Battered Cod (Keto)

A little while ago I created a keto batter because Funnyman and I were craving deep-fried STUFF while in lock-down. I made gorgeous little Fried Mozzarella Bites, and I was so chuffed with my creation of keto ‘batter’ that I just wanted to use it everywhere! First stop of course: FISH! Oh, I do miss my fish and chips. In fact, if I was offered a “last meal” on death row, I think my local pub’s (massively-keto-UNfriendly) fish and chips would be it! However, I have been doing keto for more than 2 years now and really don’t miss the carb-laden food at all… I feel TOO GOOD, don’t you? Anyway, can you imagine my delight when these beauties came out so fabulous? The batter is delicately crispy and so ‘light’, you will love it. THIS RECIPE IS ACCOMPANIED WITH A VIDEO. (Scroll down to see it, and be sure to watch the blooper reel Funnyman slips in at the end!)

– – – – – – PER SERVING – – – – – –
Carbs 5.3g | Fat 7.5g | Protein 22g
– – – – – – – – – – – – – – – – – – – – –

*IN THE NEWS*: My cookbook KETO KITCHEN (published by Kyle Books, London) is now available to purchase in paperback or e-book. Click here to read more about where it can be purchased (where ever you are in the world), plus some of the fantastic reviews that have been coming in!

“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!”Monya

Pin me

Battered Cod (Keto)

Dipped in a keto-friendly batter, these deep-fried cod pieces are just what you need to remind yourself that the keto lifestyle is not limiting at all! Serve with fresh lemon wedges and my Tartare sauce! (For my UK readers, scroll to the end of the recipe to see image ads of the products I use.)
Course Main Dish
Cuisine British
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people


For the cod

  • 4 medium cod fillets, skinless, approx. 120g / 4.2oz each
  • salt and white pepper
  • ghee, enough to deep-fry

For the batter

To serve


  • Remove the cod from its packaging and pat dry with kitchen paper. Season all sides with salt and ground white pepper.
  • Set aside while you heat the ghee in a large pan or wok. I used ghee for several reasons.
    - I never heat any kind of oil to frying temperatures. I talk more about this one my RECIPE SUCCESS page. If this interests you, please have a read.
    - Butter heated at this temperature for this amount of time would result in the milk solids burning far too much. Normally, I LOVE the flavour of beurre noisette (browned butter) in food, but it was not suitable for me in this case.
    - I could easily have used coconut oil, but I didn't want a coconut flavour. I could also have used odourless / unflavoured coconut oil, but its pricey and the amount I needed to deep-fry wasn't worth it.
    - Lard (beef dripping) is another great choice - and one I recommend if you don't have ghee. Lard is inexpensive and can easily be found in the store somewhere near the butter.
    - Ghee is actually clarified butter. If you can clarify a large amount of butter ahead of time, it will work. To learn how to clarify butter (remove the milk solids), search for my BEURRE NOISETTE recipe on this site.
    - Ghee is inexpensive and I had it kicking about in the fridge. More importantly, it imparts a fabulous flavour!
  • In a small bowl, whisk together the egg white, cream, arrowroot powder, baking powder and ground paprika. Season with salt and ground white pepper. Whisk the mixture well to combine.
    Once your ghee is hot and just before you are ready to fry, whisk the psyllium husk powder into the batter. The reason for this is because if your batter is left to stand for too long, the psyllium husk powder will do what it does best and thicken the mixture far too much. (If you find this happening, just whisk in a very small dash of cream or egg white to loosen it up again.)
  • Once your pan of ghee is melted and very hot, dip each cod fillet into the batter and allow the excess batter to run off in the bowl before lowering into the pan. Do two at a time so as not to overcrowd the pan. Use a spoon to spoon over the hot ghee onto the top, then gently flip the fish over to cook all sides. Frying fish like this won't take very long, approx. 2-3 minutes, but your thicker pieces may require a slightly longer cooking time.
  • Once golden on all sides, remove with a slotted spoon and place onto a plate lined with kitchen paper to drain off excess grease. Repeat the process with the remaining two cod fillets and batter.
  • Season with sea salt flakes and chopped parsley - and don't forget the all-important freshly squeezed lemons and Tartare Sauce* to finish.
    This dish should be served immediately to ensure the batter remains crispy.
    *Tartare sauce is not included in the macros, but my recipe (link above) is only 0.6g carbs for 50g (1.8oz) which is two very generous spoonfuls.

Watch the video (... with blooper reel!)

For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
I have disabled the print option for my recipes (doing my bit to save the trees), so be sure to bookmark this page in your browser for future reference.

UK READERS: Missing anything you might need? The green links on the recipe above are directed at the global Amazon market and will auto-direct to your country (if you are not in the USA) and possibly show up an incorrect product. However, the image ads below are especially targeted at UK readers, and will link to the products I use and recommend.


Calories: 178kcal | Carbohydrates: 5.3g | Protein: 22g | Fat: 7.5g

Battered Cod (Keto)
recipe image
Battered Cod (Keto)
Published On
Total Time
Nutritional Information per serving
Calories                        178Kcal / 745kJ
Fat                                7.5g
Carbohydrates              5.3g
Protein                          22g

Wheat (may be present in the baking powder - check the label)

See all the Seafood recipes on Fats of Life:

Load More

Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.

1 Comment

Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.