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!
Table of Contents
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.
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
- Pat the fish filets completely dry with paper towels to remove excess moisture.
- 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.
- 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.
- Heat your cast iron skillet over medium heat for 5 minutes. Add in the avocado oil and heat for 1 more minute.
- 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.
- 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!
- Serve warm. I highly suggest topping it with tartar sauce and serving it along with keto french fries and herby lemon coleslaw!
- Store leftovers in an airtight container for up to 1 week. Reheat in the air fryer or pan to crisp up.
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.
Recipe FAQs
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.
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Keto Fish and Chips Recipe (with Homemade Tartar Sauce)
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
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.This post contains affiliate links, thanks for the love!
63 Comments on “Keto Fish and Chips Recipe (with Homemade Tartar Sauce)”
Hi Natalie!
I’m super interested in making this. I was just wondering what the macros were for the fish and chips? It lists 213 calories, 23.7g protein, 12.6g fat and 0g net carbs, yet when you click on the “fries” it lists a separate macro count…
So is the first set of macros listed a combination of the macros for the fish and chips or just the fish?
Hi Amy – The calories listed are for the fish only. The calories for the chips are listed separately on that recipe page. I sure hope this helps.
Made this dish for my family tonight for dinner! I sliced up the cod into fish stick style pieces and my 1 1/2 year old kept saying, “MORE, MORE!” on the fish! It warmed my heart so much to see her enjoying healthy WHOLE food! So many complementary flavors with this dish and was SUPER easy to whip up! Naaaatalie! You. Are.The.Best! Great recipe!
Oh my you just made my day Brittney! What is it about finding a recipe that even the little ones enjoy that just warms my heart? I get so happy when my kids love a new recipe that is healthy. I love your enthusiasm! Thank you so much for the feedback, it means the world to me.
OMGosh this is the best fish recipe ever!! The pork rind panko makes it so crispy!! This will definitely be a recipe I will make often!
I am so glad you like my fish and chips Penny! I am happy they turned out crispy for you. That is the best part! So happy you will be making them again!
This was easy and delicious! Goes so good with the creamy coleslaw. Thanks for another fantastic recipe!!!
I am so happy you like my fish and chips Jess! I agree, it pairs perfectly with coleslaw. I love to hear that it was easy to make and delicious. That is such a win!
Gland slam and brought back great memories of childhood fish stick Friday! But this definitely an elevated, sophisticated and healthier take :) super fast to put together and just delicious with the lemony herb coleslaw!!
Yeah! I love that my fish and chips brought you back to your childhood Leigh. I remember fish stick Friday! LOL! Those were the days!
Love this dish! Made it for dinner tonight and it did not disappoint! Definitely love being able to enjoy restaurant-quality fish and chips without reaping all of the negative side effects afterwards. Served with potato french fries and Primal Kitchen’s tartar sauce to utilize what I have on hand. Will definitely be making this again!
I made this tonight for my family of seven. Everyone loved it! Thank you for sharing!
I am so glad you liked my fish and chips Bekah. Even better that your family of SEVEN enjoyed it. Wow! You are my new hero, that is quite a crew to cook for!
The fish was sooo good, thank you for sharing the recipe
I am so happy you liked my fish and chips Andy! I just love sharing these recipes and really appreciate the feedback.
Omg. The fish was so yummy! My husband, who loves his deep fried battered fish, commented on how good this was.
I am so happy you like my fish and chips Jean! That is fantastic that your hubby really liked it. Thanks so much for the feedback, I really appreciate it!
Tried this last night. It was so much like our favorite Fish Fry that my family said they preferred this recipe to the super greasy fried fish served there. Also, I will never buy tartar sauce again. Your recipe was perfect. Thank you!!
I am so happy that you and your family liked my fish and chips Trista! That is fantastic that it is one of your new family favorites!
Holy flippin smokes! THIS WAS AMAZING! We devoured it. Thanks for sharing.
I am so happy you liked my fish and chips Jennifer! I am so glad they were so amazing that you devoured them. I LOVE it!
Hi Natalie,
Thanks for this awesome recipe. I cannot have eggs due to allergy. Is there anything I can replace it with for the fish?
You could substitute flax meal for egg Lakshmi. To make a flax meal egg mix 1 tablespoon of flax meal with 3 tablespoons of water. Stir and let sit till thickened about 15 minutes. I haven’t recipe tested this, but I think it would work.
I know this is way later but for any other non-egg people… I used some cashew yogurt and thinned it with a little unsweetened almond milk and a hint of ghee and the Panko stuck perfectly!
Thanks for sharing Keris! Sounds delicious!
Made this for my family tonight and it was a winner for everyone! My fish loving son loved it! Thank you for the recipe!
I am so happy you and your family enjoyed my fish and chips Angela! That is fantastic that your son loves fish. He sounds like a very healthy eater.
This fish was SO GOOD with the Epic Himalayan Salt Pork Rinds! I was intimidated because I haven’t cooked cod before and reluctant to dirty the food processor, but the results were SO WORTH IT! Here in Indiana, Breaded Pork Tenderloin Sandwiches are a big thing and I’ve missed them since avoiding gluten. I’m going to try the pork rind panko and give them a whirl, so thank you for the inspiration!
Sorry for double post! The site stalled and I rewrote my review because it wasn’t there…oops!
This fish was SO GOOD with the Epic Himalayan Salt Pork Rinds coating. I was intimidated because I hadn’t cooked cod before, and was reluctant to dirty up the food processor, but the results were SO WORTH IT! Thank you for making such a delicious recipe with well thought out and detailed instructions. Here in Indiana, Breaded Pork Tenderloin sandwiches are a big thing and I’ve missed them since I started avoiding gluten; I think I’ll try the pork rind panko to make one…so thank you for the inspiration too!
I am so happy you liked my fish & chips Ashley! I also can’t stop thinking of new ways to use pork panko. LOL!
You are a little wizard, Natalie! The fish, the chips, the tartar sauce…absolutely delicious!
Lol! I don’t know that I am a wizard Katie, maybe just a foodie who can’t stop thinking about yummy things to make! I am so happy you liked the fish and chips! Such a delicious, healthy treat!
SO GOOD! Tastes exactly like restaurant fish and chips. Wow wow wow
Yeah! I am so happy you like my fish and chips Jena! I am thrilled they tasted restaurant quality! That makes me so happy.
Absolutely delicious! We made the fish and “chips” tonight and it was everything I could have hoped for. So easy and so delicious!
I am so happy you liked my fish & chips Kaitlynn! I am glad to hear they were easy and delicious!
Can’t wait to try it!
I sure hope you like my fish and chips Nicole!
It was perfect the first time. This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.
I am so happy you have already made my salmon cakes Ghulam. Even better that they turned out perfectly. I am so grateful that you appreciate my tips. That really makes it all worthwhile.