deep fried fish

This keto fried fish is amazing and tastes just like restaurant beer-battered fish! A mix of finely ground almond flour and unflavored whey protein powder gives you the perfect light and crispy texture.

Keto Fried Fish - Low Carb Battered Cod Fish

lb skinless wild-caught cod fillets (or other firm white fish fillets)

almond flour

plain whey protein powder

tsp baking powder

eggs (large)

Zevia Root Beer (or club soda)

sea salt (to taste)

Dry fish.

Drain the fish in a colander for 15 minutes and then pat dry with a paper towel.

Make batter.

Mix the almond flour, protein powder and baking powder. Stir in the eggs and root beer or club soda. Let rest, uncovered, for 10 minutes. If it seems too thick, add a tablespoon or two of soda to thin it out a bit.

Fry.

Heat oil in the deep fryer to 350°F. Fry in batches to avoid the fish fillets touching. Dip each fillet, ensuring it is completely covered, allowing the excess to drip off and then carefully placing in the oil. Once the top is browned, flip the fillet and continue to fry until the thickest point reaches 145°F. Remove and drain on a paper towel.

Serve.

Serve with tartar sauce and a squeeze of lemon juice.

Lightly breaded yellow Great Lakes perch, deep fried until golden with tender, moist fish inside.

Fried Perch

yellow lake perch

seasoned cracker meal

egg (+ 3 tablespoons water)

canola or vegetable oil (for frying)

Preheat the oil in the fryer to 375°. Line a plate or platter with wax paper then set aside. This same plate will be lined with paper towel for the fried fish.

If the fish filets are connected like a ‘butterfly’, cut in half so you have two filets.

Prepare a breading station: Bowl #1 whisk the egg and water together. Bowl #2: add the cracker meal.

Working with one filet at a time, dip in the egg wash letting any excess drip back into the bowl then dredge lightly in the cracker meal then set on a plate repeating until all the fish is coated.

Gently place the fish in the preheated oil adding as many as the fryer will hold. Cook 2-3 minutes watching closely until the desired golden color. 

As you remove the fish from the deep fryer, let the oil drain in the basket for a couple of seconds then transfer to the paper towel lined plate and serve right away.

Channel the quintessential sea-side British dinner with fish and chips with a side of sweet and tender mushy peas.

Jamie Oliver's fish and cheat's chips with tarragon mushy peas

(50 grams) plain flour

eggs, lightly beaten

breadcrumbs

tsp dried chilli flakes

flounder (order

Sunflower oil, to shallow-fry Cress

1kg sebago potatoes, scrubbed (unpeeled), cut into 1cm-thick chips

rosemary sprigs, leaves picked

olive oil

garlic cloves, thinly sliced

unsalted butter

fresh peas (or frozen, thawed)

tarragon, leaves

lemon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981829961001&=domain=del

5348771529001-5981829961001

Light and crispy Beer Battered Fish prepared the traditional way! To make the batter ultra-crispy, the water is replaced with beer for better texture and flavor.

Beer Battered Fish

fish

Oil (for frying)

(60 grams) all purpose flour

salt

black pepper

(120 grams) all-purpose flour

baking powder

salt (divided)

(250 milliliters) beer (cold)

tartar sauce

chips or fries

lemon wedges

If using frozen fish, thaw completely. Season the fish with salt, and let it sit for at least 20-30 minutes (up to 1 hour) on a wire rack or paper towels in the fridge. This will help to extract the moisture from the fish and make it firmer for crispy fish.

Make the dredging flour. Combine flour with salt and pepper. Set aside.

Make the batter: In a large bowl, whisk the flour with baking powder, salt, pepper, and cold beer. The consistency of the batter must be the same as heavy/double cream (add more liquid or flour if needed to achieve this). Make sure not to over mix the batter.

Dredge the fish in seasoned flour and shake off any excess flour. It&#39;s important to get rid of any excess flour to get the right texture.

Heat the oil in a cast-iron pot with a kitchen thermometer, or in a deep fryer until it reaches 300°F (150°C).

Dip the fish in batter, take it out shaking any excess batter off. And lower down into the oil very slowly.

Deep fry for 6-7 minutes turning halfway through.

Remove from oil, and place on a wire rack for the extra oil to drip and for the fish to stay crunchy (it will stay crispy for 15-20 minutes, so best served hot).

Serve with chips, tartar sauce, and lemon juice or malt vinegar.

https://embed.mediavine.com/videos/jcf2kbmywnrkbjnfufsb

Light and crunchy Beer Battered Fish prepared the traditional way! To make the batter ultra-crispy, the water is replaced with beer for better texture and flavor.

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Top 4 deep fried fish recipes from across the web

The most viewed deep fried fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Fried Fish - Low Carb Battered...

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The most viewed deep fried fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine