keto Baked Fish n Chips with Japanese Mayo Sauce cover
Print

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.
Course Main Course
Cuisine Asian Fusion
Keyword asianfusion, ketofishchips, lowcarbfishchips
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2

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.