May be an image of fish and chips


For the Fish:

1. Fish fillets (such as cod or haddock)

2. Almond flour or crushed pork rinds

3. Eggs (for an egg wash)

4. Salt and pepper to taste

5. Optional: Lemon wedges for serving

For the “Chips” (Low-Carb Fries):

1. Zucchini or jicama, cut into fry-like strips

2. Olive oil

3. Salt and pepper


1. Preheat the Oven or Air Fryer:

– Preheat your oven to 400°F (200°C) or your air fryer according to its instructions.

2. Prepare the Fish:

– Pat the fish fillets dry with paper towels.

– Season with salt and pepper.

– Set up a breading station: dip each fillet in beaten eggs and then coat with almond flour or crushed pork rinds.

3. Cook the Fish:

– For baking: Place the coated fish on a baking sheet lined with parchment paper. Bake for about 15-20 minutes or until the fish is cooked through and the coating is crispy.

– For air frying: Arrange the fillets in the air fryer basket and cook at 400°F (200°C) for 10-15 minutes, flipping halfway through.

4. Prepare the Low-Carb “Chips”:

– Toss zucchini or jicama strips with olive oil, salt, and pepper.

– Spread them on a baking sheet and bake or air fry until they are golden brown and crisp, about 15-20 minutes.

5. Serve:

– Plate the fish and “chips” together.

– Optionally, squeeze fresh lemon juice over the fish before serving.

This keto fish and chips recipe provides a satisfying and low-carb alternative to the classic dish. Adjust seasoning and cooking times based on your preferences and equipment.