Must be the nations favourite meal - fish and chips. You really don't have to miss out on a low carb diet. By using fibre flour it cuts the carb intake.
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Ingredients:
2 white fish fillets, skin off and boned
60g ultra-fine fibre flour
100ml beer (cold)
1 heaped teaspoons baking powder
Salt & pepper to taste
300g Butternut Squash – cut into chip size pieces
150g Petite Pois
Method: Number of Servings 2 / Prep Time 20 Minutes – Cook Time 20 Minutes
1. Preheat the oven to 180°C/350°F/gas 4.
2. Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you’re coating). Place in the fridge to keep cool.
3. Dab the fillets with paper towel to remove moisture and season on both sides with salt and black pepper.
4. Heat the fat in a deep fat fryer or a large sturdy pan to 190°C/375°F. I use dripping for taste and because it is less prone to oxidation (damage from the heat).
5. Remove the batter from the fridge and dip the fillets into the batter allowing any excess to drip off. Holding one end, gently lower the fish into the fat one by one, working carefully so you don’t get splashed.
6. Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove onto a baking tray. Place in the oven whilst you cook the sides, for example, petite pois peas (cooked in butter or boled for a few minutes) and skinny fries (made from either celeriac, swede or butternut squash deep fried two to three times in the dripping).
You could also serve with onion rings coated in the same batter and deep fried in dripping until golden brown and crispy.
Nutritional Information Per Serving:
Fish
Butternut Squash Fries
Peas
