Fish and chips is all carbs — battered fish, potato chips. Swap an almond crumb for the batter and celeriac for the chips, and you keep the Friday-night feel at a fraction of the carbs. Here's how, with the numbers.
Key takeaways
Q: How do you make low-carb fish and chips in an air fryer?
A: Coat fish in an almond crumb and cut celeriac into chips, then air fry both at 200°C (400°F) — around 12g carbs a plate.
Q: What replaces the batter and potato?
A: An almond-and-parmesan crumb for the fish, and celeriac or swede chips.
The swaps
- Batter → almond crumb — almond flour and parmesan, crisp and low-carb.
- Potato chips → celeriac — see low-carb chips.
- Lean white fish — cod or haddock, naturally low-carb.
The recipe
Low-Carb Fish and Chips
Ingredients
- 2 cod fillets
- 60g almond flour, 30g parmesan, 1 egg
- 1 celeriac, in chips
- Oil spray, lemon
Method
- Air fry celeriac chips at 200°C for 18–22 min.
- Coat fish in egg, then almond-parmesan crumb.
- Air fry the fish at 200°C for 10–12 min.
- Serve with lemon.
Tips
- Chips first, then the quicker fish.
- Almond crumb crisps like batter, low-carb.
- Lean white fish keeps carbs near zero.
Frequently asked questions
How do you make low-carb fish and chips in an air fryer?
Coat white fish in an almond-and-parmesan crumb and cut celeriac into chips, then air fry both at 200°C — the chips first, then the fish.
What replaces batter and potato in low-carb fish and chips?
An almond flour and parmesan crumb stands in for batter, and celeriac or swede chips replace the potato, cutting the carbs dramatically.
Is this medical advice?
No. These are general lower-carb ideas. Carbohydrate needs are individual, so follow your GP or dietitian and guidance from the NHS and Diabetes UK.