Keto Fish & Chips – Easy 3 Step Low-Carb Recipe with Almond Flour and Zucchini

This Keto Fish & Chips recipe is a low-carb reinvention of the beloved British classic — delivering crispy, golden fish and satisfying “chips” without breadcrumbs or potatoes. Instead of wheat flour, the fish is coated in seasoned almond flour, creating a crunchy exterior while keeping the inside tender and flaky. For the chips, you can choose between roasted cauliflower florets or zucchini fries, both keto-friendly and perfect for soaking up sauces. This dish is pure comfort food made keto: filling, familiar, and deeply satisfying without the carb crash. It’s ideal for family dinners, weekend treats, or whenever you’re craving something fried and indulgent while staying on track. Best of all, it’s flexible — bake, pan-fry, or air-fry depending on your preference and time.

Almond Flour, Family-Friendly, Fish, High-Protein, Oven-Baked, Weeknight Dinner, Zucchini

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Ingredients for Keto Fish & Chips

For the Fish:

• 600–700 g white fish fillets (cod, hake, tilapia, pike-perch)
• 2 eggs
• 80 g almond flour
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt & pepper to taste
• 2–3 tbsp oil (for frying or baking spray)

For the Chips (Choose One Option):

• Option 1: Zucchini Fries
  • 2 medium zucchini, cut into fry-shaped sticks
  • 1–2 tbsp oil, salt to taste

• Option 2: Cauliflower
  • 500 g cauliflower florets
  • 2 tbsp olive oil
  • Salt, pepper, spices to taste

Instructions

1. Prep the Chips: Start by preheating your oven to 200°C (390°F). Spread the cauliflower florets or zucchini fries on a large baking tray lined with parchment paper. Toss thoroughly with olive oil, salt, pepper, and any additional spices you like. Make sure the vegetables are arranged in a single layer — overcrowding will cause steaming instead of roasting. Roast for 25 minutes, flipping or stirring every 10 minutes, until golden and lightly crisp on the edges. Cauliflower will become firmer and crunchier, while zucchini fries stay softer but flavorful.
2. Prepare the Fish: While the vegetables roast, prepare the fish. Pat the fillets completely dry with paper towels — this is essential for good browning. Season both sides with salt and pepper. In one shallow bowl, whisk the eggs until smooth. In another bowl, mix almond flour, garlic powder, paprika, and a pinch of salt.
3. Bread & Cook the Fish: Dip each fish fillet into the egg mixture, allowing excess to drip off, then coat evenly in the almond flour mixture.
   • Pan-fry method: Heat oil in a skillet over medium heat. Cook fish for 2–3 minutes per side until golden and cooked through.
   • Oven-baked method: Place breaded fish on a lined tray, spray lightly with oil, and bake at 200°C for 15–20 minutes, flipping halfway.
   • The fish should be crisp on the outside and flaky inside.

📊 Nutrition Facts (per serving, est.)

💡 Tips & Variations

• The air fryer gives the crispiest result: cook fish at 190°C for 10–12 minutes, flipping once.
• Cauliflower chips are firmer and closer to classic fries, while zucchini fries are softer and lighter.
• Add Cajun spice, lemon pepper, or smoked paprika to the almond flour for flavor variety.
• For extra richness, serve with a sugar-free aioli (+90–100 kcal per tablespoon).
• Avoid very thick fillets — thinner cuts cook more evenly and stay crisp.

Storage & Meal Prep 🧊

• Best served fresh
• Can reheat fish in oven or air fryer for crunch
• Store separately: fish & veggies in airtight containers (up to 2 days)

What to Serve With 🥗

• Sugar-free tartar sauce or garlic aioli
• Fresh lemon wedges
• Keto coleslaw

FAQ

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Keywords

keto fish and chips, almond flour fish, low carb fried fish, keto fries, cauliflower fries, zucchini fries