I have been asked so many times for this recipe, that I’ve decided to post it and while this isn’t everyday fare for me, one of my sons would eat it as often as I would make it. There is a local fish and chips place right on the Pacific Ocean and I’ve been told this easily rivals theirs.
Have a look:
The batter is light and crispy – like the best tempura batter.
In fact, when I make fish this way, I dip slices of zucchini in the leftover batter, and make a deep fried side to go with it. I mean, why not? Once you’re frying, might as well, right?
I fry in cold-expressed virgin coconut oil, as it has a high smoke point and unlike commercial refined seed oils like grapeseed, soybean, sunflower, safflower and corn oil, cold-expressed virgin coconut oil doesn’t produce Advanced Glycation End-Products (AGEs), which cause oxidative damage to cells in the body.
I heat the coconut oil to between 160-170 °C or 320-340 °F, which is hot enough that a piece of batter dipped vegetable begins to puff and get golden quickly, but still allows some frying time for the internal parts to be fully cooked.
My favorite fish to fry this way is fresh Pacific Cod loins, but even defrosted Haddock Loins come out pretty good, if defrosted in the fridge until ~80% thawed, then pressed dry with a paper towel prior to dipping in batter, to get the excess water out.
Okay, enough background…here’s the recipe:
Low Carb Fish and Vegetable Beer Batter
- 11 Tbsp unflavoured Whey Protein Isolate powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pink Himalayan salt, ground
- 1 tsp guar gum (or xanthan gum)
- 3 eggs, large, free-range, beaten well
- 3 Tbsp low carb beer (such as Sleeman Clear 2.0) or sparkling water (Club Soda, Seltzer)
- Slice 6 cod or haddock loins in half and pat dry well with a paper towel.
- Cut one or two firm slender zucchini into 1/8″ (1/3 cm) slices.
- Heat the coconut oil in a heavy pot until between 320-340 °F. (160-170 °C). Make sure there it is deep enough that the thickest piece of battered fish can float.
- Mix all the batter ingredients together in a wide, shallow bowl and whisk well for a minute or two, to make sure there are no lumps. (You can’t toughen the batter, as there is no gluten!) The batter should be a light creamy yellow.
- When the coconut oil is hot enough, dip your zucchini (and/or other vegetables) and fry first on one side and then the other and set aside on a plate lined with several paper lunch bags, to absorb the excess fat. Don’t over cook.Be sure to whisk your batter back together for 20 seconds or so before dipping the fish to ensure the perfect consistency.
- Dip your dried, cut fish loins in the batter and coat well on both sides, and fry in the coconut oil until the batter is golden brown on the first side. Flip each piece over gently and fry on the second side, until the fish is cooked in the middle and a golden and crisp.*Don’t overcrowd the pot, as it will cause the oil temperature to decrease to much, and your fish will be greasy. I fry two pieces at a time in a 10″ (25 cm) pot.
- Transfer each piece to a plate lined with paper lunch bags, to absorb the excess oil.