Whole30 + Keto Fish and Chips Recipe + Video – low carb crispy + crunchy pan fried fish filets with tartar sauce + keto french fries! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

Sorry for yelling at your eyes…but…


Ok, I’ll try to stop yelling.

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

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 using as a breading.

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

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

Best Fish To Use

Any firm white fish is perfect for these keto fish + chips. My go to’s are cod or mahi mahi. Halibut works too! Heck, you could even make this with skinless salmon.

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

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

Serving Keto Fish + Chips

The crispy fish is the star of the show, but the sides are important too! You must serve these fish + chips with my homemade tartar sauce, keto french fries + herby lemon coleslaw.

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

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

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

Whole30 + Keto Fish and Chips

This Keto Fish and Chips Recipe is a low carb crispy + crunchy pan fried fish filets with tartar sauce + keto french fries!
5 from 31 ratings



  • 4 6-ounce wild caught cod filets
  • 1 cup pork rind panko
  • 2 eggs
  • 3 tablespoons avocado oil
  • salt



  • 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.


Fish: My preferred fish is wild caught cod, but you could use any firm white fish such as mahi mahi, ono, halibut, even salmon would work!
Breading: Hands down the best low carb + keto friendly breading for this is pork rind panko. It 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.
Calories: 213, Total Carbs: 0.2g, Protein: 23.7g, Fat: 12.6g, Fiber: 0g, Net Carbs: 0g
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