Keto British Fish And Chips

Whether you’re sitting by the coast or not, this popular British fish & chips dish is loved by many all over the world. A light and crispy batter coats the fish, in this case, we use skinless and boneless haddock fillets, while kohlrabi is used in place of potato. Kohlrabi doesn’t tend to crisp in the same way that potato chips do, but the coating of almond flour and grated parmesan cheese does help to give texture and flavor. This British Keto recipe is made healthier by shallow frying the fish and oven roasting the chips instead of deep-frying.

Are there alternative cooking methods?

You can oven bake the fish if you prefer a healthier option but it may not be as crispy. You can also deep fry the fish and chips for a more authentic British dish.

Can I substitute ingredients?

The most common fish used in making this classic Keto British food is skinless and boneless unsmoked haddock or cod, but pollock, halibut, flounder and tilapia are also great alternatives.

If you don’t have whey protein, you can add 2 more tablespoons of almond flour and 1 more teaspoon of arrowroot powder.

What can I serve the dish with?

Fish and chips are typically served with a curry sauce, mayonnaise, and malt vinegar over the chips, however, please note that malt vinegar is not gluten-free.

Net Carbs

5.2 g
Fiber

4.6 g
Total Carbs

9.9 g
Protein

44.9 g
Fats

28.9 g

474 cals

Quantity

Serving Size

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Haddock

4 fillet - each 6 3/4 ounce raw
Eggs, cooked

1 large
Raw egg

1 large
Almond flour

0.5 cup
Beverages Protein Powder Whey Based

0.33 cup
Arrowroot Powder/ Starch

1 tsp
Baking soda

0.5 tsp
Paprika

1.25 tsp
Turmeric, ground

0.25 teaspoon
Cream Heavy Whipping

0.33 cup, whipped
Apple cider vinegar

1 tsp
Kohlrabi, raw

2 cup, sliced
Avocado oil

4 tbsp
Parmesan cheese, dry (grated)

2 tbsp, grated
Salt and Black Pepper (To Taste)

0.25 tsp

Step 1

Preheat the oven to 390F/ 200C. Drizzle 1 tablespoon of avocado oil on a roasting tray. Let the pan and oil get very hot. Peel and slice the kohlrabi into thick-cut chips.
Step 2

Transfer the kohlrabi chips to a large bowl. Drizzle with 1 tablespoon of avocado oil, season with salt and pepper and sprinkle over 2 tablespoons of the almond flour and grated parmesan cheese. Toss to coat evenly.
Step 3

When the oil in the roasting tray is very hot, carefully tip in the coated kohlrabi chips. Spread them out evenly. Roast for 10 minutes on one side, then turn them over and roast for 10 more minutes on the other side until golden.
Step 4

While the Kohlrabi chips are roasting, prepare the fish batter. Combine the rest of the almond flour, arrowroot powder, whey protein powder, baking soda, paprika and turmeric powder in a large bowl. Stir to combine, create a well in the centre and drop in the egg, apple cider vinegar and heavy cream. Whisk to a smooth batter and no lumps remain.
Step 5

Pat the fish fillets dry with paper towels and then drop into the batter, coating well. Heat a large non-stick frying pan over medium-high heat with the remaining avocado oil. You will need to top up the oil after frying each fish fillet. Shallow fry on each side for 2-3 minutes or until golden and crisp and the fish is cooked through. Repeat with all the fillets. Serve the battered fish with the chips and your prefered Keto sauces.