Recipe: Low-carb fish & chips | The Indian SCENE

Recipe: Low-carb fish & chips

This low-carb version of a classic pub food favorite substitutes rutabaga for potatoes.

Courtesy of JoJo's Healthy Living
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on print

Fish and chips is one of my favorite comfort foods, one I can never seem to get enough of. I was fortunate enough to live for a few years in New Zealand, where fish and chips was a available as a Friday night special at many local restaurants. (So yes, I always looked forward to Fridays.)

In a traditional fish and chips recipe, the fish is made with a thick beer battered crust and served with French fries that are high in carbs. In this low-carb fish and chips recipe, the crust is gluten free and low-carb.

The chips are made from rutabaga, a root vegetable that originated as a cross between cabbage and turnip. A cup of boiled cubed rutabaga contains only 51 calories and 12 grams of carbohydrates — compare that to a cup of boiled potatoes, which contains 136 calories and 31 grams of carbohydrates. Rutabaga makes this a perfect lower-carb option with similar flavor and texture as French fries. It’s also a healthier option compared to French fries, baked in the oven with a small amount of oil.

Ingredients:

Tartar Sauce

1 cup avocado oil mayonnaise

3 slices dill pickle

1 teaspoon red chili powder

1 tablespoon vinegar

Chips

4 rutabagas

1 tablespoon olive oil

1/2 teaspoon red chili powder

1/2 teaspoon paprika powder

½ teaspoon onion powder

1/2 teaspoon garlic powder

¼ teaspoon pepper

Salt to taste

Fish

8 bite-sized pieces of cod fish

2 whole eggs

1 cup almond flour

1/2 teaspoon red chili powder

1 teaspoon paprika powder

½ teaspoon onion powder

1/2 teaspoon garlic powder

¼ teaspoon pepper

Salt to taste

Coconut oil for frying

Directions:

Place all tartar sauce ingredients in a blender and blend well. Add the dill pickle and pulse for a few seconds, until the dill pickle is chopped finely.

Preheat the oven to 425°F. Cut the rutabaga into long, thin strips approximately 1/4-inch wide and 2 to 3 inches long. Mix the chili powder, paprika, salt and pepper with the avocado oil. Brush the strips with the mix, and place on a baking sheet lined with parchment paper. Bake in the oven for about 25 minutes, or until the strips are golden brown.

While the fries are baking in the oven, prepare the fish. Crack the eggs in a bowl and use a whisk to beat the eggs. Mix the almond flour, paprika, red chili powder, onion power, garlic powder, salt and pepper together.

Place a fish piece in the flour mix and rotate the piece until all sides are covered in flour. Now, dip it in the egg mix. Repeat the process of covering it in the flour mix again.

Heat the oil in a frying pan. Once the oil is hot, add the fish pieces to the oil and fry for 2 to 3 minutes or until each side is fully cooked and golden brown.

Remove the rutabaga fries from oven and let cool for a few minutes.

Serve the fried fish with baked rutabaga fries and tartar sauce.

This recipe serves 4.

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on LinkedIn

Suggest a Story

Get in touch with us about your story or profile idea.
Or ask about writing an article for The Indian SCENE.
Scroll to Top