Keto Fish and Chips Recipe: Crispy, Golden, and Low-Carb

Fish and chips has been a favorite for generations. That warm crispy coating around flaky fish, the soft yet crunchy fries on the side… it’s pure comfort. But if you’re cutting carbs, the traditional version doesn’t exactly fit the bill.

Don’t worry, you can still enjoy a full plate without feeling like you’re missing out. I’m going to show you how to make Keto Fish and Chips that taste just like the real thing. Maybe even better.

This recipe swaps out the heavy batter and potato fries for low-carb alternatives that still bring all the crunch, flavor, and satisfaction you’re after.

And you won’t need fancy ingredients or chef skills either. If you’ve got a frying pan and a love for good food, you’re all set.

Why You’ll Love This Keto Fish and Chips Recipe

You know that feeling when you bite into something crispy, then it melts into something soft and flavorful? That’s what we’re chasing here.

• Crispy outside, tender inside: Just like real fish and chips.

• Super easy ingredients: Stuff you can actually find at any regular grocery store.

• Low in carbs: So you can enjoy without messing up your goals.

• Quick to make: Less time cooking, more time eating.

This is real food that tastes like a cheat meal but fits perfectly into keto. No weird aftertaste, no sad imitations.

Ingredients You’ll Need

For the fish:

• 4 white fish fillets (cod, haddock, or tilapia work great)

• 1 cup almond flour

• 1/2 cup grated Parmesan cheese (the powdery kind works best)

• 2 large eggs

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• Salt and pepper to taste

• Oil for frying (avocado oil or light olive oil)

For the ” zucchini chips”:

• 2 medium zucchini

• 2 tablespoons olive oil

• Salt and pepper

• Optional: pinch of paprika for extra flavor

For: Jicama Fries 

• 1 medium jicama, peeled

• 2 tablespoons olive oil or avocado oil

• 1 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper to taste

• Optional: a sprinkle of Parmesan cheese for extra flavor

Tip: Make sure the fish fillets are patted dry with paper towels. Any extra moisture can mess up the coating.

How to Make Keto Fish and Chips

Step 1: Prep the Chips

First thing’s first—get those “chips” going.

• Slice the zucchini into sticks. About the size of a regular fry.

• Toss them in olive oil, salt, pepper, and a little paprika if you like.

• Lay them on a baking sheet lined with parchment paper.

• Bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.

They’ll get slightly crispy and golden on the outside while staying soft inside. If you want them even crispier, pop them under the broiler for a minute or two. Keep an eye on them though. They can burn fast.

For Jicama Fries 

• Prep the Jicama:
  Slice the jicama into thin fry-like sticks. Try to keep them about the same size so they cook evenly.

• Boil First:
  Bring a large pot of water to a boil. Add the jicama sticks and boil for about 12 to 15 minutes. This softens them up so they don’t stay crunchy like raw apples.

• Drain and Dry:
  Drain the jicama well and pat it dry with paper towels. (Extra moisture can make them soggy.)

• Season:
  Toss the dried jicama in a bowl with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Make sure every fry gets coated.

• Bake or Air Fry:

• Oven: Preheat to 425°F (220°C). Spread fries on a parchment-lined baking sheet without crowding. Bake for 25 to 30 minutes, flipping halfway through, until golden and crisp.

• Air Fryer: Set at 400°F (200°C) and cook for 15 to 18 minutes, shaking the basket halfway through.

Step 2: Get Your Breading Station Ready

While the chips are baking, set up your breading line:

• In one shallow bowl, beat the eggs.

• In another bowl, mix almond flour, Parmesan cheese, paprika, garlic powder, salt, and pepper.

That’s it. Quick and easy.

Step 3: Bread the Fish

Now, take each fish fillet:

• Dip it into the egg wash, making sure it’s coated well.

• Then press it into the almond flour mix, coating it fully.

• Set it aside on a plate and repeat with all the fillets.

Tip: Press the coating into the fish a little. Helps it stick better when you fry.

Step 4: Fry the Fish

Heat a good amount of oil in a large skillet over medium heat. You want enough oil to cover the bottom of the pan well but not so much that the fish is swimming in it.

Once the oil is hot (you can test it by dropping in a little bit of almond flour—it should sizzle right away), add the fish carefully.

Cook about 3-4 minutes on each side, depending on the thickness. You’re looking for a golden crust and a flaky inside.

Don’t crowd the pan. If you have a lot of fillets, cook in batches. Nobody likes soggy fish.

Once cooked, set the fillets on a wire rack or a plate lined with paper towels to drain any extra oil.

Step 5: Plate and Eat

By now, your zucchini chips should be done too.

Plate the fish next to a pile of warm, crispy chips. Add a squeeze of lemon if you’re feeling fancy. Or whip up a quick tartar sauce using mayo, pickles, and a splash of lemon juice.

Dinner’s ready.

Tips to Nail It Every Time

• Use fresh fish: Frozen can work, but fresh tastes better and fries up nicer.

• Dry your fish: Seriously. Wet fish will make the breading slide right off.

• Don’t rush frying: Medium heat gives you a golden crust without burning.

• Switch up the “chips”: Not a fan of zucchini? Try turnip fries or even jicama.

My First Time Making Keto Fish and Chips

 

 

The first time I tried making keto fish and chips, I was super skeptical. Almond flour and Parmesan? That sounded weird, honestly.

But once I saw that crispy, golden coating—and heard the crunch when I cut into it—I was hooked.

My husband (who is not on keto and is very dramatic about “healthy food”) couldn’t even tell it was low-carb. He ate his plate and then started picking off mine. That’s when you know it’s good.

How to Store and Reheat

Got leftovers? Lucky you.

• Fridge: Store in an airtight container for up to 2 days.

• Reheat: Best way is in the oven or air fryer at 375°F (190°C) for about 5-7 minutes. They’ll get crispy again.

Microwaving is fine if you’re desperate, but fair warning, you’ll lose the crunch.

What to Serve with Keto Fish and Chips

If you want to go all out, here are a few easy ideas to round out your meal:

• Keto coleslaw: Fresh, creamy, and a little tangy.

• Simple green salad: Light and balances out the richness.

• Lemon wedges: For that extra zing.

Or just pile on the fish and chips and call it a day. Nobody’s judging.

Conclusion

Keto Fish and Chips is proof that eating low-carb doesn’t mean eating boring. With simple swaps, a little patience, and a hot frying pan, you can sit down to a plate of golden, crispy, comforting goodness anytime you want.

No fancy gadgets, no weird ingredients, no “keto sadness.” Just good old fish and chips, with a twist that actually works.

Give it a shot. Your tastebuds, and your jeans, will thank you.

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