Low Carb Classic British Fish and Chips
Indulge guilt-free with this 'Low Carb Classic British Fish and Chips,' a delicious spin on the iconic UK comfort food that's perfect for keto diets and healthier lifestyles. This recipe swaps traditional battered cod and greasy fries for golden, crispy white fish fillets coated in a flavorful blend of coconut and almond flours, paired with oven-baked rutabaga fries seasoned to perfection. With hints of paprika, garlic powder, and a creamy egg mixture, every bite is packed with satisfying crunch and savory goodness. Perfectly cooked in avocado or canola oil, this gluten-free and low-carb alternative captures all the nostalgia of fish and chips without compromising on flavor. Serve it hot with lemon wedges for a zesty finish that will keep you coming back for more! Ready in under an hour, this crowd-pleasing dish redefines healthy comfort food.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod or haddock)
- 1 cup coconut flour
- 0.5 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 1 teaspoon paprika
- 1 large egg
- 0.5 cup heavy cream
- 2 medium rutabaga, peeled and cut into fries
- 4 tablespoons olive oil
- 4 cups oil for frying (such as avocado or canola oil)
- 4 lemon wedges for serving
Instructions
Preheat the oven to 425°F (220°C) for the rutabaga chips.
Peel and cut the rutabaga into fries and toss them with 2 tablespoons of olive oil, salt, and pepper.
Spread them in a single layer on a baking sheet and bake for about 25 minutes, turning halfway through, until golden and crispy.
In a deep saucepan or deep fryer, heat the oil for frying to 350°F (175°C).
In a shallow dish, mix together the coconut flour, almond flour, baking powder, 1 teaspoon of salt, black pepper, garlic powder, and paprika.
In another dish, whisk the egg and heavy cream together until well combined.
Pat the fish fillets dry with paper towels and lightly season with salt.
Dip each fish fillet into the egg mixture, allowing excess to drip off, then dredge in the flour mixture, pressing gently to adhere.
Carefully lower each fillet into the hot oil and fry for 5-7 minutes, turning once, until the batter is golden brown and the fish is cooked through.
Remove the fish from the oil and drain on a plate lined with paper towels.
Serve the fish with the baked rutabaga chips and lemon wedges on the side for squeezing over the fish.
Nutrition Facts
Calories |
10575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1096.3 g | 1406% | |
| Saturated Fat | 121.2 g | 606% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 3346 mg | 145% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 18.8 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 263 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2544 mg | 54% | |
*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.
