keto Baked Fish n Chips with Japanese Mayo Sauce cover

Baked Fish n Chips with Japanese Mayo Sauce


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!

keto Baked Fish n Chips with Japanese Mayo Sauce pin 1

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!

keto Baked Fish n Chips with Japanese Mayo Sauce pic

For this one, you will need a few unique ingredients which includes Almond Flour, Unflavored Pork RindsKewpie 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

Sauce

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!

Join us on Facebook to be part of our interactive ketolife discussion & recipe requests and follow us on Instagram & Pinterest to be the first to know when we post a new recipe!

More Recipes

keto Baked Fish n Chips with Japanese Mayo Sauce pin 2

keto Baked Fish n Chips with Japanese Mayo Sauce cover

Baked Fish n Chips with Japanese Mayo Sauce

The BEST Asian Low-Carb/Keto recipe for Fish n Chips with Japanese Mayo Sauce. Enjoy this delicious fusion at only ~1g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: asianfusion, ketofishchips, lowcarbfishchips
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Print Recipe

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.

*This page contains affiliate marketing links*


Be the First to See New Recipes!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *

*