Low-Carb Fish and Chips

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A true classic! Crispy, golden fried fish with rutabaga fries and a flavorful tartar sauce. Moderate low carbModerate low carb73% Fat18% Protein7% Carbs15 g carbs / serving Easy 15 + 30 m15 minutes preparation30 minutes cooking time
Moderate low carbModerate low carb73% Fat18% Protein7% Carbs15 g carbs / serving Easy 15 + 30 m15 minutes preparation30 minutes cooking time

A true classic! Crispy, golden fried fish with rutabaga fries and a flavorful tartar sauce.

Ingredients

4 servingservings
USMetric
  • 1½ lbs 700 g rutabaga
  • 1½ lbs 700 g white fish
  • 2 2 eggeggs
  • 1 cup 240 ml almond flour
  • 1 cup 240 ml grated parmesan cheese
  • 1 teaspoon 1 teaspoon paprika powder
  • ½ teaspoon ½ teaspoon onion powder
  • 1 teaspoon 1 teaspoon salt
  • ¼ teaspoon ¼ teaspoon pepper
  • 2 cups 475 ml oil for frying
  • 1 1 lemon, for serving
Tartar sauce

  • 1 cup 240 ml mayonnaise
  • ¼ cup 60 ml dill pickle relish
  • ½ tablespoon ½ tablespoon curry powder

Print recipe
NutritionModerate low carb73% Fat18% Protein7% Carbs15 g carbs / serving

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Mix all ingredients for the tartar sauce. Place in the fridge while making the rest of the dish.
  2. Preheat the oven to 400°F (200°C). Peel the rutabaga and cut into thin rods. Brush the rods with oil and place on a baking sheet lined with parchment paper. Sprinkle with salt and pepper. Bake in the oven for about 30 minutes, depending on the thickness of the rods, until golden brown.
  3. In the meantime, prepare the fish. Crack the eggs in a bowl and use a fork to combine.
  4. On a plate, mix almond flour, parmesan cheese and seasonings.
  5. Cut the fish in bite-sized pieces, approximately 1 x 1 inch, and cover with the flour mix. Dip in beaten eggs and then cover again with flour.
  6. Heat the oil in a deep sauce pan to 340°F–360°F (170-180°C). (Always keep a lid within reach in case the oil catches fire. Never use water on burning oil. Place the lid on the pan and remove from the heat.) You can also use a deep fryer if you have one, follow instructions for your device.
  7. Fry the fish for 3 minutes on each side or until the breading is golden brown and the fish is cooked through. 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.

Meal plans

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6 Comments

  1. Thiago
    What kind of oil was used?
  2. paul
    same question about oil :) also how about air frying?
  3. Cori
    I, too, am wondering about what oil/fat was used! Anyone?!? I may try it with tallow for the high temp stability.
  4. Darlene
    Avocado oil would be good to use due to its high smoke point.
  5. 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.

  6. 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.

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