Ultimate Fish And Chips

About

These Keto fish and chips are a great way to enjoy this classic British dish – minus the heavy carbs. Our Keto-friendly fish recipe is prepared with skinless sea bass fillets, baked in a zesty crumb until golden, and served with rutabaga oven chips. This is a great low carb option, perfect for Friday night dinners with the family!

Can I Use A Different Fish?

We have used medium skinless sea bass fillets for our Keto fish and chips. If preferred, you may use any fillet of white fish you desire. Cod or other meaty cuts of white fish are great options for fish and chips. Please be sure to adjust your cooking times and macros accordingly to account for different fillets of fish and any other changes made to the recipe.

Is Rutabaga Keto?

Rutabaga is a root vegetable that can be consumed sparingly as part of a balanced Keto diet. Although slightly higher in carbs than other Keto-friendly veggies, it makes a great substitution for British style chips or fries. If you would rather use a lower-carb vegetable, you could serve the fish with a side of roasted radishes.

Ingredients

6 tablespoon, ground almonds, raw
2 fillet – each 4 1/2 ounce raw white sea bass
1 teaspoon lemon zest by tesco
1 medium raw egg
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon salt, sea salt
⅓ medium rutabaga, raw
⅛ teaspoon black pepper, ground

Instructions

Preheat the oven to 400 degrees Fahrenheit. Peel the rutabaga and cut into chunky strips, roughly a half-inch wide. Arrange the chips on a large shallow oven tray and drizzle over the olive oil and a pinch of salt and pepper. Transfer to the oven to bake for 15 minutes while you prepare the fish.
Add the ground almonds to a mixing bowl. Add the salt, pepper, garlic powder, and lemon zest. Mix together well to combine. You may adjust the seasoning levels to suit your own personal tastes.
Crack the egg into a separate bowl. Beat the egg well until smooth. Arrange the sea bass fillets on a clean work surface alongside the beaten egg and crumb mixture.
Dredge one of the fish fillets in the beaten egg mixture until completely coated. Then, dredge the egg coated fish in the crumb mixture until liberally coated. Repeat this with the second fillet so that both pieces are completely covered in breading.
Arrange the breaded fish fillets on the oven tray alongside the part-baked rutabaga chips. Return to the oven for a further 16 minutes or until the fish and chips are cooked through, and the fish crumb is golden. Serve hot with your preferred Keto sides.