Step 1

To make the fries, you'll need about 900 g (2 lbs) parsley roots. Once peeled and trimmed, you'll get about 750 (1.65 lbs) of net weight which is what I used in this recipe. Peel and slice the parsley roots into 1 cm thick fries.Note: Can't find parsley roots? Try rutabaga, turnips or kohlrabi instead. Here's the full Low-Carb Parsley Fries recipe for more step-by-step photos and all the alternatives you can use instead.

Step 2

Cook in the microwave for 4 to 6 minutes or until al-dente. (The length of time will depend how fresh your parsley roots are and also how thick you cut them so start at about 1 1/2 mins and increase in 30 second increments.) You want them almost cooked but with a good bite left so when added to the hot oil, you’re simply crisping the outside.

Step 3

Pour about 3 cups of oil in a small but deep sauce pan, or as much as you need to fully cover the fries and later to also fit the fish fillets, one at a time. (Note: I only included about part of the oil in the nutrition facts as most will be discarded.)

Step 4

Heat the oil to very hot, about 180 °C/ 355 °F. When hot, add the parsley fries using a slotted spoon and fry for 5 to 10 minutes until golden. Once cooked, using a slotted spoon, transfer to a plate or tray lined with paper towel to get rid of any excess oil. When still hot, sprinkle with salt to taste.

Step 5

While the fries are cooking, prepare the batter to coat the fish. Combine the whey protein, baking powder and salt in a bowl. Make a well in the centre. Add the egg and gradually add the sparkling water (or use low-carb beer), using a hand balloon whisk stir until well combined, then whisk through the egg.

Step 6

To fry the fish, dip each piece of fish, one at a time, into the batter to evenly coat. Fry for 6 - 8 minutes (depending on the thickness of your fish) or until crisp and golden on the outside and cooked through on the inside. Use a slotted spoon to remove the fish from the hot oil.

Step 7

Repeat for the remaining fillets. Transfer to a plate lined with kitchen paper and repeat with remaining fillets.

Step 8

Serve with a sprinkling of flaked sea salt, lemon wedges and Mayonnaise or Sugar-Free Ketchup.

Step 9

This keto fish & chips meal is best served immediately. If needed, it can be reheated in the oven or microwaved.