GLUTEN FREE, LOW CARB & KETO FISH AND CHIPS


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Ingredients

  • FOR THE GLUTEN FREE & KETO FISH TACOS
  • 250 g firm white-flesh fish preferably cod
  • 1/3 cup sour cream
  • 2 teaspoons apple cider vinegar
  • 4 cloves garlic ran through a press
  • kosher salt to taste
  • 1/2 cup whey protein isolate
  • 1 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/4-1/2 teaspoonkosher salt to taste
  • 1 egg
  • 1 tablespoon sour cream or coconut cream
  • 2 teaspoons apple cider vinegar
  • coconut oil or cooking oil of choice
  • SERVING SUGGESTIONS
  • 1 batch jicama fries 8 tortillas
  • 1 batch our keto mayonnaise
  • lemon
  • vinegar



Instructions

  1. Mix sour (or coconut) cream, vinegar, garlic and season to taste with salt. Cut the fish across the grain of the flesh into strips roundly 2 inches wide, and add them to the cream marinade. Cover and refrigerate for two hours, preferably overnight.
  2. Make a batch of our keto jicama fries.
  3. Prepare your frying station by adding enough oil to a skillet or pan to make it about 1/2-inch deep. You can save a lot of oil by using a narrower pan and frying in batches. Heat up oil over medium/low heat while you coat the fish.
  4. Mix the whey protein, baking powder, garlic powder and salt in a shallow plate or dish. In a second plate or dish, whisk the egg with cream and vinegar.
  5. Coat the fish by lightly removing excess marinade, dipping in the egg mix, followed by the whey protein mix, immediately placing in the hot oil and basting the top right away. You want to fry the fish right after coating for best crispness. Fry on both sides until deep golden and transfer to a paper-lined plate for a couple minutes.
  6. Serve right away over a bed of jicama fries, plenty of lemon, mayonnaise and a drizzle of vinegar.

recipe adapted  >>>>>  here






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