Pescado con patatas fritas cetogénico

Ingredients

• 1 medium-largeceleriac
• 30 ml (2 tbsp)olive oil
• ¼ tspsage powder
• ¼ tspcayenne pepper
• ¼ tspgarlic powder
• ¼ tsponion powder
• to tastesalt
• to tasteblack pepper
• about 50 g (½ cup)almond flour
• 1 mediumegg
• 60 ml (4 tbsp)sparkling water
• 340 g (12 oz)whiting fillet, cut into large chunks
• ¼ tspsage powder
• ¼ tspcayenne pepper
• to tastesalt
• to tasteblack pepper
• as needed for deep-fryingvegetable oil

Instructions

1. 1

   Prepare celeriac

   Arrange the celeriac sticks on a baking tray lined with baking paper. Blot away any excess moisture with a paper towel.

2. 2

   Season the chips

   Season the celeriac with salt, pepper, cayenne, sage, onion powder and garlic powder. Drizzle over the olive oil and gently toss by hand until coated.

3. 3

   Bake the chips

   Bake in an oven preheated to 200°C fan (390°F) for about 25–30 minutes.

4. 4

   Mix the batter

   Whisk the egg, sparkling water and almond flour together in a large bowl, then set the batter aside.

5. 5

   Heat the oil

   Heat the vegetable oil in a cast-iron pot for deep-frying.

6. 6

   Season the fish

   While the oil heats, season the fish chunks with salt, pepper, sage and cayenne.

7. 7

   Coat the fish

   Dip the seasoned fish into the almond-flour batter, turning to cover every side.

8. 8

   Fry until crisp

   Deep-fry the fish pieces until slightly golden and crisp on each side.

9. 9

   Serve warm

   Serve the fish and celeriac chips warm with your favourite tartar sauce.

What is keto fish and chips?

Fish and chips is a familiar British-style pairing of battered fish and fried potatoes. This version keeps the fish-and-chip format but swaps the potato chips for oven-baked celeriac and uses an almond-flour batter.

Celeriac has a savoury, earthy flavour that works well with the herbs and spices here. The contrast between crisp fish coating and tender baked celeriac gives the plate its appeal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 251 calories, 20g protein, 5g carbs, 17g fat.

The celeriac supplies most of the carbohydrates, while the almond flour and frying oil contribute much of the fat. Whiting and egg provide protein, with additional fat coming from the olive oil and batter. Add a serving of non-starchy vegetables to balance the plate.

Why celeriac works

Celeriac sticks: Blotting them before seasoning helps remove surface moisture, while the olive oil and spices give them a savoury coating. Cut the sticks evenly so they bake at a similar rate.

Seasoning: Sage, cayenne, onion powder and garlic powder flavour the celeriac without overwhelming its earthy taste. Salt and pepper are added to taste.

Getting the batter right

Almond flour: It forms the coating in place of wheat flour and gives the fish a delicate, nutty crust. Whisk it thoroughly with the egg and sparkling water so the batter is evenly mixed.

Sparkling water: The recipe adds it directly to the batter. Coat each chunk on all sides so the fish is covered before it goes into the hot oil.

Frying the fish

Oil: Heat the vegetable oil in a cast-iron pot for deep-frying, taking care not to overfill the pot. Lower the coated pieces in carefully to avoid splashing.

Doneness: Fry until the coating is slightly golden and crisp on each side. The recipe does not give a frying time, so use the stated colour and texture cues.

Coordinating the cooking

The celeriac bakes for about 25–30 minutes, so prepare the batter and season the fish while it is in the oven. Start heating the frying oil during this time, as the method directs.

Serve the fish as soon as it is fried for the best contrast with the baked chips. Keep the finished celeriac warm while you cook the fish.

Serving ideas

Tartar sauce is the suggested accompaniment and adds a tangy note alongside the mild whiting. A simple green salad or steamed greens can round out the plate.

Serve the celeriac chips and fish together while warm, with any sauce on the side so the coating stays crisp.

Recipe notes & tips

• Blot the celeriac well before adding the oil and seasonings.
• Cut the celeriac into sticks of similar thickness for more even baking.
• Whisk the batter until the almond flour is evenly incorporated.
• Coat all sides of each fish chunk before frying.
• Serve the fish shortly after frying to enjoy its crisp coating.

Variations

• Change the seasoning: Adjust the cayenne to make the fish and celeriac milder or spicier.
• Try another fish: Use another firm white fish cut into chunks.
• Add lemon: Serve with lemon wedges for a bright, tangy finish.
• Choose another dip: Offer a favourite sauce alongside the tartar sauce.
• Add greens: Serve with steamed greens or a simple salad.

Common mistakes to avoid

• Wet celeriac: Blot it with a paper towel before seasoning so excess moisture does not interfere with baking.
• Uneven sticks: Cut the celeriac to a consistent thickness so the pieces cook at a similar rate.
• Patchy coating: Turn each fish chunk in the batter until every side is covered.
• Overheated oil: Heat the frying oil carefully in the pot and avoid letting it smoke.
• Crowded pot: Fry the fish in batches if needed so the pieces have room to crisp.

How to store

For the best texture, serve the fish and celeriac chips freshly cooked. Refrigerate leftovers in a covered container and use within 1–2 days; reheat in an oven until hot, though the coating may soften.

Frequently asked questions