Keto Fish and Chips with Crispy Almond Flour Batter and Golden Turnip Fries
KEY INFO
Prep time: 15-20 minutes
Cook time: 20-25 minutes
Total time: 35-45 minutes
Servings: 4
Difficulty: Easy to Moderate
Dietary tags: Keto, Low-carb, Gluten-free, Dairy-free optional
EQUIPMENT NEEDED
Essential Tools:
- Sharp knife and cutting board
- 2 mixing bowls
- Whisk or fork
- Large frying pan or deep fryer
- Tongs or slotted spatula
- Baking tray
- Parchment paper
- Paper towels for draining
Simple Alternatives:
- Heavy-bottomed pot instead of deep fryer
- Electric skillet for better temperature control
- Wire cooling rack to keep fish extra crispy
INGREDIENTS
For the Fish:
1.5 lbs (680g) white fish fillets (cod, haddock, or tilapia) – [pollock or halibut work too]
¾ cup (75g) almond flour – [superfine almond meal preferred]
2 large eggs – [egg whites for lighter batter]
2 tsp baking powder
⅓ cup (80ml) sparkling water – [regular water works]
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
For the Turnip Fries:
2-3 medium turnips (about 2 lbs/900g) – [rutabaga or kohlrabi work]
3 tbsp avocado oil – [coconut or olive oil alternatives]
1 tsp salt
½ tsp pepper
For Frying:
Avocado oil or coconut oil (enough for 2-3 inches depth)
METHOD
1. Start the Turnip Fries
Preheat your oven to 425°F (220°C).
Peel turnips and slice into fry-shaped strips, about ½ inch thick.
Toss with oil, salt, and pepper in a large bowl.
Spread on parchment-lined baking tray in single layer.
Bake for 25-30 minutes, flipping halfway through.
2. Prep Your Fish
Pat fish fillets completely dry with paper towels.
Cut into even strips or portions, about 4-5 pieces per pound.
Season lightly with salt and pepper.
Set aside while you make the batter.
3. Create the Perfect Batter
In one bowl, whisk together almond flour, baking powder, salt, pepper, garlic powder, and paprika.
In another bowl, beat eggs and sparkling water together.
Combine wet and dry ingredients, whisking until you get a thick, lump-free batter.
Let batter rest for 5 minutes while oil heats.
4. Heat Your Oil
Pour oil into heavy pan or fryer to 2-3 inch depth.
Heat to 355°F (180°C) – this is crucial for crispy results.
Test with a drop of batter – it should sizzle immediately.
5. Fry the Fish
Dip each fish piece into batter, coating completely.
Gently lower into hot oil – don’t overcrowd the pan.
Fry for 3-4 minutes per side until golden brown and crispy.
Remove with tongs and drain on paper towels.
6. Serve Immediately
Check turnip fries – they should be golden at edges and fork-tender.
Plate fish and fries together.
Serve with lemon wedges and keto tartar sauce.
CRUCIAL TIPS
- Pat that fish bone dry – wet fish = soggy batter that slides right off
- Don’t skip the sparkling water – it creates those perfect air bubbles for extra crunch
- Temperature is everything – too cool oil makes greasy fish, too hot burns the outside
- Start fries first – they take longer than the fish
- Fry in small batches – crowding drops oil temperature and creates soggy results
- Rest the batter – 5 minutes makes all the difference for texture
STORAGE & SCALING
Storage:
Keep leftovers in separate airtight containers for up to 2 days.
Reheat in air fryer or oven at 350°F for 5-8 minutes.
Never microwave – it kills the crispiness.
Scaling Up:
Double or triple ingredients as needed.
Fry in batches to maintain oil temperature.
Keep finished fish warm in 200°F oven while completing batches.
Common Mistakes:
– Batter too thin? Add more almond flour gradually
– Fish not crispy enough? Oil wasn’t hot enough
– Turnip fries soggy? Cut thinner and don’t overcrowd the pan
VARIATIONS
Flavor Boosters:
– Add 2 tbsp grated Parmesan to batter for extra richness
– Mix smoked paprika into turnip seasoning
– Try Creole seasoning blend for Southern twist
Fries Alternatives:
– Swap turnips for rutabaga or daikon radish
– Try zucchini fries for summer variation
– Air fry the turnips at 400°F for 15-20 minutes for extra crispiness
Lighter Option:
Bake the battered fish at 425°F for 12-15 minutes, flipping once.
Not quite as crispy, but still delicious and uses less oil.
This recipe transforms pub comfort food into keto-friendly perfection.
The almond flour creates an incredibly crispy coating that rivals any traditional batter, while turnip fries deliver that satisfying potato-like experience with a fraction of the carbs.
Trust me – your taste buds won’t miss the original version one bit.
