BATTERED FISH AND CHIPS
24th February 2023
Category
Classical & MKD Recipes
Fat: 49.51g Protein: 27.44g CHO: 6.19g Kcal: 580 MKD 6.19g CHO TOTAL
Notes
Mo’s tip: It is best not to make the batter until you are ready to cook the fish. When the oil is cold weigh it to see how much is left, this will give a good idea of how much has been absorbed into the meal. I found I used 40g. To reduce the carbs you could omit the peas.
Ingredients
- 130g Cod – flesh only
- 138g Celeriac
- 40g Vegetable oil
- 10g Mayonnaise – HELLMAN’S
- 1g Psyllium husk
- 17g Frozen peas – BIRDS EYE
- 10g Ultra fine fiberflour – LONJEVITY FOODS
- You will also need some chilled soda water, salt, extra oil for frying and seasoning.
Instructions
- First peel and weigh the celeriac. Cut into chips.
- Using a small saucepan, weigh out enough oil to half fill it.
- Heat the oil to a high temperature to cook the chips.
- Add the chips carefully, then cook until browned. Turn out onto kitchen paper and keep in a warm oven.
- While the chips are cooking mix the fiberflour and psyllium husk together with a pinch of salt. When the chips are almost ready, mix enough chilled soda water into the flour mixture to make a batter. It must not be too thick.
- After you have removed the chips from the saucepan, pat the fish dry, add a little seasoning, then dip into the batter and coat it well.
- Drop it into the hot oil and fry until cooked through and golden. Fish cooks quickly but it will depend on the thickness of your piece.
- Cook peas in boiling salted water.
- Serve with the chips, peas, mayonnaise and some salt.
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