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!)
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Carbs 5.3g | Fat 7.5g | Protein 22g
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Battered Cod (Keto)
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
- 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!)
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Calories 178Kcal / 745kJ
Wheat (may be present in the baking powder - check the label)
See all the Seafood recipes on Fats of Life:
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