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Baked Keto Fish and Chips Recipe


Fish and chips are known to be a traditional British dish. It is also a popular option for takeaway and fast food. We love this dish for its fish fillets which are tender and crunchy on the inside. Fish and chips are a delicacy that most people love, but potatoes may not be ideal on the ketogenic diet. In this recipe, substitutions have been made to ensure that the food is fully ketogenic.
Prepare to be amazed by the fry-free crunchiness of our Gluten-Free Baked Fish and Chips recipe. Plus, this tasty feast can be enjoyed for lunch or dinner, as a weekday or weekend treat, or as a homemade appetizer that the whole family can enjoy. In an hour, the recipe of ideas can be prepared, cooked and served!

How Long Does Baked Fish And Chips Last?


Is it possible to freeze baked Fish and Chips?

The recipe can last from one to three days in the refrigerator. However, to regain that fresh and crunchy flavor, reheat on an uncovered baking sheet for a few minutes. It won’t have the same texture if you put it in the microwave to reheat it.

Is it possible to freeze baked Fish and Chips?

For sure! Your baked fish and chips can last up to a month when stored in the freezer in an airtight container.


  • Two eggs
  • A spoonful of cream to pour
  • 155 g of almond flour
  • 1/2 cup (40 g) of finely grated Parmesan cheese
  • Finely grated rind of 1 large lemon
  • 1/3 cup finely chopped fresh /neat continental parsley
  • A teaspoon of red pepper flakes (optional)
  • Two avocados
  • Two large zucchini, cut into long pieces
  • 4 x 125g firm white fish fillets without skin
  • 80 ml of rice bran oil
  • Mixed leaf salad, for serving
  • Lemon wedges for serving


Serve with malt vinegar, tartar sauce, ketchup or whatever you want to dip and a beer.


  • Preheat oven to 200/220° C and line the ready-to-use pan.
  • In a bowl, beat the eggs, a tablespoon of water and the cream.
  • Combine the almond flour, zest, cheese, parsley, and chili flakes. Also, add the dressing and mix these ingredients well.
  • Cut the avocados in half and remove the pit. Peel the skin and cut each half into six or eight pieces.
  • Sprinkle the avocado with the eggs, letting the excess drain off. Top with the almond mixture afterwards. Do this for all avocado, fish, and zucchini.
  • Place the fish on a plate and close up and then freeze for ten minutes.
  • Meanwhile, spread the avocado and zucchini in the skillet, sprinkle with oil and bake for twenty minutes until the color turns golden brown and the consistency is crisp.
  • Heat the oil in a skillet and cook the fish for two to three minutes until golden and crisp.
  • Serve the fries and salad with the salad leaves and lemon wedges.

More tips for cooking fish and chips:

  • Fish and chips are great, but with the right sides, a sumptuous meal emerges. To consider:
  • Serve over a bed of arugula.
  • Add some pea puree that you can heat in the microwave while the fish and chips are cooking.
  • Use olive oil, if you don’t have avocado oil, to add that unique flavor to your dish.

What are the total net carbs for keto baked fish and chips?

Backed Keto and Chips has a total of 6g.

Nutritional information:

3109 KJ of energy

60 g of total fat

11 g of saturated fat

9 g of fiber

42 g of protein

313 mg of sodium

6 g of carbohydrates (total).


Keto Baked Fish and Chips is a beautiful keto recipe that tastes good, follow the required ingredients and preparation, and that’s it.

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