FISH AND CHIPS – with Calogen Milkshake
15th June 2020
FAT: 32.38g PRO: 4.25g CHO: 3.74g Kcals: 323 Ratio: 4.05:1
Ingredients
- 9g Sunflower oil
- 50g Celeriac, raw
- 46g Calogen
- 18g Cod, flesh only, raw
- 10g Peas, frozen Birds Eye
- 2g Cornflour
- You may also need
- A little Salt & Vinegar. And some sugar free syrup of your choice
Instructions
- Peel & then weigh the celeriac and cut into chips.
- Boil them for a few minutes drain them well and let them go cold when you fry them you will find they soak up the oil better.
- The peas can be boiled in the same water.
- Heat the oil and fry the celeriac chips until brown.
- Coat the cod in seasoned cornflour.
- When the chips are done add the fish to the pan it will cook quite quickly
- Serve with the peas any residue from the pan and a little salt & vinegar if liked.
- Make a milkshake by mixing the Calogen with the syrup.
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CLICK HERE FOR DISCOUNTS.