Alex is the founder of Bodyketosis, an author, low-carb enthusiast, and a recovering chubby guy who reclaimed his health using the ketogenic lifestyle. The need for the keto life began after his aunt and cousin were diagnosed with type 2 diabetes and he was next in line. Through personal experience and extensive scientific research, Alex offers insightful tips for everything keto.
