fish andamp chips

This Keto Battered Fish is just as you remember; crispy on the outside and juicy and tender on the inside. The delicious fish is best served with our lemony Keto Tartar Sauce.

Keto Battered Fish - Perfect Low Carb Crispy Batter

White Fish

Salt

Almond Flour

Unflavored Protein Powder

Baking Powder

Eggs

Sparkling Water (chilled)

Keto Tartar Sauce

Lemon wedges (to serve)

Cut the fish into evenly sized pieces, place on a tray and sprinkle with 1/4 teaspoon of salt.

In a mixing bowl, add the rest of the salt, almond flour, protein powder, baking powder and whisk together.

Add the eggs and sparkling water and whisk well. Set aside for 10 minutes.

Heat your deep fryer to 180C/355F.

Dry the pieces of fish by patting with a paper towel.

Dip into the batter, allow the excess to drip off, then gently lower into the hot oil. Depending on the size of your fryer, you will need to cook in batches.

Gently flip the fish over and cook until golden brown, it should take about 5-7 minutes.

Drain the fish in the fryer basket before placing onto a cooling rack. Repeat with the remaining fish.

Enjoy with Keto Tartar Sauce and fresh lemon.

Skip the takeaway, and spend a little effort perfecting fish & chips at home – you'll be rewarded with crisp, deeply golden fish and moreish chips

Classic fish & chips

litre sunflower oil,

Maris Piper potatoes

tsp malt vinegar, plus extra to serve

self-raising flour,

cornflour

turmeric

cold lager or fizzy water

cornichons

capers

shallot

parsley leaves, chopped

mayonnaise

Cut the potatoes into chips and soak in cold water for 5 mins, then wash until the water runs clear. Tip into a pan of cold water with a pinch of salt and 1 tsp vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart. Drain gently, then place on a tray in a single layer and chill until needed. Can be prepared a day ahead.

To make the tartare sauce, chop the cornichons, capers and shallot (finely chop if you prefer a smooth sauce), then combine with the parsley, mayo and a pinch of salt. Will keep chilled for up to 24 hours.

When you’re ready to fry, prepare the batter. Tip the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream – do not over-beat, a few lumps are fine. Keep chilled.

Pour the oil into a deep, wide pan like a wok, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.

Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.

Traditional British comfort food made vegan! This Vegan Banana Blossom Fish Recipe is beer-battered and deep-fried - super crunchy on the outside and flaky on the inside, with a delicious vegan seafood flavor.

Banana Blossom Fish

tins banana blossom (2 x

vegetable oil (for deep frying)

canola oil (rapeseed oil)

nori sheet (crushed)

apple cider vinegar

tsp salt

all purpose flour (200 g) (plain flour)

vegan-friendly beer (350 ml) (lager)

tsp baking powder

onion powder

garlic powder

tsp sweet paprika powder

turmeric powder (for color)

thick-cut chips

peas

vegan tartar sauce

tomato ketchup & vegan mayo

Drain the banana blossoms and place them in a bowl alongside the canola oil, crushed nori, apple cider vinegar, and salt. Allow for them to marinate for at least 30 minutes and prepare the batter in the meantime.

Place the flour, baking powder, onion powder, garlic powder, paprika, turmeric, and crushed nori into a mixing bowl and whisk to combine, then pour in the vegan-friendly beer and stir until you get a smooth batter and set aside.

In the meantime, gently heat your oil over low heat until it reaches 350°F (170°C). Make sure to do this slowly as the temperature continues to rise too quickly if you turn the heat on high.

Carefully remove the banana blossoms from the marinade and dunk them into the batter. Gently lift to drip off any excess batter and place the banana blossom into the hot oil. Fry each coated banana blossom for 4-5 minutes or until golden and carefully remove them from the oil with a slotted ladle. Place the banana blossom fish onto a drip tray or a clean kitchen towel to remove any excess oil.

To keep them warm, you can place any fried banana blossoms into the oven at 325°F (160°C) for up to 30 minutes to ensure they remain wonderfully crispy and hot.

Serve the banana blossom fish alongside thick-cut chips and enjoy with peas, vegan tartar sauce, tomato ketchup, and vegan mayo.

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Keto Battered Fish - Perfect Low Ca...

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Top 3 fish andamp chips recipes from across the web

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

Top Tags

Keto Battered Fish - Perfect Low Ca...

Classic fish & chips

Banana Blossom Fish

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