Low-Carb Battered Cod (LC, SF)

 

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.