Keto British Fish And Chips
How to Make It
Step 1
Preheat the oven to 390F/ 200C. Drizzle 1 tablespoon of avocado oil on a roasting tray. Let the pan and oil get very hot. Peel and slice the kohlrabi into thick-cut chips.
Step 2
Transfer the kohlrabi chips to a large bowl. Drizzle with 1 tablespoon of avocado oil, season with salt and pepper and sprinkle over 2 tablespoons of the almond flour and grated parmesan cheese. Toss to coat evenly.
Step 3
When the oil in the roasting tray is very hot, carefully tip in the coated kohlrabi chips. Spread them out evenly. Roast for 10 minutes on one side, then turn them over and roast for 10 more minutes on the other side until golden.
Step 4
While the Kohlrabi chips are roasting, prepare the fish batter. Combine the rest of the almond flour, arrowroot powder, whey protein powder, baking soda, paprika and turmeric powder in a large bowl. Stir to combine, create a well in the centre and drop in the egg, apple cider vinegar and heavy cream. Whisk to a smooth batter and no lumps remain.
Step 5
Pat the fish fillets dry with paper towels and then drop into the batter, coating well. Heat a large non-stick frying pan over medium-high heat with the remaining avocado oil. You will need to top up the oil after frying each fish fillet. Shallow fry on each side for 2-3 minutes or until golden and crisp and the fish is cooked through. Repeat with all the fillets. Serve the battered fish with the chips and your prefered Keto sauces.
Ingredients
- Haddock – 4 fillet – each 6 3/4 ounce raw
- Eggs, cooked – 1 large
- Raw egg – 1 large
- Almond flour – 0.5 cup
- Beverages Protein Powder Whey Based – 0.33 cup
- Arrowroot Powder/ Starch – 1 tsp
- Baking soda – 0.5 tsp
- Paprika – 1.25 tsp
- Turmeric, ground – 0.25 teaspoon
- Cream Heavy Whipping – 0.33 cup, whipped
- Apple cider vinegar – 1 tsp
- Kohlrabi, raw – 2 cup, sliced
- Avocado oil – 4 tbsp
- Parmesan cheese, dry (grated) – 2 tbsp, grated
- Salt and Black Pepper (To Taste) – 0.25 tsp