In my book this is the best batter for fish. Much like the fish and chips I loved when I lived in the UK! Making the Choux pastry may seem like a lot of hassle just to batter some fish, but really, it’s quick and easy to do and oh so worth it. The coating batter turns into a crunchy, authentic delight and the fish stays moist and flavorful!
Serves 4
Ingredients:
1/2 cup of water (or use beer if you like beer battered fish)
1/2 stick of unsalted butter
1/4 tsp salt
3 tbsp. oat flour
2 tbsp. of vital wheat gluten
1 tbsp. unflavored whey protein powder
1.5-2 eggs, beaten (approximately)
pepper to taste
1 lb. fresh cod
Salt and pepper for the fish
Preparation:
Heat your deep fat fryer.
Melt butter; set aside. Bring water with salt to a full boil; add butter. In the meantime, mix the dry ingredients in a small bowl.
Dump the flours into the boiling mix all at once, and stir continuously with a wooden spoon.
It will look lumpy and soupy for a few seconds but keep on stirring - it will come together into a smooth dough!
Turn down heat to medium and cook for a couple of minutes until the mixture pulls away from the pan. Cook for a couple more minutes while moving the dough around and stirring.
Remove from the heat. Place the dough in the bowl or a mixer. Using a wooden spoon or the paddle attachment, mix the dough for a few minutes, allowing it to cool slightly.
Add the beaten eggs gradually, in three or four additions, mixing the dough until it is smooth each time. Scrape down the sides and bottom of the bowl until all of the eggs are incorporated. You may not need the whole two eggs if the mixture becomes too sloppy. It should be the consistency of thick pancake batter.
Pat the fish dry, salt and pepper and cut into equal portions.
Evenly coat one piece of fish at the time and lower into the hot oil.
The fish should float back up to the top within a few seconds. Fry for 2-3 minutes on each side, depending on the size of the fish. Fry a few pieces at the time. Since I have a small frying pot, I did 3 at the time, so the pot wouldn’t get too crowded.
Generally, when the batter turned a delectable deep golden brown on both sides, the fish was done too!
Drain the finished pieces on a doubled up paper towel for a minute or two and serve.
One of my favorite ways to eat this around here is with a drizzle from the lemon wedge and low-carb tartar sauce, wrapped in some butter lettuce! So good!
Each serving comes to 4g carbs, not counting condiments.
Tartar Sauce recipe can be found here.
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This looks scrumptious!
ReplyDeleteQuick question - if oat flour is unavailable, do you think a substitution of soy flour would work? Thanks!
I'm not sure! I haven't baked/cooked with soy flour in like 10 years, so I don't recall it's exact properties, but I think oat flour is a fair bit more binding than soy flour. Then again, it might just work since it's not the only ingredient in this! Let us know how it works out if you try it!
ReplyDeleteYumm making that tonight! I bet it would work great with shrimp too! :)
ReplyDeleteYes, it probably would! Or the coating I used on the Calamari here: http://birgitkerr.blogspot.com/2011/08/low-carb-calamari-lc-sf.html Bon apetite!
ReplyDeleteBirgit! I just made this tonight for dinner except with tilapia fish (I didn't have any cod) and used beer in the batter... SOOOOO GOOD! My husband who is british loved it! I would have taken pictures but we ate it too fast lol! :D Cheers!
ReplyDeleteI tried your recipe tonight, it was very good , the out side was crunchy. the inside was flakey and the batter tasted almost like the fish and chips place. I ate mine with tarter sauce and it was very good. The best low carb battered fish recipe i have found , Excellent and well worth the time to make it . the recipe sounds complicated but its really easy and comes together quickly.I enjoyed the crunch and mild flavor. I used the water , i don't have any beer ,I may go buy one for next time . This recipe is definately a keeper and will make it again. Thank you !!
ReplyDeletetj
I'm so glad you enjoyed it, TJ!
ReplyDeleteIf I'm using beer in the recipe, do I still have to boil it with salt or do I skip that step?
ReplyDeleteYes you do. Whatever liquid you use, you need to follow all the steps for it to work! :)
ReplyDeleteOk. Thank you so much. I'm going to try your recipe out this weekend. I'm very excited.
ReplyDeleteI am praying the carb calculation is right, because I am on the Keto diet and dying for something new! It looks amazing!!! How can the carbs be so low, or is it that it just coats a lot of fish?
ReplyDeletePlease always do your own carb counts with the ingredients YOU have. My calculations are always based on my specific ingredients and my specific serving sizes, which may not be the same as yours!
ReplyDeleteAnd as stated in the recipe, it coats 1 lb of fish.