Beer Battered Low Carb Fish

Crispy, salty, crunchy and golden brown. This battered fish is everything I missed since becoming keto. I don't want to try and sell deep fried fish to you as a health food but these ingredients are as wholesome as you can possibly get while still get sinful tasting fried foods. This batter can be used on formed ground chicken nuggets, shrimp, chicken and vegetables all with good results.

The number one thing you want to remember is use the right temperature oil, too high and it will scorch and too low the batter wont turn golden brown and the fish will be soggy and greasy. Hot oil really helps lock the batter in place instantly so you dont get too many floating drops of batter in your oil.


Serve this delicious fried fish any way you like. Fill low carb tortillas with shredded cabbage, pico di gaillo and white sauce for fish tacos. Douse with liberal salt and malt vinegar and dip into tartar sauce for a refreshing chips and dip experience (don't forget to whip up a batch of my jicama chips). Serve to kids with ketchup.  Add this fish to a low carb bun with remoulade, pickles and tomato for a classic po boy sandwich.

Serve immediately or refrigerate for up to two days. These reheat the best in a toaster oven or oven.

To freeze simply fry your fish, flash freeze it until hard on a cookie sheet in the freezer, then wrap in foil or plastic wrap, seal in a bag and date. You can keep these on hand for up to three months.

Author: Kalm Keto

Beer Battered Fish

prep time: 5 minscook time: 10 minstotal time: 15 mins

ingredients:

1 egg

1/2 cup almond flour 

1/2 cup whey protein isolate 

1 cup sparkling water or low carb beer (you can use water but it won't be exactly as light)
1.5 lbs firm white fish (try cod)

instructions:

1. Cut your fish into 1" thick batons (length is not an issue but you dont want your fish too thick)

2. Marinate your fish in seasonings of your choice for at least 1 hour and up to 4. Mexican spices for tacos, pepper and salt for simple fried fish or a fish seasoning like old bay are all good choices.

3. Whisk the almond flour, whey protein isolate and egg until well combined. This mixture will be thick and hard to incorporate. Start to slowly mix in your liquid of choice (water, sparkling water or a low carb beer) in until the mixture loosens and resembles a pancake batter, I tend to use just about half a cup, you definitely won't need the entire cup of liquid. If you put a spoon in your batter and pull it out it should be just thin enough for an even coating all across the spoon without lumps or clumps. If your batter is any thinner it will simply run off of the fish and ruin your frying oil. Add your liquid very slowly so you don't over add but if you do just add a tablespoon of almond flour, followed by a tablespoon of whey powder until its reached desired consistency. 

4. Add enough oil to at least cover half the fish (about .5 inches) to the bottom of a heavy pan. I got the absolute best results in cast iron. The ability of cast iron to heat quickly and hold onto heat ensures the batter sticks to the fish and cooks perfectly. Make sure your oil is hot but not scorching, a drop of batter should sizzle immediately but not blacken and float to the surface a few seconds after being dropped in. If your drop of batter sinks then let the oil continue coming up to temperature over medium high heat and then try again.

5. Using tongs gently dip the fish into the batter being sure to coat every inch. Gently tap the fish against the batter bowl to remove excess batter and then lower into the hot oil. Cook for 2-3  minutes per side until golden and crisp an the fish is cooked through. 

6. Remove the fish from the oil with a slotted spoon or tongs and let dry on paper towels that will absorb the oil. 

7. Sprinkle lightly with flaked sea salt and serve. 

NOTES:

I typically make this using cod but you can use whatever firm white fish you have on hand. I stay away from tilapia because its often too soft in my opinion and much of it is farm raised in dubious conditions. Aim to eat wild caught sustainable seafood whenever possible.

Make sure to use a good healthy frying oil. I used leaf lard (from pork) for this but avocado oil or tripple filtered coconut oil would also work here. You don't want to use olive oil as the heat is too high here. If you use a small pan and fry in batches you wont have to use (and dump) a lot of oil. Make sure not crowd your pans or your fish will be soggy or greasy from overcrowding.

Created using The Recipes Generator

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