(Unbelievable!) Keto Fish And Chips

Gluten Free & Keto Fish And Chips #keto #ketorecipes #lowcarb #glutenfree #healthyrecipes #fishandchips

(Unbelievable!) Keto Fish And Chips

Crisp, flaky and comforting-to-boot; we're talking gluten free & keto fish and chips! This low carb version of the British classic is easy to whip up and will surely have you coming back for more (and more!).

Course Main

Cuisine European

Keyword gluten free fish and chips, keto battered fish, keto fish and chips

Prep Time 20

Cook Time 15

Marinating Time 2

Servings

Calories 242kcal

Ingredients

For the gluten free & keto fish tacos

250 g firm white-flesh fish preferably cod
1/3 cup sour cream
2 teaspoons apple cider vinegar
4 cloves garlic ran through a press
kosher salt to taste
1/2 cup whey protein isolate
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4-1/2 teaspoon kosher salt to taste
1 egg
1 tablespoon sour cream or coconut cream
2 teaspoons apple cider vinegar
coconut oil or cooking oil of choice

Serving suggestions

1 batch jicama fries 8 tortillas
1 batch our keto mayonnaise
lemon
vinegar

Metric - US Cups

Instructions

Mix sour (or coconut) cream, vinegar, garlic and season to taste with salt. Cut the fish across the grain of the flesh into strips roundly 2 inches wide, and add them to the cream marinade. Cover and refrigerate for two hours, preferably overnight.
Make a batch of our keto jicama fries.
Prepare your frying station by adding enough oil to a skillet or pan to make it about 1/2-inch deep. You can save a lot of oil by using a narrower pan and frying in batches. Heat up oil over medium/low heat while you coat the fish.
Mix the whey protein, baking powder, garlic powder and salt in a shallow plate or dish. In a second plate or dish, whisk the egg with cream and vinegar.
Coat the fish by lightly removing excess marinade, dipping in the egg mix, followed by the whey protein mix, immediately placing in the hot oil and basting the top right away. You want to fry the fish right after coating for best crispness. Fry on both sides until deep golden and transfer to a paper-lined plate for a couple minutes.
Serve right away over a bed of jicama fries, plenty of lemon, mayonnaise and a drizzle of vinegar.

Notes

Please note that nutrition facts were estimated for the fish only, add 2-4g net carbs for the jicama fries. Also, keep in mind that estimating a completely precise analysis for these is virtually impossible given the marinade, frying oil etc. Having said that, the fish and coating itself is virtually carb-less.

Nutrition

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