Keto Classic Battered Fish and Chips

Indulge in the perfect guilt-free comfort food with this Keto Classic Battered Fish and Chips recipe! Crispy, golden white fish fillets are coated in a low-carb almond flour and Parmesan cheese batter, seasoned with the perfect blend of paprika, garlic, and onion powder for a burst of flavor in every bite. Served alongside oven-baked zucchini chips, this keto-friendly twist on a British classic is both light and satisfying. With coconut oil ensuring a crisp, golden fry and a prep time of just 20 minutes, this dish brings restaurant-quality flavor straight to your table—minus the carbs. Garnish with fresh dill or parsley for a touch of brightness and enjoy a healthier spin on your favorite fish and chips! Perfect for keto dieters or anyone seeking a delicious, gluten-free alternative.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Start with the zucchini chips. Slice the zucchinis into thin round discs, about 1/4 inch thick.

Step 3

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.

Step 4

Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until golden brown and crispy.

Step 5

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.

Step 6

In another shallow bowl, whisk together the eggs and heavy cream until well combined.

Step 7

Heat the coconut oil in a large, deep skillet over medium-high heat until it reaches 350°F (175°C).

Step 8

Pat the fish fillets dry with paper towels to remove any excess moisture.

Step 9

Dip each fish fillet into the egg and cream mixture, allowing any excess to drip off, then coat thoroughly with the almond flour mixture.

Step 10

Carefully place the coated fish fillets in the hot coconut oil, frying 2-3 minutes per side or until golden brown and cooked through.

Step 11

Remove the fish fillets from the skillet and drain on a paper towel-lined plate to remove excess oil.

Step 12

Once the zucchini chips are ready, remove them from the oven.

Step 13

Serve the crispy battered fish with zucchini chips on the side. Optionally, garnish with fresh dill or parsley.

Step 14

Enjoy your keto-friendly classic fish and chips!

Nutrition Facts

Serving size	(1992.0g)

Amount per serving	% Daily Value*
Calories	6441.6

Total Fat 619.4g	0%
Saturated Fat 452.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 785.2mg	0%
Sodium 8237.5mg	0%
Total Carbohydrate 67.1g	0%
Dietary Fiber 16.1g	0%
Total Sugars 38.8g
Protein 192.6g	0%

Vitamin D 322IU	0%
Calcium 1739.4mg	0%
Iron 10.1mg	0%
Potassium 3945.8mg	0%

*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.

Source of Calories

Fat: 84.3%

Protein: 11.6%

Carbs: 4.1%