Fish and Chips (Keto)

What's more traditionally British than five o'clock tea or hot fish and chips from a street vendor or local shop? Going back in history to the 17th century, it was a deconstructed recipe for the traditional Jewish way of making fish. The crunchy coat of eggs, flour, and cheese make a certain vacuum with the fish inside, allowing it to get cooked like in a steamer. When you take a bite, you still taste that perfect flavour of soft fish meat. In the beginning, fish and chips were served wrapped in newspaper. Now, many restaurants put a lot of work into its presentation. They try to go back to its original look by using edible paper with non-toxic prints on it - recreating the aesthetics. Try using paper cones in tall glasses to make an extravagant appearance for a common dish. Let's turn your usual fish and chips into a keto-friendly and healthy dish by using our low-carb recipe.

Chips:
½ Tbsp. extra-virgin olive oil
1 medium zucchini

Fish:
¾ lb cod or white fish
oil, for frying
½ cup almond flour
¼ tsp. onion powder
½ tsp. ground paprika
½ cup Parmesan cheese, grated
1 egg

Dipping Sauce:
2 Tbsp. dill pickle relish
1 Tbsp. Sriracha or other hot sauce
½ cup mayonnaise

For the Dipping Sauce:
Simply combine all the sauce ingredients in a bowl. Mix well then set aside.

Line some parchment paper on a baking sheet and preheat the oven to 400°F.

For the Chips:
Make thin zucchini rods, brush them with oil, and spread them on the baking sheet. Add a pinch of salt and pepper on top. Bake for about 30 minutes or wait until the zucchini turns golden brown.

While baking the zucchini, crack the egg in a bowl and beat thoroughly.

On a separate plate, combine Parmesan cheese, almond flour, and the remaining spices.

For the Fish:
Slice the fish into 1x1" pieces. Roll them on the flour mixture. Dip in the beaten egg and sprinkle more flour to cover the pieces again completely.

Place a deep saucepan on the heat with about 340-360°F. Heat the oil for a while then fry the fish for three minutes on each side. Remove from the heat when it becomes golden brown but make sure that the fish is cooked through.

Transfer to a serving plate and serve with the baked zucchini fries and tartar sauce. You can also use any other keto-friendly sauce of your choice.

Makes 2 servings.

Nutrition:
Calories 884 Calories, Fat 70g, Saturated Fat 13g, Cholesterol 201mg, Sodium 1034mg, Potassium 1020mg, Carbohydrates 15g, Fiber 5g, Sugar 5g, Protein 51g, Vitamin A 920IU, Vitamin C 19.2mg, Calcium 391mg, Iron 3.3mg