Keto Fish and Chips (Crispy Almond-Crusted Fish with Turnip Fries)
A low-carb twist on the British classic that doesn’t compromise on taste or texture.
Key Info
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 4
- Difficulty: Moderate
- Dietary: Keto, Gluten-Free, Low-Carb
Equipment Needed
- Deep frying pan or deep fryer
- Large mixing bowl
- Flat plate for coating
- Kitchen thermometer
- Paper towels
- Slotted spoon
- Alternative: Air fryer can be used for both fish and fries
Ingredients
For the Fish:
- 1 pound (450g) cod fillets, cut into 4-inch pieces
- 1 cup (96g) almond flour
- 2 medium eggs
- 2 tablespoons sparkling water
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- Oil for frying (avocado or coconut oil)
For the Turnip Fries:
- 2 medium turnips (about 1 pound/450g)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Method
1. Prep Turnips
- Peel turnips and cut into 1/4-inch fry shapes
- Boil in salted water for 5 minutes
- Drain and dry thoroughly
2. Make Batter
- Whisk almond flour with seasonings
- Beat eggs with sparkling water separately
- Combine to form a thick batter
3. Heat Oil
- Bring oil to 350°F/175°C
- Test with a drop of batter – should sizzle immediately
4. Coat Fish
- Pat fish completely dry
- Dip in batter, ensuring even coating
- Let excess drip off
5. Fry Fish
- Cook for 4-5 minutes per side until golden brown
- Internal temperature should reach 145°F/63°C
6. Cook Turnip Fries
- Fry in batches until golden (8-10 minutes)
- Drain on paper towels
- Season immediately while hot
Crucial Tips
- Keep oil temperature steady at 350°F
- Don’t overcrowd the pan
- Pat fish completely dry before battering
- Season everything while hot
- Serve immediately for maximum crispiness
Storage & Variations
- Store leftover fish in fridge for up to 2 days
- Reheat in oven at 400°F until crispy
- Try with halibut or haddock
- Experiment with rutabaga or celeriac for fries
- Make tartar sauce with mayo, pickles, and lemon juice
This recipe yields approximately 4 servings with 8g net carbs per serving.
