Ultimate Low Carb Fish And Chips
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit. Peel the rutabaga and cut into chunky strips, roughly a half-inch wide. Arrange the chips on a large shallow oven tray and drizzle over the olive oil and a pinch of salt and pepper. Transfer to the oven to bake for 15 minutes while you prepare the fish.
Step 2
Add the ground almonds to a mixing bowl. Add the salt, pepper, garlic powder, and lemon zest. Mix together well to combine. You may adjust the seasoning levels to suit your own personal tastes.
Step 3
Crack the egg into a separate bowl. Beat the egg well until smooth. Arrange the sea bass fillets on a clean work surface alongside the beaten egg and crumb mixture.
Step 4
Dredge one of the fish fillets in the beaten egg mixture until completely coated. Then, dredge the egg coated fish in the crumb mixture until liberally coated. Repeat this with the second fillet so that both pieces are completely covered in breading.
Step 5
Arrange the breaded fish fillets on the oven tray alongside the part-baked rutabaga chips. Return to the oven for a further 16 minutes or until the fish and chips are cooked through, and the fish crumb is golden. Serve hot with your preferred Keto sides.
Ingredients
- Almonds, Raw – 6 tablespoon, ground
- White Sea Bass – 2 fillet – each 4 1/2 ounce raw
- Lemon Zest by Tesco – 1 tsp
- Raw Egg – 1 medium
- Olive Oil – 1 tablespoon
- Garlic Powder – ½ teaspoon
- Salt, Sea Salt – ½ teaspoon
- Rutabaga, Raw – ⅓ medium
- Black Pepper, Ground – ⅛ teaspoon