If you happened to read our post on ginger rye whiskey, you’d probably know I love fishing! So after a good fishing trip, we often have a freezer full of fish to get through, which isn’t a bad problem to have! And what do we do with all the fish? We make these Baked Fish n Chips with Japanese Mayo Sauce of course!
So this isn’t your typical Fish n Chips because well, it’s a low-carb/keto Fish n Chips!
That means that we replaced the french fries and chip with some kale chips and instead of using your typical crust on your white meat fish, we used our low-carb/keto breading dipped in our Japanese Mayo Sauce! The end result? Something that’s pretty NOM NOM!
So to get started on that NOM NOM, we begin by simply preparing the pork rind crust which consists of an Almond Flour dip, followed by an egg bath and finally coating the fish with some crushed Unflavored Pork Rinds.
We opted to bake it this dish rather than deep fry and it turned out great! But if you want to deep fry it instead, go right ahead and it’ll turn out just as good!
Once the fish is baking/frying, we next tackle the mayo dipping sauce we like to use with a lot of our seafood dishes. We simply combine some Kewpie Mayo, Swerve/Monkfruit, and Dijon mustard along with over various seasonings. Once everything is done, we serve along with the optional kale chips and call it a low-carb/keto fish n chip dish!
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
Fish
- 1 lbs White Meat Fish (we used Pacific Cod)
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 Cup Almond Flour
- 2 Eggs
- 3oz Unflavored Pork Rinds (1 Cup if using Pork Panko)
Sauce
- 4 tbsp Kewpie Mayo
- 1 tsp Swerve /Monkfruit
- 1 tsp Dijon Mustard
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/4 Stalk Green Onion
Directions
1) Gather all the ingredients.
2) Preheat oven to 400F, line baking sheet with aluminum foil, and generously spray with cooking oil or just use a silicone baking mat.
3) Dry fish with paper towel, cut into 2 x 1 inch sticks and sprinkle salt and black pepper on both sides.
4) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – Skip this step if you are using Pork Panko.
5) Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with crushed Unflavored Pork Rinds/Pork Panko.
6) In this order, dip and coat each fish stick: Almond Flour > eggs > crushed Unflavored Pork Rinds. Once coated, place onto baking sheet.
7) 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.
8) Finely chop green onions and set aside.
9) In a small mixing bowl, combine Kewpie Mayo, Swerve/Monkfruit, Dijon mustard, a pinch of salt and black pepper. Mix well, top with green onions and set aside.
10) Transfer fish to serving plate and serve with sauce and optional kale chips.
Hope you enjoy your low-carb/keto Fish n Chips with Japanese Mayo Sauce!
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Baked Fish n Chips with Japanese Mayo Sauce
Ingredients
Fish
- 1 lbs White Fish we used Pacific Cod
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 Cup Almond Flour
- 2 Eggs
- 3 oz Unflavored Pork Rinds 1 Cup if using Pork Panko
Sauce
- 4 tbsp Kewpie Mayo
- 1 tsp Swerve /Monkfruit
- 1 tsp Dijon Mustard
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/4 Stalk Green Onion
Instructions
- Gather all the ingredients.
- Preheat oven to 400F, line baking sheet with aluminum foil, and generously spray with cooking oil or just use a silicone baking mat.
- Dry fish with paper towel, cut into 2 x 1 inch sticks and sprinkle salt and pepper on both sides.
- Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – Skip this step if you are using Pork Panko.
- Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with crushed Unflavored Pork Rinds/Pork Panko.
- In this order, dip and coat each fish stick: Almond Flour > eggs > crushed Unflavored 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/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.
Video
Nutrition
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