Fish and chips has been a favorite for generations. This warm crispy over -coating around scaly fish, the soft but crispy fries on the side … it is pure comfort. But when you cut carbohydrates, the traditional version does not fit exactly.

Don’t worry, you can still enjoy a full plate without feeling that you miss it. I will show you how to make ketofish and chips that taste just like reality. Maybe even better.

This recipe exchanges the heavy dough and potato fries for low-carbohydrates alternatives that still bring all the crunch, taste and satisfaction you are looking for.

And you will not need any unusual ingredients or cooking skills. If you have a pan and a love for good food, you are all defined.

Why you will love this recipe for ketofish and chips

Do you know this feeling when you bite into something crispy, then it melts something soft and sensitive to taste? We hunt that here.

• Crispy outside, delicate inside: Just like real fish and chips.

• Super simple ingredients: Things that you can actually find in any regular grocery store.

• Carbohydrates low: So you can enjoy without confusion.

• To make quick: Cooking less time, eating more time.

This is a real meal that tastes like a fraudulent meal, but fits perfectly in keto. No strange aftertaste, no sad imitations.

Ingredients will need

For the fish:

• 4 white fish fillets (cod, shellfish or Tilapia work great)

• 1 cup of almond flour

• 1/2 cup of grated parmesan cheese (the powdery species works best)

• 2 big eggs

• 1 teaspoon of paprika

• 1 teaspoon of garlic powder

• Salt and pepper taste

• Oil for roasting (avocado oil or light olive oil)

For the “Zucchini chips”:

For: Jicama Fries

• 1 medium Jicama, peeled

• 2 tablespoons of olive oil or avocado oil

• 1 teaspoon of paprika

• 1/2 teaspoon of garlic powder

• 1/2 teaspoon of onion powder

• Salt and pepper taste

• Optional: a precisely parmesan cheese for additional taste

Tip: Make sure that the fish fillets have dried dry with paper towels. Any additional moisture can mix up the coating.

How to make ketofish and chips

Step 1: Prepare the chips

The first is the first thing you go in the “chips”.

• Cut the zucchini into sticks. About as big as a normal fry.

• Throw them into olive oil, salt, pepper and a little paprika if you want.

• Place them on a baking sheet lined with parchment paper.

• Bake at 400 ° F (200 ° C) for about 20-25 minutes and turn half.

They become a bit crispy and gold on the outside, while they remain soft inside. If you want you even crispier, put them under the broiler for a minute or two. But keep an eye on them. You can burn quickly.

For Jicama fries

• Prepare the Jicama:
  Cut the Jicama into thin roast -like sticks. Try to keep them about the same size so that they cook evenly.

• First cook:
  Bring a large pot of water to the boil. Add the Jicama sticks and cook for about 12 to 15 minutes. This makes them so that they don’t remain crispy like raw apples.

• Drain and dry:
  Drain the Jicama well and dab it dry with paper towels. (Additional moisture can make it moist.)

• Season:
  Throw the dried Jicama in a bowl with olive oil, peppers, garlic powder, onion powder, salt and pepper. Make sure every Fry is covered.

• Bake or air roast:

• Oven: Preheat 220 ° C. Spread fries on a baking sheet lined with parchment without displacing yourself. Bake for 25 to 30 minutes and leaf through it halfway until gold and crispy.

• Air Fry: Set at 200 ° C and 15 to 18 minutes cook the basket halfway.

Step 2: Prepare your breadcrumbs

As the chips bake, set up your paning line:

• Beat the eggs in a flat bowl.

• Mix almond flour, parmesan cheese, paprika, garlic powder, salt and pepper in another bowl.

That’s it. Quick and easy.

Step 3: Bread the fish

Now take every fish fillet:

• Immerse yourself in the egg washing and make sure it is well covered.

• Then press it into the almond flour mixture and coat it completely.

• Place it aside on a plate and repeat this with all fillets.

Tip: Press the coating a little into the fish. It helps better if you fry.

Step 4: Fry the fish

Heat a good amount of oil in a large pan over medium heat. You want enough oil to cover the bottom of the pan well, but not so much that the fish swims in it.

As soon as the oil is hot (you can test it by dropping a little almond flour – it should sizzle immediately), add the fish carefully.

Cook on each side for about 3-4 minutes, depending on the thickness. You are looking for a golden crust and a scaly inside.

Do not displace the pan. If you have a lot of fillets, cook in batches. Nobody likes damp fish.

After cooking, set the fillets on a rust or a plate with paper towels to let go of additional oil.

Step 5: plates and food

In the meantime, your zucchini chips should also be carried out.

Plate the fish next to a bunch of warm, crispy fries. Add a press lemon if you feel like it. Or open a fast tartar sauce with mayo, cucumbers and a splash of lemon juice.

The dinner is ready.

Tips to nail it every time

• Use fresh fish: Frozen can work, but fresh tastes better and deeply flashes nicer.

• Dry your fish: Seriously. Wet fish turns the breading straight away.

• Don’t hurry up: Medium -heavy heat gives you a golden crust without burning.

• Switch on the “chips”: No fan of zucchini? Try Turpip fries or even Jicama.

I make ketofish and chips for the first time

When I tried to make ketofish and chips for the first time, I was super skeptical. Almond flour and parmesan? That sounded strange.

But when I saw this crispy, golden coating – and the crunch heard when I carved in – I was addicted.

My husband (who is not on keto and is very dramatic about “healthy food”) could not even say that it is carbohydrate. He ate his plate and then started picking up mine. Then you know it’s good.

How to store and warm up

Do you have leftovers? Were lucky.

• Refrigerator: Store in an airtight container for up to 2 days.

• Warm up: The best way is 375 ° F (190 ° C) for about 5-7 minutes. They become crispy again.

The microwave is okay if they are desperate, but fair warning, they lose the crunch.

Serve with ketofish and chips to serve

If you want everything out, you will find a few simple ideas here to round off your food:

• Keto Coleslaw: Fresh, creamy and a little lively.

• Simple green salad: Light and balanced wealth.

• Lemon kile: For this additional cing.

Or simply stack the fish and chips and call it a day. Nobody judges.

Diploma

Keto fish and chips are proof that eating carbohydrates is not boring. With simple swaps, a little patience and a hot frying pan you can sit on a plate with a gold, crispy, soothing quality if you want.

No unusual devices, no strange ingredients, no “keto sadness”. Just good old fish and chips with a turn that actually works.

Shot. Your palate and your jeans will thank you.

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