This easy keto fish and chips recipe brings you crispy, crunchy pan-fried fish fillets paired with tartar sauce and keto-friendly French fries—a mouthwatering twist on a beloved classic!
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Why You’ll Love This Recipe
I can’t help but shout from the rooftops—this is THE BEST FISH AND CHIPS I’VE EVER HAD! It’s keto and Whole30 approved, and the fried fish is practically zero carbs!
No need for a deep fryer or heavy breading. My version uses a light, crispy coating made with pork rind panko, which creates an irresistible texture. If you’ve never tried it, you’re in for a treat. This golden, crunchy fish is as good as it gets!
Keto Fish + Chips Batter
To achieve that perfect crispy crunch, I’m using pork rind panko—ground-up pork rinds that are 100% carb-free and Whole30 compliant. It adheres beautifully to the fish and fries up to a golden brown in avocado oil.
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Ingredients & Substitutions
For detailed ingredient amounts, check the recipe card below!
- Wild-caught cod fillets: Substitute with your favorite white fish if desired.
- Pork rind panko: This low-carb breading is the star of the show, offering a deliciously crispy coating with no carbs!
- Eggs
- Avocado oil
- Kosher salt & black pepper: To taste.
- Lemon wedges: A squeeze of fresh lemon juice brightens up the flavors.
- Homemade tartar sauce
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Step-by-Step Instructions
- Prep the Fish: Pat the fillets dry with paper towels to remove excess moisture.
- Set Up Dredging Station: Whisk the eggs in a small bowl. In another shallow dish, add pork rind panko and a pinch of salt.
- Coat the Fish: First, dip the fish fillet in the egg, then press into the pork rind panko to coat. Repeat with all fillets.
- Heat the Skillet: Warm your cast iron skillet over medium heat for 5 minutes. Add avocado oil and heat for another minute.
- Fry the Fish: Add the coated fillets to the hot oil in batches to avoid overcrowding. Fry for 4-5 minutes on one side until golden brown, then flip and cook another 2-4 minutes until the internal temperature reaches 125ºF.
- Crisp and Serve: Remove the fish from the skillet and sprinkle with fresh salt. Let them rest on a wire rack over a baking sheet to stay extra crispy. Serve warm with tartar sauce, keto fries, and herby lemon coleslaw!
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Expert Tips
- Fish: Cod is my top choice, but any firm white fish like mahi mahi, halibut, or even salmon will work.
- Breading: Pork rind panko is the ultimate low-carb coating—crunchy and satisfying. Almond flour is an alternative, but it won’t be as crispy.
- Spice: If you like a bit of heat, add a dash of cayenne pepper to the pork panko.
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Serving Suggestions
The crispy fish is the highlight, but don’t skip the sides! Pair with homemade tartar sauce, keto French fries, herby lemon coleslaw, and some lemon wedges for the full experience. This meal will transport you to a British pub, minus the carbs!
Storage Tips
Store any leftovers in an airtight container for up to a week. To reheat, use an air fryer or pan to maintain that crispiness.
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Recipe FAQs
What’s the best fish to use? Any firm white fish works great in this keto fish and chips recipe. My favorites are cod, mahi mahi, and halibut. You can even use skinless salmon!
Where can I find wild-caught fish? I always opt for wild-caught fish. Costco has great deals on wild-caught cod and mahi mahi in their freezer section.
Ingredients
Fish
- 4 (6-ounce) wild-caught cod fillets
- 1 cup pork rind panko
- 2 eggs
- 3 tablespoons avocado oil
- Salt
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Serving
- Whole30 + keto French fries
- Whole30 + keto tartar sauce
- Whole30 + keto herby lemon coleslaw
Equipment
Instructions
- Pat the fish fillets completely dry.
- Set up your dredging station: In one container, beat the eggs. In another, add pork rind panko.
- Coat the fish: Dip each fillet in the egg, then press into the pork rind panko to coat. Repeat for all fillets.
- Heat your skillet: Preheat a cast iron skillet over medium heat for 5 minutes. Add avocado oil and heat for 1 more minute.
- Cook the fish: Fry each fillet for 4-5 minutes, then flip when golden brown. Cook for another 2-4 minutes until the internal temperature reaches 125ºF.
- Finish and serve: Remove the fish from the heat, sprinkle with salt, and let them rest on a wire rack to keep crispy. Serve warm with tartar sauce, keto fries, and lemon coleslaw.
Leftovers will keep in an airtight container for up to a week.
