Hey there, fellow foodies! If you're a fan of fish and chips but want to enjoy it in a healthier way, then you're gonna love our gluten-free keto fish and chips recipe! This dish is a unique twist on one of the world's most famous dishes that you just have to try.
Instead of using traditional potato chips, this recipe calls for crispy celeriac chips seasoned with sage, cayenne pepper, and olive oil.
The fish is coated in a flavorful keto fish batter made with almond flour, sparkling water, cayenne, and sage. Trust me; you won't even miss the traditional potato chips with these celeriac chips.
I got the idea to make this recipe after watching an episode of the hilarious and witty Netflix show “Derry Girls.” The family in the show adores this dish and orders it from their favorite shop every Friday. They love it so much that they're ready to fight anyone who talks bad about Fish & Chips. So, I had to see what all the fuss was about and give it my twist to make it as healthy as possible.
The end result was simply amazing. Served with celeriac and topped with Tartar sauce, this recipe is a must-try. Whether you want to enjoy it as a family dish every Friday or as a home-cooked delicacy on your Keto diet, this recipe is perfect.
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Ingredients for this Keto Fish and Chips recipe
Chips:
Fish:
Cooking tools required
To make this Fish and Chips recipe
How to make Keto Fish and Chips: step-by-step guide
Instructions
- Put the celeriac sticks in a baking tray lined with waxed paper. Remove excess water from the celeriac with a paper towel.
- Sprinkle salt, pepper, cayenne, sage powder, onion powder, and garlic powder on the celeriac. Drizzle with olive oil. Mix gently with your hands until well coated.
- Bake the celeriac in a preheated oven at 200°C/390°F fan, for about 25-30 minutes.
- Whisk the egg, sparkling water, and almond flour in a large mixing bowl. Set aside.
- Heat the vegetable oil in a cast-iron pot for deep frying.
- Meanwhile, season the fish fillets with salt, pepper, sage powder, and cayenne.
- Dip the seasoned fish fillets into the almond flour keto fish batter, and cover all sides.
- Deep fry the fish pieces until slightly golden brown and crisp on each side.
- Serve fish and celeriac chips warm with your favorite tartar sauce.
Chef's pro tip
Here are some tips and tricks to make sure your fish and chips turn out perfectly every time.
That's it! With these tips, you'll have a delicious and healthy version of fish and chips in no time. Enjoy!
Storage
This keto fish and chips recipe is best enjoyed straight out of the oven. If you store it in the freezer, it's gonna lose its amazing taste, smell, and texture. But, hey, we get it, sometimes you wanna save some for later. So, if you've got leftovers, you can store the fish and chips separately in containers for up to 24 hours.
Now, when it's time to reheat them, you can pop 'em in the oven or air-fryer to bring back that crispy texture. But let's be real, it might not be as crispy as when it was freshly made. That's just the nature of leftovers, right?
So, our advice? Invite some friends over and enjoy this dish together while it's still piping hot. That way, you won't even have to worry about leftovers!
How to make it healthier
Alrighty, let's talk about cooking methods for this killer recipe! For a healthier option, you bake the fish in the oven at 200°C/390°F for 16-18 minutes or in the airfryer at 200°C/390°F for around 13-15 minutes. This'll give you a nice, crispy result that won't weigh you down.
But, if you're in it for the taste, I gotta say - deep frying is where it's at. That'll get you the classic fish and chips flavor you know and love. So, it's up to you - do you want to keep it light or go for the full-on fried experience? Either way, you'll end up with a delicious meal that's sure to satisfy.
Frequently asked questions
📖 Recipe
Keto Fish and Chips
Ingredients
Chips
- 1 medium-large celeriac
- 2 tablespoon olive oil
- ¼ teaspoon sage powder
- ¼ teaspoon cayenne
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt
- Pepper
Fish
- ½ cup almond flour
- 1 medium egg
- 4 tablespoon sparkling water
- 12 oz / (340 g) whiting fish fillet, cut into big chunks
- ¼ teaspoon sage powder
- ¼ teaspoon cayenne
- Salt
- Pepper
- Vegatable oil for frying
Instructions
- Put the celeriac sticks in a baking tray lined with waxed paper. Remove excess water from the celeriac with a paper towel.
- Sprinkle salt, pepper, cayenne, sage powder, onion powder, and garlic powder on the celeriac. Drizzle with olive oil. Mix gently with your hands until well coated.
- Bake the celeriac in a preheated oven at 200°C/390°F fan, for about 25-30 minutes.
- Whisk the egg, sparkling water, and almond flour in a large mixing bowl. Set aside.
- Heat the vegetable oil in a cast-iron pot for deep frying.
- Meanwhile, season the fish fillets with salt, pepper, sage powder, and cayenne.
- Dip the seasoned fish fillets into the almond flour batter, and cover all sides.
- Deep fry the fish pieces until slightly golden brown and crisp on each side.
- Serve fish and celeriac chips warm with your favorite tartar sauce.
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