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Keto Fish Fingers with Chimichurri Mayo

4.6 stars, average of 197 ratings

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Freshly baked fish has long been a favorite of mine, and these fish fingers are reminiscent of one of my favorite childhood meals, only much tastier and perfect for a keto diet!

They taste best fresh out of the oven, with a squeeze of lemon and dunked into this delicious and easy chimichurri mayonnaise.

To get a crispier coating, try preheating a heavy based baking tray first before cooking the fish, or transfer them to a hot grill for the last minute of cooking.

Note: This chimichurri sauce recipe is from The KetoDiet Cookbook and the KetoDiet App.

Hands-on Overall

Allergy information for Keto Fish Fingers with Chimichurri Mayo

✔  Gluten free
✔  Dairy free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Shellfish free

Nutritional values (per serving)

Net carbs3 grams
Protein29.6 grams
Fat40.1 grams
Calories495 kcal
Calories from carbs 2%, protein 24%, fat 74%
Total carbs5.3 gramsFiber2.3 gramsSugars1 gramsSaturated fat5.6 gramsSodium811 mg(35% RDA)Magnesium92 mg(23% RDA)Potassium717 mg(36% EMR)

Ingredients (makes 2 servings)

  • 250 g white fish such as cod, cut into slices (8.8 oz)
  • 1 large egg, lightly beaten
  • 1/3 cup almond flour (33 g/ 1.2 oz)
  • 1/2 tsp sea salt
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 cup paleo mayonnaise (55 g/ 1.9 oz) you can make your own
  • 1 1/2 tbsp chimichurri (23 g/ 0.8 oz)
Homemade chimichurri sauce:
  • 1 large bunch fresh parsley (60 g/2.1 oz)
  • 1/4 cup fresh oregano (15 g/0.5 oz)
  • 4 cloves garlic, chopped
  • 1 small red chile pepper, seeds removed
  • 2 tbsp apple cider vinegar or fresh lime juice (30 ml)
  • 1/2 cup extra-virgin olive oil (120 ml/ 4 fl oz)
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  1. Preheat oven to 210 °C/ 410 °F (conventional), or 190 °C/ 375 °F (fan assisted). Beat egg in a small, shallow bowl. To create the "breading", mix dry ingredients in another shallow bowl or plate.
    Keto Fish Fingers with Chimichurri Mayo
  2. Cut fish fillets into “fingers” about an inch (2.5 cm) wide.
    Keto Fish Fingers with Chimichurri Mayo
  3. Line and grease a baking tray. Place the fish in the egg, coating all sides, and then transfer to the almond meal mix, and toss to cover. Shake off excess breading. Keto Fish Fingers with Chimichurri Mayo
  4. Place on the tray, and continue with remaining fish. Bake 6-8 minutes and then turn, and bake another 5 minutes, or until golden brown.
  5. To make the chimichurri, place all the ingredients in a blender and process until smooth.
  6. To make the chimichurri mayo, combine mayo and chimichurri together in a small bowl. The leftover chimichurri can be refrigerated in an airtight container for up to 1 week. Keto Fish Fingers with Chimichurri Mayo
    Serve the fish fingers immediately with the mayo and wedges of lemon. Optionally, serve with a bowl of dressed greens. Keto Fish Fingers with Chimichurri Mayo

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Fish, cod, Atlantic, raw
0 g22.3 g0.8 g103 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.2 g3.1 g2.4 g36 kcal
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Onion powder, spices
0.4 g0.1 g0 g2 kcal
Garlic powder, spices
0.2 g0.1 g0 g1 kcal
Paprika, spices
0.1 g0 g0 g1 kcal
0.2 g0.3 g22.8 g204 kcal
Chimichurri Sauce (KetoDiet app)
0.5 g0.1 g5.2 g50 kcal
Total per serving
3 g29.6 g40.1 g495 kcal

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Dearna Bond
Creator of

Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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