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Fish and Chips.jpg

This is my low carb version of Fish 'N Chips. It is crispy and delicious.  Instead of potato 'chips',  I make Ina Garten's kale chips.

I have included a recipe for tartar sauce but feel free to use a bought one or malt vinegar if you prefer.

If you prefer not to use the pork panko, you can just dip the naked fish in beaten egg then in the seasoned flour and fry.

I have not given amounts, except for the tartar sauce, as these are simple recipes to figure out depending on how much you want to make.



  • firm white fish such as Cod cut crosswise into 1" - 1 1/2" pieces (refer to video)

  • almond flour (enough to coat fish)

  • beaten egg/s (depends on how much fish you have)

  • pork panko (enough to coat fish)

  • avocado or grape seed oil (an oil with a high smoke point)

  • cayenne pepper to taste 

  • black pepper

  • Momofuku's tingly salt or sea salt

CHIPS (Baked Crispy Kale)

  • curly kale

  • good olive oil

  • black pepper

  • sea salt (I like Maldon's)

  • kosher salt (optional for cooking)


  • 2 tbsp chopped black olives

  • 2 tbsp chopped green olives

  • 8 small cornichons chopped

  • 1 1/2 tbsp capers chopped

  • 2 tbsp chopped parsley

  • 2 tbsp chopped chives

  • 1 tbsp dijon mustard

  • 1/2 cup sour cream

  • 1 cup mayonnaise (I like organic from Trader Joe's)

  • 2  tbsp apple cider vinegar

  • 1 tbsp fresh dill 


Combine all ingredients.  Refrigerate until using.  Can be made beforehand.


CHIPS (Crispy Kale)

Preheat the oven to 350 degrees F. Arrange oven racks evenly spaced in the oven if using more than one sheet pan.

Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.

Toss the kale with the olive oil,  ground sea salt or kosher salt, and teaspoon ground pepper. Place the kale on sheet pan/s or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with salt flakes and serve hot. 


In one dish, season the flour (enough to coat all the pieces of fish, however, can add more as needed) with salt, pepper and cayenne pepper to taste.  In another dish, beat egg/s (depending on how much fish you have).  In a third dish put panko crumbs (you may have to add more as needed).

First, dip the fish pieces in the seasoned bread crumbs turning until fully coated. Repeat the process with the egg next and then the panko.

In a wok or sauté pan, heat about 1/4" of oil.  When hot (you can test by dropping in a panko crumb to see if it sizzles). Add fish to pan, being careful not to overcrowd - you may have to work in batches. You may also want to lower the heat slightly during the cooking process so as not to burn the coating.  


Cook for about 2 minutes (or less) the bigger sides.  You will also want to cook the other sides of the fish in the oil to get the crust crisp all over. Drain on paper towel when finished.

Serve with crispy kale and tartar sauce.  And as a note, this dish is fabulous with a good Sancerre.


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