Dive into a flavourful Low Carb Battered Fish with our updated recipe! Our CEO, Dr. Trudi Deakin, swears by this batter for crispy perfection.
Ingredients:
Method: Number of Servings 2 (1 fillet per serving)/ Prep Time: few hours in fridge / Cook Time: 4-6 minutes
1. Add salt to the fish and wrap in paper towel to remove moisture. Place in the refrigerator for a few hours.
2. Mix the dry batter ingredients in a bowl. Gradually add the sparkling water and whisk with a hand whisk until it is double cream consistency (add additional sparkling water if required). Put in refrigerator to keep cool.
3. Fill the deep fat fryer with lard and heat to max temperature (~190 degrees Celsius).
4. Coat the fish in the batter (gently shaking off any excess) and placed slowly in the deep fat fryer (remove the basket first).
5. Fry for 2-3 minutes and then using a metal slotted spoon/spatula, turn the fish so that it is evenly golden brown on each side.
6. Remove and place on greaseproof paper to absorb the excess fat.
N.B. You may need to cook in two batches. If so, to avoid the first batch going cold, place in a pre-warmed oven at 130 degrees Celsius to keep warm whilst cooking the remaining batch. If you intend to deep fry celeriac/swede fries to accompany the fish, place both fish fillets in the oven whilst you do this.
Nutritional Information per serving (197g):
7g carbs
4g fibre
16g fat
315 kcals
34g protein
