Keto fish and chips
Using almond
meal instead of breadcrumbs and avocado instead of potatoes means you don't
have to miss out on fish and
chips for dinner on the keto diet.
13 Ingredients
- 2 eggs
- 1 tbsp pouring cream
- 155g (1 1/2 cups) almond meal
- 40g (1/2 cup) finely grated parmesan cheese
- 1 large lemon, rind finely grated
- 1/3 cup chopped fresh continental parsley
- 1 tsp dried chilli flakes (optional)
- 2 avocados
- 2 large zucchini, cut into long wedges
- 4 x 125g skinless firm white fish fillets
- 80ml (1/3 cup) rice bran oil
- Mixed salad leaves, to serve
- Lemon wedges, to serve
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6 Method Steps
Step 1
Preheat oven to 220C/200C fan forced. Line a large baking
tray with baking paper.
Step 2
Whisk the eggs, cream and 1 tbs water together in a large
shallow bowl. Combine the almond meal, cheese, rind, parsley and chilli flakes
(if using) in a shallow bowl. Season.
Step 3
Halve each avocado, remove stone, peel away skin and cut
each into 6-8 wedges.
Step 4
Working with 1 piece at a time, coat a piece of avocado
in the egg mixture, allowing excess to drip off, then coat in the almond meal
mixture. Repeat with the zucchini and fish. Spread the crumbed avocado and
zucchini evenly over prepared tray. Place the crumbed fish on a plate, cover
and place in the fridge for 10 minutes to rest.
Step 5
Spray the crumbed avocado and zucchini generously with
oil. Bake for 20 minutes or until golden and crisp.
Step 6
Heat the oil in a large non-stick frying pan over
medium-high heat. Cook fish for 2-3 minutes each side or until golden and
crisp. Serve fish and chips with salad leaves and lemon wedges.
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