Keto Fish and Chips (Whole30 + Extra Crispy)
These keto fish and chips are crispy, golden, and taste just like the pub-style version without the carbs, deep frying, or gluten! Pan fried to perfection with a crunchy pork rind panko coating, these fried cod filets are paired with homemade tartar sauce and keto fries for the ultimate clean comfort food. (Fries not included – see recipe linked below!)
The first time I tested this recipe, I yelled (literally yelled) “THIS IS THE BEST FISH AND CHIPS I’VE EVER HAD!” And I stand by it. It’s Whole30, it’s keto, and that crispy fried fish? Basically zero carbs. Just saying.
Every time I make this recipe, I’m amazed that something this crunchy and comforting can be totally keto and Whole30.
Table of Contents
Why You’ll Love This Keto Fish and Chips Recipe
If you’ve been missing fish and chips since going keto or Whole30, you’re in for a treat. This version is every bit as crispy and satisfying as the real thing, minus the fryer, breading, or bloating.
No soggy coating. No weird texture. Just flaky white fish sealed in a crunchy crust thanks to pork rind panko (yes, it exists, and yes, it’s magical). When pan fried in avocado oil, you get a golden brown finish that rivals anything from a deep fryer.
Serve it with a generous dollop of my Whole30 + Keto Tartar Sauce and a side of Keto French Fries, and you’ve got a dinner that’ll convince even the non-keto crowd!
Watch Keto Fish + Chips Recipe Demo (2:31 minutes)
Ingredients You’ll Need
Here’s a look at the key players that make this recipe work:
- Wild-caught cod filets: My go to for a flaky, neutral-tasting base. You can also use mahi mahi, halibut, haddock, or even salmon.
- Pork rind panko: Ground pork rinds that mimic crispy breadcrumbs, without the carbs. Zero carb and Whole30 compliant. They brown up beautifully!
- Eggs: The binder that helps the coating adhere perfectly.
- Avocado oil: A clean, high-heat oil that gets your fish golden without smoking.
- Salt: Simple seasoning to finish with a flavor pop.
Optional spice tip: Add a pinch of cayenne to your pork panko if you like a little heat.
How to Make Keto Fish and Chips
Step 1: Pat the fish filets dry with paper towels. (Moisture is the enemy of crisp!)
Step 2: Set up your dredging station: beaten eggs in one bowl, pork rind panko in another.
Step 3: Dip each filet in the egg, then dredge in pork panko, pressing to coat thoroughly.
Step 4: Heat a cast iron skillet over medium heat for 5 minutes. Add avocado oil and heat for 1 more minute.
Step 5: Place the coated fish filets in the pan. Cook in batches if needed to avoid overcrowding the skillet. Cook 4-5 minutes until golden brown, then flip and cook another 2-4 minutes until the fish reaches an internal temp of 125ºF.
Step 6: Transfer to a wire rack to cool slightly. This keeps the bottom crisp and prevents sogginess!
Step 7: Sprinkle with flaky salt and serve hot!
Expert Tips + Variations
- Fish swaps: Any firm white fish works. Try halibut, haddock, or even salmon if that’s what you have on hand.
- Breading options: Almond flour can be used in place of pork panko, but it won’t be as crispy. If texture is key, stick with pork rinds!
- Serving suggestions: Pair with my Easy Homemade Keto Ranch Dressing for dipping, plus a side of crunchy Keto French Fries.
- Texture tip: Use a wire rack after cooking, don’t skip this. It’s the secret to no soggy bottoms!
Feeling fancy? Add a few lemon wedges and herby slaw for the full fish-and-chips experience at home. You’ll feel like you’re at a British pub but it’s clean, low carb, and made in your own kitchen!
Recipe FAQs
You can, but it won’t get quite as crispy. Pan-frying in avocado oil gives the best golden crust.
Yes! Pork rinds are allowed on Whole30 if there are no added ingredients. Look for a clean brand.
Fried fish is best fresh, but you can prep the dredging in advance and fry to order. Leftovers reheat surprisingly well in the air fryer!
Pop them in a 375ºF air fryer or skillet for a few minutes to revive that crunchy exterior.
This keto fish and chips recipe has become a family favorite around here, easy enough for a weeknight, but so satisfying it feels like takeout (without the crash). It’s clean, crunchy, and downright comforting.
And if you’re looking for more keto-friendly seafood, don’t miss these 20 Keto Salmon Recipes!
More Delicious Keto Recipes
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Keto Fish and Chips (Whole30 + Extra Crispy)
Ingredients
Fish
- 4 6-ounce wild caught cod filets
- 1 cup pork rind panko
- 2 eggs
- 3 tablespoons avocado oil
- salt
Equipment
Instructions
- Pat the fish filets completely dry.
- Set up your dredging station. In a small container, beat the 2 eggs. In another container, add the pork rind panko.
- Coat the fish. First, dip in the egg, then dip in the pork rind panko, pressing to adhere. Repeat with all fish filets.
- Heat your cast iron skillet over medium heat for 5 minutes. Add in the avocado oil and heat for 1 more minute.
- Add in the coated fish filets. Cook for 4-5 minutes, then flip when golden brown and cook another 2-4 minutes until the fish has an internal temperature of 125ºF.
- Remove from the heat, sprinkle with fresh salt, and let the filets rest on a wire baking rack. This will keep them extra crispy and prevent a soggy bottom!
- Serve warm. I highly suggest topping with tartar sauce and serving along with keto french fries and herby lemon coleslaw!
- Leftovers will keep in an airtight container for at least 1 week.
Notes
- Fish swaps: Any firm white fish works. Try halibut, haddock, or even salmon if that’s what you have on hand.
- Breading options: Almond flour can be used in place of pork panko, but it won’t be as crispy. If texture is key, stick with pork rinds!
- Serving suggestions: Pair with my Easy Homemade Keto Ranch Dressing for dipping, plus a side of crunchy Keto French Fries.
- Texture tip: Use a wire rack after cooking, don’t skip this. It’s the secret to no soggy bottoms!
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64 Comments on “Keto Fish and Chips (Whole30 + Extra Crispy)”
It was ok. The pork rinds made it extra greasy and there was a wierd after taste. I could eat this if I had to avoid carbs but I don’t prefer it.
The fish was great! I don’t care for a creamy coleslaw, but the recipe was pretty good. The rutabaga fries were TERRIBLE!! I took one bite and into the garbage they went! Tough, chewy and bitter. I used my roasted potato coating on them and it didn’t help. I cut up the remaining rutabaga for the deer on our property and even they wouldn’t eat it!
Aww so sorry to hear this! I’ve always had success with these fries and I’m sorry you didn’t! Glad to hear you enjoyed the fish and coleslaw :)
Made the fish tonight. My son bawked at the pork rinds but tasted it and was pleasantly surprised and went back for seconds. Haha. My hubs and I also thought it was great! Also made the tarter sauce and coleslaw for the perfect side. :)
I love that your son had seconds and your husband enjoyed it too Richelle! So glad you made the coleslaw and tartar sauce also.
Just bought the ingredients to make this tonight and I realized I don’t have avocado oil! Can I use olive oil? I know there are different “high heat thresholds” for different oils and I’m hoping olive oil will work ok?
I haven’t recipe tested the fish and chips with olive oil, but I think that would work Karol. I sure hope you like it!
Another super delicious winner! Thanks so much for sharing this recipe- so crispy!!
So happy it turned out delicious and crispy Leslie. Sounds just perfect!
This fish is a must try! So easy and so delicious. Love the slaw and tarter sauce too! Didn’t try the fries but will next time!
So glad to hear it was easy to make and delicious and you liked the slaw and tartar sauce Amy. Try the fries next time, they are yummy!
We LOVED this! Made it with your zucchini chips, tartar sauce, and pumpkin cheesecake. So stinking good!
Sounds like a delicious meal Heidi! So glad you liked it!
Made this today and followed the recipe, and so delicious! So ridiculously easy to make, including the tartar sauce!
I love to hear that it was easy to make and turned out delicious Jennice! Isn’t making your own tartar sauce fun?
Made this last night and it was absolutely delish! Thanks so much for sharing your gift with us!!
Thank you so much for the feedback, I really appreciate it Stephanie!
Could these be cooked in the air fryer instead of a cast iron skillet?
I haven’t recipe tested this in the air fryer Meredith. I actually really don’t use my air fryer too much, but I think it would work. Let me know how it turns out for you!
Definitely tasted better after “frying” in the cast iron skillet!! Would you recommend any other seasoning for the rutabaga fries?
As far as the rutabaga fries go, you can use any spice that you like Meredith. I would use and combo of onion powder, garlic powder, paprika, cumin, and chili powder.
We love this fish! Tastes amazing!
So glad you enjoyed it Jennifer!