Keto Fish and "Chips" (Chef Keto)

A keto-friendly riff on classic fish and chips: flaky beer-battered-style fish using a low-carb batter and crispy roasted turnip chips (or parmesan-crusted radish chips). As Dr. Kobe Keto, I created this to keep the crunchy comfort of the original while staying keto.

Ingredients (serves 2)

• 2 white fish fillets (cod, haddock, or pollock), ~5–6 oz each — common allergen: fish
• Salt and pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp lemon juice
• 1/2 cup almond flour
• 2 tbsp coconut flour
• 2 tbsp grated Parmesan (optional) — allergen: dairy
• 1 tsp baking powder
• 1 large egg
• 1/4 cup unsweetened sparkling water or club soda (for lighter batter)
• 2–3 tbsp olive oil or avocado oil for frying (or ghee)
• 2 small rutabagas or 2 large turnips (about 1 lb) OR 8–10 large radishes for lower carbs
• 2 tbsp olive oil (for chips)
• 1/4 cup grated Parmesan (for chips) — allergen: dairy
• 1 tsp dried thyme or rosemary
• Salt and pepper

Tartar sauce (optional)

• 3 tbsp mayonnaise — allergen: egg
• 1 tbsp finely chopped dill pickles
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper

Instructions

1. Prep fish:

• Pat fillets dry. Season with salt, pepper, garlic powder, smoked paprika, and lemon juice. Let rest while you make batter and chips.

2. Make low-carb batter:

• In a bowl combine almond flour, coconut flour, Parmesan (if using), and baking powder. Whisk egg and sparkling water; add to dry ingredients and mix to a smooth, thick batter. If too thick, add a splash more sparkling water. Batter should coat the back of a spoon.

3. Prepare chips:

• Preheat oven to 425°F (220°C). Peel rutabagas/turnips (or rinse radishes) and cut into thin "chip" slices or matchsticks. Toss with 2 tbsp olive oil, 1/4 cup Parmesan, dried herbs, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet.
• Roast 20–30 minutes, flipping once, until golden and tender (radishes take 15–20 minutes). For extra crispness, broil 1–2 minutes at the end—watch closely.

4. Fry the fish:

• Heat 2–3 tbsp oil in a skillet over medium-high until shimmering. Pat fish lightly with extra almond flour (optional) to help batter adhere. Dip each fillet into the batter to coat fully, letting excess drip off.