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5 from 1 vote
This low carb take on the classic fish and chips uses a ground almond and crispy bacon crumb to coat the cod, and thyme roasted swede in place of chips.
Perfect for Friday night feasting served with a simple salad or low carb slaw.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: British
Keyword: Bacon, carb dodging, Chips, Cod, Dairy-Free, dinner, Fish, gluten free, keto, low carb, low carb recipe, main meal, Summer
Servings: 2 people
Calories: 614kcal


  • 1 medium swede (rutabaga)
  • 2 tbsp extra virgin olive oil
  • ½ tbsp fresh thyme
  • 4 streaky bacon rashers (strips)
  • 85 g ground almonds
  • 2 medium cod fillets skinless
  • 1 small egg beaten
  • salt and pepper to season


  • Preheat the oven to 200°C (400°F), 180°C (350°F) for fan assisted.
  • Peel the swede and slice into thick chips.
  • Arrange the swede across a shallow oven tray and drizzle over a tablespoon of olive oil and scatter over the fresh thyme. Season to taste.
  • Use your hands to coat the chips in the oil and seasonings. Transfer to the oven to bake for 40-45 minutes, turning halfway through.
  • Whilst the chips are cooking, heat the remaining olive oil in a frying pan and add the bacon. Cook until very crispy and golden. Set aside to cool.
  • Add the ground almonds to a mixing bowl and crumble in the cooled crispy bacon. Season to taste.
  • Taking a rolling pin or pestle, crush the bacon and almonds together to form a crumb.
  • Dip each cod fillet into the beaten egg, coating all over.
  • Dredge the cod fillets in the bacon crumb until well coated all over.
  • Add the breaded fillets to the tray with the chips for the last 15 minutes of cooking time until cooked through and golden brown.


Calories: 614kcal | Carbohydrates: 18g | Protein: 38g | Fat: 53g | Fiber: 7g

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