The air-fryer does a great job crisping up our keto version of classic fish and chips - with much less mess than traditional deep-frying! The chips, made from zucchini slices, come out crunchy-chewy, but if you want them potato-chip crisp, leave them in the air-fryer 10 to 15 minutes more. Should you choose to serve your fish and chips with store-bought or homemade tartar sauce (recipe below), make sure to add it to your macros. Note: an air fryer is needed to make this recipe.
Equipment:
- Air Fryer
Ingredients List
- 3 medium zucchini, sliced on the bias into 1/8-inch-thick disk
- sea salt and freshly ground pepper
- 2½ cups (6 oz) ground pork rinds or pork-rind panko (such as Pork King Good or Pork Dust)
- 1 Tbsp Old Bay seasoning
- 2 large eggs
- 1¼ lbs (20 oz) cod fillet, sliced into 12 similar size strips, about 2 to 3-inch-long and 1 inch wide
- 1/2 cups mayonnaise
- 2 Tbsp Dijon mustard
Instructions
- Preheat the oven to 250°F (120°C).
- Place a wire rack atop a rimmed baking sheet.
- In a medium bowl, toss the zucchini slices with 2 teaspoons salt. Transfer them to a few layers of paper towel and let them drain their moisture for 15 minutes, then pat the tops with a paper towel.
- In a shallow dish, combine the pork-rind panko and Old Bay seasoning. Set aside.
- In a medium bowl whisk the eggs together.
- Working in batches, if necessary, to accommodate the size of your air-fryer basket, dip the zucchini slices into the egg mixture, allowing the excess to drip off, then dip them into the seasoned panko to coat, then place them in a single layer in the air fryer basket and air-fry at 375°F (190°C) for 12 minutes. Remove the chips to the sheet pan with the wire rack and keep them warm in the oven. Reserve the remaining seasoned panko.
- In a small, shallow bowl, combine the mayonnaise and mustard then whisk in 3 tablespoons water. Working with one piece at a time, dip the fish into the mixture to coat, then tap off any excess. Then dip the fish into the remaining seasoned panko and toss to coat. Working in batches, to fit the air-fryer, place the breaded fish on the air-fryer rack, then air-fry at 400°F (200°C), until crispy and deep golden brown, about 12 minutes.
- To serve, divide the fish and zucchini chips among 6 dinner plates.
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Credits
RecipeEric Lundy
PhotographyErin Ng
