Crispy Almond-Parmesan Fish with Rutabaga Fries & Curry Tartar Sauce turns a full fish-and-chips craving into a keto plate worth slowing down for. The fillets carry a thick almond-Parmesan crust that fries deep golden while thin rutabaga rods crisp in the oven. The chilled curry tartar sauce ties everything together.
Get ready to revolutionize your fish fry night! This isn’t your average fish and chips. We’re swapping out heavy batters and starchy potatoes for a brilliantly crispy almond-parmesan crust and golden, oven-baked rutabaga fries. The real star? A zesty, homemade curry tartar sauce that ties it all together. It’s the classic comfort food you love, reimagined to be healthy, low-carb, and unbelievably delicious.
Ingredients
• For the Signature Curry Tartar Sauce
• 1 cup / 220g (7.8 oz) mayonnaise
• 4 tbsp / 60g (2.12 oz) dill pickle relish
• 0.5 tbsp / 3g (0.11 oz) curry powder
• For the Rutabaga Fries
• 1.5 lbs / 680g (24 oz) rutabaga, peeled and sliced into thin rods
• 1 tbsp / 14g (0.49 oz) olive oil
• 0.5 tsp / 3g (0.11 oz) salt (for seasoning)
• For the Crispy Fish
• 1.5 lbs / 680g (24 oz) white fish fillets (cod, tilapia, or halibut)
• 1 cup / 100g (3.5 oz) grated parmesan cheese
• 1 cup / 96g (3.39 oz) almond flour
• 2 large eggs, beaten
• 1 tsp / 2g (0.07 oz) paprika powder
• 0.5 tsp / 1.5g (0.05 oz) onion powder
• 1 tsp / 6g (0.21 oz) sea salt
• 0.25 tsp / 0.5g (0.02 oz) black pepper
• 1 whole lemon, sliced into wedges for serving
• 2 tbsp / 28g (0.99 oz) high-heat oil (for pan-frying)
Instructions
1. Prepare the Tartar Sauce: In a medium bowl, whisk together the mayonnaise, dill pickle relish, and curry powder. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Prep for Fries: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.
3. Season and Arrange Fries: Place the rutabaga rods in a bowl, toss with olive oil and salt until evenly coated, then spread them in a single layer on the prepared baking sheet.
4. Bake the Fries: Bake on the center rack for 30 minutes, or until the edges are golden brown and crispy.
5. Set Up Breading Station: While the fries bake, prepare the fish. In a shallow dish, mix together the parmesan cheese, almond flour, paprika, onion powder, salt, and pepper.
6. Bread the Fish: Pat the fish fillets completely dry with paper towels. Dip each piece into the beaten eggs, letting any excess drip off. Dredge each fillet thoroughly in the almond-parmesan mixture, pressing firmly to ensure a thick, even coat.
7. Heat the Skillet: Heat the high-heat oil in a large skillet over medium-high heat. The oil is ready when it shimmers.
8. Fry the Fish: Carefully place the breaded fish into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side, until the crust is deep golden brown and the internal temperature reaches 145°F (63°C).
9. Rest and Serve: Remove the rutabaga fries from the oven and let them rest for a minute or two to crisp up further. Serve the hot, crispy fish alongside the fries, a generous dollop of the chilled curry tartar sauce, and fresh lemon wedges for squeezing.
Nutritional Information
• (Per Serving)
• Calories: 568 kcal
• Total Fat: 38.5g
• Net Carbohydrates: 11.2g (0.4 oz)
• Protein: 45.8g
Pro Tips
• Pat the Fish Bone-Dry: Before you even touch the egg wash, use paper towels to remove every bit of moisture from the fish fillets. This is the secret to ensuring the breading sticks perfectly and creates a professional-grade crunch.
• Chill the Sauce: Always prepare your curry tartar sauce first and let it sit in the refrigerator for at least 30 minutes. The cold temperature provides a sharp, refreshing contrast to the hot fish and gives the curry powder time to fully bloom.
• Don’t Overcrowd the Skillet: When frying, cook in batches if necessary. If you put too many pieces in the pan at once, the oil temperature will drop, and the breading will absorb oil rather than searing, resulting in a soggy crust.
• Uniform Fries Cook Evenly: To ensure even cooking, try to cut your rutabaga rods into uniform sizes. Since rutabaga is denser than a potato, thin rods (about 1/4 inch) work best to achieve that ‘fry’ texture.
FAQ
Q: Can I make this recipe in an air fryer
A: Yes, you can adapt this for an air fryer. For the fish, preheat to 380°F (193°C), place the breaded fillets in a single layer, spray with oil, and cook for 8-12 minutes, flipping halfway. For the rutabaga fries, cook at 400°F (204°C) for 15-20 minutes, shaking the basket occasionally.
Q: What other fish can I use for this recipe
A: This almond-parmesan crust works beautifully with any firm white fish. Besides the recommended cod, tilapia, or halibut, you could also use haddock, pollock, or even catfish fillets.
Q: Is this fish and chips recipe keto-friendly
A: Absolutely. By using almond flour for the crust and rutabaga for the fries, this recipe is specifically designed to be low-carb and keto-friendly, with only 11.2g (0.4 oz) of net carbs per serving.
Q: How do I get the rutabaga fries extra crispy
A: For the crispiest rutabaga fries, ensure you cut them into thin, uniform rods (about 1/4-inch thick). Spreading them in a single, non-overlapping layer on the baking sheet is also crucial for even cooking and browning.
Pro Tips
- Pat the fish fillets bone-dry before they go anywhere near the egg wash. Removing every bit of surface moisture is what makes the breading stick and crunch like a professional's.
- Cut the rutabaga into uniform 1/4-inch rods. Rutabaga is denser than potato, and thin, even rods are what give you that fry-like texture.
- Whisk the curry tartar sauce first and refrigerate it for at least 30 minutes. The rest blooms the curry powder and gives you a cold, sharp contrast to the hot fish.
- Fry the fish in batches so the skillet isn't overcrowded. Too many pieces drop the oil temperature and the crust absorbs grease instead of searing.
- Let the rutabaga fries rest for a minute or two after they come out of the oven; they finish crisping up on the pan.
Frequently Asked Questions
Which fish works best for this recipe?
The recipe calls for white fish fillets such as cod, tilapia, or halibut. Any of them holds up to the thick almond-Parmesan coating and the pan-fry.
Can I make the curry tartar sauce ahead of time?
Yes, and you should. It needs at least 30 minutes in the fridge for the flavors to meld, and it keeps for several days covered in the refrigerator.
Can I bake the fish instead of pan-frying it?
The crust is designed for pan-frying in high-heat oil, 3-4 minutes per side, which is what makes it deep golden. Baking works but gives a lighter, less crunchy crust.
How many carbs are in a serving?
Each of the four servings has 11.2g of carbohydrates and 45.8g of protein, with the rutabaga making up most of the carb count.
Recipe card below.
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Crispy Almond-Parmesan Fish with Rutabaga Fries & Curry Tartar Sauce
Ingredients
Method
- Prepare the Tartar Sauce: In a medium bowl, whisk together the mayonnaise, dill pickle relish, and curry powder.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Prep for Fries: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.
- Season and Arrange Fries: Place the rutabaga rods in a bowl, toss with olive oil and salt until evenly coated, then spread them in a single layer on the prepared baking sheet.
- Bake the Fries: Bake on the center rack for 30 minutes, or until the edges are golden brown and crispy.
- Set Up Breading Station: While the fries bake, prepare the fish.
- In a shallow dish, mix together the parmesan cheese, almond flour, paprika, onion powder, salt, and pepper.
- Bread the Fish: Pat the fish fillets completely dry with paper towels.
- Dip each piece into the beaten eggs, letting any excess drip off. Dredge each fillet thoroughly in the almond-parmesan mixture, pressing firmly to ensure a thick, even coat.
- Heat the Skillet: Heat the high-heat oil in a large skillet over medium-high heat. The oil is ready when it shimmers.
- Fry the Fish: Carefully place the breaded fish into the hot oil, cooking in batches if necessary to avoid overcrowding.
- Fry for 3-4 minutes per side, until the crust is deep golden brown and the internal temperature reaches 145°F (63°C).
- Rest and Serve: Remove the rutabaga fries from the oven and let them rest for a minute or two to crisp up further.
- Serve the hot, crispy fish alongside the fries, a generous dollop of the chilled curry tartar sauce, and fresh lemon wedges for squeezing.
- Pat the Fish Bone-Dry: Before you even touch the egg wash, use paper towels to remove every bit of moisture from the fish fillets. This is the secret to ensuring the breading sticks perfectly and creates a professional-grade crunch.
- Chill the Sauce: Always prepare your curry tartar sauce first and let it sit in the refrigerator for at least 30 minutes. The cold temperature provides a sharp, refreshing contrast to the hot fish and gives the curry powder time to fully bloom.
- Don't Overcrowd the Skillet: When frying, cook in batches if necessary. If you put too many pieces in the pan at once, the oil temperature will drop, and the breading will absorb oil rather than searing, resulting in a soggy crust.
