This easy keto fish and chips recipe features low-carb, crispy, and crunchy pan-fried fish filets with tartar sauce and keto french fries! The most delicious spin on a classic favorite! 

What Makes This Recipe Great

Sorry for yelling at your eyes…but…

THIS IS THE BEST FISH AND CHIPS RECIPE I’VE EVER HAD! IT’S KETO + WHOLE30! THE FRIED FISH IS BASICALLY ZERO CARBS!!!

Ok, I’ll try to stop yelling. But seriously, if you’re looking for a way to enjoy this classic fish dish without all the carbs, This. Is. It. 

No need for a deep fryer or heavy breading– my twist on this popular dish is a crispy batter made by dredging the fish in egg, then coating with pork rind panko! If you’ve never had it, you’re in for a wonderful treat. Cooked to golden perfection, this really is the best fried fish recipe!

Watch Keto Fish + Chips Recipe Demo (2:31 minutes)

Keto Fish + Chips Batter

To mimic the crispy and crunchy batter, I’m using pork rind panko. It’s just ground-up pork rinds! 0 carbs! And Whole30 compliant if used as a breading.

It adheres to the fish perfectly and gets crispy and golden brown when pan-fried in avocado oil.

fish + chips with coleslaw + tartar sauce on a white plate

Ingredients & Substitutions 

Find a more detailed ingredient list with amounts and notes in the recipe card below! 

  • wild-caught cod fillets: If desired, substitute for your favorite white fish instead of cod. 
  • pork rind panko: Rather than all-purpose flour for the breading, we’re using pork rind panko! It’s a delicious, crispy, crunchy coating that tastes just like the real deal but has no carbs! 
  • eggs
  • avocado oil
  • kosher salt & black pepper to taste
  • lemon wedges: Squeeze a little lemon juice on your fish for extra brightness and flavor. 
  • homemade tartar sauce

Step-by-Step Instructions

  1. Pat the fish filets completely dry with paper towels to remove excess moisture.
  2. Set up your dredging station. In a small container or bowl, whisk the 2 eggs. In another shallow bowl, add the pork rind panko and a pinch of sea salt.
  3. Coat the fish. First, dredge fish fillet in the egg, then dip fish in the pork rind panko, pressing to adhere. Repeat with all fish filets.
  4. Heat your cast iron skillet over medium heat for 5 minutes. Add in the avocado oil and heat for 1 more minute.
  5. Add the coated fish filets to the hot oil in small batches so as not to overcrowd your pan. Fry fish for 4-5 minutes, then flip when golden brown and cook another 2-4 minutes until the fish has an internal temperature of 125ºF.
  6. Remove from the heat, sprinkle with fresh salt, and let the filets rest on a wire rack over a baking sheet lined with parchment paper (for any dripping!).  This will keep your cooked fish extra crispy and prevent a soggy bottom!
  7. Serve warm. I highly suggest topping it with tartar sauce and serving it along with keto french fries and herby lemon coleslaw!
  8. Store leftovers in an airtight container for up to 1 week. Reheat in the air fryer or pan to crisp up. 
fish + chips with coleslaw + tartar sauce on a white plate

Expert Tips

Fish: My preferred fish is wild-caught cod, but you could use any firm white fish fillet such as mahi mahi, ono, halibut, haddock, and even salmon. 

Breading: Hands down, the best low-carb + keto-friendly breading for this is pork rind panko. It is the perfect batter that gets so crispy and crunchy! You could use almond flour instead, but it just doesn’t get as crispy—same cooking method for almond flour.

Spice: I’m personally not a big fan of spicy, but if you’re looking to add a bit of heat to this recipe, you can add a little cayenne pepper to the pork panko for dredging. 

Serving Tips

The crispy fish is the star of the show, but the sides are important, too! You must serve this fish and chips recipe with my homemade tartar sauce, keto french fries, and herby lemon coleslaw. Plus a few lemon wedges, of course! This delicious recipe will seriously blow your mind– the crispy coating, the best texture, absolutely perfect pieces of fish!

You’ll feel like you’re in a British pub in England but enjoying all the clean eating health benefits right in your kitchen!

Storage Tips

Store leftover fish and chips in an airtight container for up to 1 week. Reheat in the air fryer or pan to crisp up. 

fish + chips with coleslaw + tartar sauce on a white plate

Recipe FAQs

What’s the best fish to use?

Any firm white fish is perfect for this keto fish and chips recipe. My go tos are cod or mahi mahi. Halibut works too! Heck, you could even make this with skinless salmon.

I’m sure always to use wild-caught fish. Costco has great wild caught cod and mahi mahi in their freezer section for a cheap price. 

Did you love this recipe? Thank you! Please rate this recipe and leave a review below. I respond to every one! Be sure to follow me on InstagramPinterest, TikTok, and Facebook. Tag me if you try a recipe!

fish + chips with coleslaw + tartar sauce on a white plate

Keto Fish and Chips Recipe (with Homemade Tartar Sauce)

This easy keto fish and chips recipe features low-carb, crispy, and crunchy pan-fried fish filets with tartar sauce and keto french fries! The most delicious spin on a classic favorite! 
5 from 34 ratings

Ingredients 
 

Fish

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

Expert Tips

Fish: My preferred fish is wild-caught cod, but you could use any firm white fish fillet such as mahi mahi, ono, halibut, haddock, and even salmon. 
Breading: Hands down, the best low-carb + keto-friendly breading for this is pork rind panko. It is the perfect batter that gets so crispy and crunchy! You could use almond flour instead, but it just doesn’t get as crispy—same cooking method for almond flour.
Spice: I’m personally not a big fan of spicy, but if you’re looking to add a bit of heat to this recipe, you can add a little cayenne pepper to the pork panko for dredging. 

Serving Tips

The crispy fish is the star of the show, but the sides are important, too! You must serve this fish and chips recipe with my homemade tartar sauce, keto french fries, and herby lemon coleslaw. Plus a few lemon wedges, of course! This delicious recipe will seriously blow your mind– the crispy coating, the best texture, absolutely perfect pieces of fish!
You’ll feel like you’re in a British pub in England but enjoying all the clean eating health benefits right in your kitchen!

Storage Tips

Store leftover fish and chips in an airtight container for up to 1 week. Reheat in the air fryer or pan to crisp up. 
Calories: 213, Total Carbs: 0.2g, Protein: 23.7g, Fat: 12.6g, Fiber: 0g, Net Carbs: 0g
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