Low Carb Classic British Fish and Chips

Satisfy your comfort food cravings without breaking your low-carb goals with this delicious take on *Low Carb Classic British Fish and Chips*. This recipe swaps traditional batter for a flavorful blend of coconut and almond flours, spiced with paprika, garlic powder, and a touch of black pepper, creating an irresistibly golden crust for tender cod or haddock fillets. Instead of carb-heavy potatoes, crispy baked rutabaga fries steal the show as the perfect sidekick. With just 30 minutes of prep time and plenty of wholesome ingredients, this healthier twist on a British favorite is both guilt-free and deeply satisfying. Serve with lemon wedges for a burst of brightness and enjoy a comforting, keto-friendly dinner that doesn’t compromise on flavor. Perfect for those seeking low-carb, gluten-free alternatives to classic dishes!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 425°F (220°C) for the rutabaga chips.

Step 2

Peel and cut the rutabaga into fries and toss them with 2 tablespoons of olive oil, salt, and pepper.

Step 3

Spread them in a single layer on a baking sheet and bake for about 25 minutes, turning halfway through, until golden and crispy.

Step 4

In a deep saucepan or deep fryer, heat the oil for frying to 350°F (175°C).

Step 5

In a shallow dish, mix together the coconut flour, almond flour, baking powder, 1 teaspoon of salt, black pepper, garlic powder, and paprika.

Step 6

In another dish, whisk the egg and heavy cream together until well combined.

Step 7

Pat the fish fillets dry with paper towels and lightly season with salt.

Step 8

Dip each fish fillet into the egg mixture, allowing excess to drip off, then dredge in the flour mixture, pressing gently to adhere.

Step 9

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.

Step 10

Remove the fish from the oil and drain on a plate lined with paper towels.

Step 11

Serve the fish with the baked rutabaga chips and lemon wedges on the side for squeezing over the fish.

Nutrition Facts

Serving size	(1930.4g)

Amount per serving	% Daily Value*
Calories	10574.8

Total Fat 1096.3g	0%
Saturated Fat 121.2g	0%
Polyunsaturated Fat 7.3g
Cholesterol 539.5mg	0%
Sodium 3345.9mg	0%
Total Carbohydrate 106.6g	0%
Dietary Fiber 58.9g	0%
Total Sugars 18.8g
Protein 114.5g	0%

Vitamin D 853.8IU	0%
Calcium 262.6mg	0%
Iron 12.2mg	0%
Potassium 2543.8mg	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: 91.8%

Protein: 4.3%

Carbs: 4.0%