Low-carb fish and chips with tartar sauce

Low-carb fish and chips with tartar sauce

Missing fish & chips? Have no fear, a great low-carb version is here. This classic dish gets a tasty update with rutabaga chips and crispy seasoned fish. It's the perfect low-carb pairing. Your taste buds have been waiting for this!

Low-carb fish and chips with tartar sauce

Missing fish & chips? Have no fear, a great low-carb version is here. This classic dish gets a tasty update with rutabaga chips and crispy seasoned fish. It's the perfect low-carb pairing. Your taste buds have been waiting for this!
USMetric
4 servingservings

Ingredients

Tartar sauce
  • ¼ cup 60 ml mayonnaise
  • ½ cup 120 ml sour cream
  • ¼ cup 60 ml finely chopped picklefinely chopped pickles
  • ½ tbsp ½ tbsp curry powder
  • salt and ground black pepper, to taste
Chips
  • 1½ lbs 650 g rutabaga
  • 1 tbsp 1 tbsp olive oil
  • salt and pepper
Fish
  • 1¾ lbs 800 g white fish
  • 2 2 eggeggs
  • 1 cup (4 oz.) 240 ml (110 g) almond flour
  • 1 cup (2¾ oz.) 240 ml (80 g) shredded Parmesan cheese
  • 1 tsp 1 tsp paprika powder
  • ½ tsp ½ tsp onion powder
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp pepper
  • ¼ cup 60 ml refined coconut oil
  • 1 1 lemon, for servinglemons, for serving (optional)
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Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Mix all ingredients for the tartar sauce. Place in the fridge while making the rest of the dish.
  3. Peel the rutabaga and cut it into thin chips. You can also use a mandolin slicer. Place them on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Mix. Bake in the oven for about 30-40 minutes, depending on the thickness of the chips, until golden brown.
  4. While the rutabaga is cooking, prepare the fish by cutting into pieces, approximately 2" x 1" (5 cm x 2.5 cm),
  5. Crack the eggs in a bowl and whisk with a fork until yolks are broken and eggs are combined and frothy.
  6. On a plate, mix almond flour, parmesan cheese, paprika, onion powder, salt, and pepper.
  7. First, coat the fish pieces with the almond flour mix, then dip in the beaten eggs, and then cover again with the almond flour mix.
  8. Heat the oil in a large frying pan. Fry the fish for 3 minutes on each side or until the breading is golden brown and the fish is cooked through.
  9. Serve with the baked rutabaga fries and tartar sauce.

Tip

Instead of rutabaga fries you can serve our onion rings or parmesan-roasted green beans. If you're not a fan of tartar sauce you might want to check out our chili aioli or tzatziki, they both work really great with fried fish.

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12 comments

  1. 4 comments removed
  2. Type1caveman
    I find almond flour difficult to use as a fried coating it' burns too quickly!

    Experimenting with gram flour (ground chick pea flour), its lower carb than plain flour and fries really well.

  3. GrannyMumantoog
    For all my fried foods I use a combination of finely ground pork rinds (pork rind crumbs) mixed with Parmesan cheese and whatever spices & herbs I'm using. I do my oven fried chicken with this mixture and it comes out crispy and delicious. I do my fried fish with this mixture and use just a little olive oil and melted butter (about a half inch, not deep fried) in a large frying pan. I fry fillets a couple minutes on each side. Yummy! If you don't find pork rinds where you live, Amazon sells something called Pork Dust, I forget the brand, which is ground pork rinds. I've tried them but it's cheaper for me to make my own since I have access to Pork Rinds which I grind in my ninja by the bag.
  4. Gwyn G
    I found that you can actually skip the oil entirely by baking on the 2nd top rack of the oven at 425 degrees for 20-25 minutes. This is also a common cooking temperature and time for many frozen fries (I like the Alexia brand), which makes it a quick dinner on a weeknight too. Both the fries and the fish come out nicely browned and crispy :)
    Reply: #13
  5. 2 comments removed
  6. Joey Hannon
    At one point, I used pork rinds that I would place in a food processor to make a "flour". Pork rinds have 0 carbs.
  7. Kristina
    The fish could also be breaded in Bacons Heir breadcrumbs if you can’t have the various flours such as Almond, coconut, etc. as I can’t. Looks delish!
  8. 1 comment removed
  9. Cassieoz
    Surely the fish woukd be seriously overcooked by then 🤔
  10. 1 comment removed
  11. AnneMarie
    Can you please help me to convert cooking this fish in an Air Fryer? Then hardly any oil is necessary. Also I use ranch dressing for the dip! I am low carb and this meal is absolutely perfect!
    Thank you so much 😊
    Reply: #16
  12. Kristin Parker Team Diet Doctor

    Can you please help me to convert cooking this fish in an Air Fryer? Then hardly any oil is necessary. Also I use ranch dressing for the dip! I am low carb and this meal is absolutely perfect!
    Thank you so much 😊

    We have not tested this recipe in an air fryer. Also, we want the higher fat as keto is low carb, high fat.

  13. cheristow77
    This fish dish is an amazing pick me up treat!

    Fish cooked perfectly. I used sunflower oil, and cooked the fish in batches for 3 minutes, then out them in a hot oven whilst I cooked the rest.
    Per your tip, I served the bite size breaded fish with onion rings rather than the chips. And some homemade lemon mayo.

    Thanks for another tasty recipe.

  14. bassem.sabagh
    Hello and thank you for a lovely recipe

    I have now made this 4 times and every time there is extra batter and also every time i need more than 1 egg for dipping..

    Maybe the cup-gram conversion is not correct?

  15. Robin
    I love you guys but this one is not one I plan to make again. I didn't grow up in a household where we battered and fried food, so maybe it's just that I don't really know the tricks to dipping and breading. I was going to make one of your fish casseroles that we've enjoyed before but he wanted fried fish so this was the new recipe (new to us anyway) that I tried. Even though the flavor was fine (we used cajun seasoning in the breading), it just wasn't worth my time working with little pieces of fish like this. I ended up beating a third egg even though I tried hard to drip each piece when I dipped it. I ran out of breading 3/4 of the way through (a lot of it was clumped on my fingers) and ended up just seasoning and frying the remaining fish pieces in the coconut oil. If I try this again, I'll stay away from the 1"x1" pieces - I'll either make bigger 'fish sticks' or single-serving pieces.
    Reply: #20
  16. Kristin Parker Team Diet Doctor

    I love you guys but this one is not one I plan to make again. I didn't grow up in a household where we battered and fried food, so maybe it's just that I don't really know the tricks to dipping and breading. I was going to make one of your fish casseroles that we've enjoyed before but he wanted fried fish so this was the new recipe (new to us anyway) that I tried. Even though the flavor was fine (we used cajun seasoning in the breading), it just wasn't worth my time working with little pieces of fish like this. I ended up beating a third egg even though I tried hard to drip each piece when I dipped it. I ran out of breading 3/4 of the way through (a lot of it was clumped on my fingers) and ended up just seasoning and frying the remaining fish pieces in the coconut oil. If I try this again, I'll stay away from the 1"x1" pieces - I'll either make bigger 'fish sticks' or single-serving pieces.

    Thank you for your feedback Robin. I am sorry this dish wasn't a winner; I will share your feedback with the Recipe Team.

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