If you happened to read our post on our ginger rye whiskey, you probably know I am a huge fisherman. So after good fishing trips, we often have a freezer full of fish to get through – not a bad problem to have!
When that happens, our preferred way to use the fish is to make some Fish n Chips. Our version is a little different then what you would find at a restaurant, but it still is as good and of course low carb/keto!!
So next time you feel like having some fish, try this easy and delicious version of Fish n Chips!
This dish as pictured is low-carb/keto friendly at ~1g per serving, so make sure to consider this one for your weekly meal plan! I would describe the taste as an awesome fusion dish.
The texture of a baked crusted fish paired with our semi sweet creamy Japanese Mayo Sauce really bolds well together! We cannot recommend this recipe enough!
For this one, you will need a few unique ingredients which includes Almond Flour, Unflavored Pork Rinds, Kewpie Mayo and Swerve/Monkfruit. All can be purchased on Amazon or local and Asian supermarkets. For the fish, you can use whatever white meat fish you have access to – cod, rockcod, halibut, mahi-mahi, whitefish, etc.
Now, let’s get started!
Prepping Time 5M
Cook Time 20M
Total Time 25M
Net Carb/Serv ~1g
Servings 2
Ingredients
Kale Chips – Optional
- 4 Kale Leaves (about 4 cups)
- 1 tbsp Olive Oil
- 1/8 tsp of Salt
- 1/2 tsp of Garlic Powder
- 1/4 tsp of Onion Powder
Fish
- 1lbs White Meat Fish (we used Pacific Cod)
- Sprinkle of Salt
- Sprinkle of Black Pepper
- 1 cup Almond Flour
- 2 Eggs
- 3oz of Unflavored Pork Rinds
Sauce
- 4 tbsp Kewpie Mayo
- 1 tsp Swerve or Monkfruit Sweetener
- 1 tsp Dijon Mustard
- Pinch of Salt
- Pinch of Black Pepper
- 1/4 stalk Green Onion
Directions
1) Gather all the ingredients.
2) Prepare optional kale chips.
3) Preheat oven to 400F, line baking sheet with aluminum foil, and generously spray with cooking oil.
4) Dry fish with paper towel, cut into 2 x 1/2 inch sticks and sprinkle salt and pepper on both sides.
5) Pour Unflavored Pork Rinds into a food processor, pulse until grounded into very fine crumbs, transfer to a large mixing bowl and set aside. You can also use your hands to crush the pork rinds if you don’t have a food processor.
6) Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with an egg, and 1 mixing bowl with a mix of the crushed Unflavored Pork Rinds (mix well).
7) Mix eggs.
8) In this order, dip and coat each fish stick: Almond Flour > eggs > crushed Unflavored Pork Rinds. Once coated, place onto baking sheet.
9) Place baking sheet on middle rack and bake for 10-11 minutes until crust is golden brown. Flip to the other side and bake for another 10-11 minutes.
10) Finely chop green onions and set aside.
11) In a small mixing bowl, combine Kewpie Mayo, Swerve/Monkfruit, Dijon mustard, a pinch of salt and pepper. Mix well, top with green onions and set aside.
12) Transfer fish to serving plate and serve with sauce and optional kale chips.
Hope you enjoy our Keto-fied Fish n Chips with Japanese Mayo Sauce!
If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Baked Fish n Chips with Japanese Mayo Sauce
Ingredients
Kale Chips - Optional
- 4 Leaves Kale about 4 cups
- 1 tbsp Olive Oil
- 1/8 tsp Salt
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
Fish
- 1 lb White Meat Fish
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 Cup Almond Flour
- 2 Eggs Eggs
- 3 oz Unflavored Pork Rinds
Sauce
- 4 tbsp Kewpie Mayo
- 1 tsp Swerve or Monkfriut
- 1 tsp Dijon Mustard
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/4 stalk Green Onion
Instructions
- Gather all the ingredients.
- Prepare optional kale chips.
- Preheat oven to 400F, line baking sheet with aluminum foil, and spray with cooking oil.
- Cut fish into 2 x 1/2 inch sticks and dry with paper towel. Once dried, sprinkle salt and pepper on both sides.
- Open bag of pork rinds but don't pour out. Using your hands, crush all the rinds to mimic the texture of bread crumbs (it will take a while to ensure all rinds are crushed). You can also use a food processor which will get you finer pieces (our preferred method).
- Fill 1 mixing bowl with almond flour, 1 mixing bowl with an egg, and 1 mixing bowl with a mix of the crushed pork rinds (mix well).
- Mix eggs.
- In this order, dip and coat each fish stick: almond flour > eggs > crushed pork rinds. Once coated, place onto baking sheet.
- Place baking sheet on middle rack and bake for 10-11 minutes until crust is golden brown. Flip to the other side and bake for another 10-11 minutes.
- Finely chop green onions and set aside.
- In a small mixing bowl, combine Kewpie Mayo, Swerve or Monkfruit, Dijon mustard, a pinch of salt and pepper. Mix well, top with green onions and set aside.
- Transfer fish to serving plate and serve with sauce and optional kale chips.
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