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keto fish and chips

Keto Fish and Chips

This is our crisp and tender keto twist of the classic fish and chips recipe.
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Course: Appetizer, Main Course
Cuisine: european
Keyword: fish and chips, keto fish and chips, low-carb fish and chips
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 2
Calories: 428.4kcal


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


  • 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.


Serving: 120g | Calories: 428.4kcal | Carbohydrates: 5.8g | Protein: 40.3g | Fat: 35g | Fiber: 3g