Keto Classic Battered Fish and Chips
Indulge in the irresistible flavor and crunch of Keto Classic Battered Fish and Chips—a low-carb take on the beloved British pub favorite. This recipe swaps traditional flour for a savory almond flour and Parmesan cheese blend, seasoned with paprika, garlic powder, and onion powder for a rich, flavorful coating. Perfectly golden and crispy white fish fillets are fried in coconut oil, delivering that classic crisp without compromising on keto-friendly ingredients. Paired with oven-baked zucchini chips that are seasoned and roasted to perfection, this dish is a wholesome alternative without sacrificing taste. Ready in under an hour, this guilt-free comfort food is ideal for a family meal or weekend indulgence, garnished with fresh dill or parsley for an extra pop of flavor!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, finely grated
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.25 cup Heavy cream
- 4 fillets White fish fillets (cod or haddock)
- 2 cups Coconut oil (for frying)
- 2 large Zucchini
- 2 tablespoons Olive oil
- 2 tablespoons Fresh dill or parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Start with the zucchini chips. Slice the zucchinis into thin round discs, about 1/4 inch thick.
Place the zucchini slices in a single layer on a baking sheet lined with parchment paper. Drizzle olive oil over the slices and season with salt and pepper to taste.
Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until golden brown and crispy.
While the zucchini chips are baking, prepare the fish batter by mixing almond flour, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper in a shallow bowl.
In another shallow bowl, whisk together the eggs and heavy cream until well combined.
Heat the coconut oil in a large, deep skillet over medium-high heat until it reaches 350°F (175°C).
Pat the fish fillets dry with paper towels to remove any excess moisture.
Dip each fish fillet into the egg and cream mixture, allowing any excess to drip off, then coat thoroughly with the almond flour mixture.
Carefully place the coated fish fillets in the hot coconut oil, frying 2-3 minutes per side or until golden brown and cooked through.
Remove the fish fillets from the skillet and drain on a paper towel-lined plate to remove excess oil.
Once the zucchini chips are ready, remove them from the oven.
Serve the crispy battered fish with zucchini chips on the side. Optionally, garnish with fresh dill or parsley.
Enjoy your keto-friendly classic fish and chips!
Nutrition Facts
Calories |
6442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 619.4 g | 794% | |
| Saturated Fat | 452.1 g | 2260% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 8238 mg | 358% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 38.8 g | ||
| Protein | 192.6 g | 385% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 1739 mg | 134% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3946 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
