Name: Crispy Keto Fish and Turnip Chips (Paleo, Grain-Free, Dairy-Free)
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 12 oz firm white fish fillets (cod or haddock preferred); 2 medium turnips, peeled and cut into fries; 2 tbsp avocado oil, divided; 1/2 cup almond flour; 1/4 cup coconut flour; 1 large egg; 1 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp sea salt; 1/4 tsp black pepper; Lemon wedges, for serving

Crispy Keto Fish and Turnip Chips (Paleo, Grain-Free, Dairy-Free)

CreamyPlum5931

This paleo and keto-friendly take on classic fish and chips swaps out wheat flour for a crunchy almond and coconut flour crust, and crispy oven-roasted turnip fries stand in deliciously for potatoes. The result: all the golden, satisfying crunch you crave, without the grains or dairy. Using a hot pan and avocado oil ensures a perfectly crisp coating on the fish, while a squeeze of lemon adds just the right hit of brightness to cut through the richness. It's a comforting New England favorite, reimagined for your modern, health-conscious table.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss turnip fries with 1 tablespoon avocado oil and a pinch of salt. Spread on the prepared baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crisp.
Meanwhile, pat fish fillets dry and season with salt and pepper. Set up a breading station: place coconut flour in one shallow bowl, beaten egg in another, and almond flour mixed with garlic powder, smoked paprika, and remaining salt in a third.
Dredge each fish fillet first in coconut flour, then dip in egg, then coat in almond flour mixture, pressing gently to adhere.
Heat remaining 1 tablespoon avocado oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Add fish (in batches if necessary) and cook 2-3 minutes per side, until golden and cooked through.
Serve fish immediately with roasted turnip chips and lemon wedges. Squeeze lemon over fish and chips before eating for a bright, tangy finish.