Deep fried fish

I haven’t had battered fish in . . . well . . . it feels like forever. Once I understood I’m a celiac a lot of things vanished off my menu. When Wadly was diagnosed as a type 2 diabetic even more things vanished off our menu. The result is way better health but it’s a change that takes time to incorporate. We started out feeling we couldn’t eat anything and found out we can eat really awesome stuff.

So . . . fried fish. I have always loved deep fried fish. Everything I’ve tried since switching to celiac/keto has been a huge disappointment . . . until . . .

The world of keto advocates is awesome. People are trying things and sharing and it benefits us all. One of the outstanding contributions is a recipe for battered fried fish. It. Is. AWESOME.

  • 2/3 cup almond flour. Don’t substitute with anything else. I was low on almond flour and tried to substitute something else to fill out the recipe . . . just don’t.
  • 1/4 cup protein powder. The recipe I followed recommended whey protein powder. I don’t have it so I used egg protein powder instead. It worked just fine.
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Mix all that together . . . add

  • 2 eggs
  • 1/2 to 1/3 cup of one of the following – sparking mineral water or club soda. The original recipe says sparking mineral water. Don’t have that, used club soda and it works fine. Anything carbonated is apparently the thing, sparking water, club soda, tonic water . . . Although the original recipe said 1/2 to 1/3 I’ve never needed anything beyond 1/2 cup. YMMV

Mix all the dry stuff, add the wet stuff, mix well and let it rest for 10 minutes so the almond flour can soak up all the moisture it can.

Fish – I used Pacific cod (my favorite white fish) but any white fish will do. Pacific cod or orange roughy will be the tastiest. Walmart has a nice frozen pacific cod. If you’re using frozen fish defrost and remove all the extra moisture before dipping in the batter. I pressed it between paper towels to remove the excess moisture.

Deep fry (I use home made garlic oil, original recipe says avocado oil) at 355ยบ until golden brown. Cool to edible on a layer of paper towels. Save the oil for the next time you deep fry fish.

Not kidding, this is awesome! I’ve had it three times so far and it rocks! I’m eating battered fried fish again! Woot!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.