Crispy Fish and Chips

Crispy Fish and Chips is a delightful low-carb twist on the classic American dish, featuring tender fish fillets coated in a crunchy almond flour batter and served alongside zucchini fries. This healthier version retains all the flavors you love while cutting down on carbs.

Ingredients

• White fish fillets (cod or haddock) - 300 grams
• Almond flour - 100 grams
• Parmesan cheese, grated - 50 grams
• Egg - 1 large
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Zucchini - 2 medium (about 300 grams)
• Olive oil - 2 tablespoons
• Lemon wedges - for serving

Steps

1. Preheat the oven to 220°C (430°F).
2. Slice the zucchini into thin strips to resemble fries and place them in a bowl.
3. Drizzle 1 tablespoon of olive oil over the zucchini, season with salt and pepper, and toss to coat evenly.
4. Spread the zucchini fries on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
5. In a shallow bowl, whisk the egg until well beaten.
6. In another bowl, combine the almond flour, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
7. Dip each fish fillet first into the beaten egg, allowing excess to drip off, then coat thoroughly with the almond flour mixture.
8. Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
9. Add the coated fish fillets to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
10. Remove the fish from the skillet and drain on paper towels.
11. Serve the crispy fish with the zucchini fries and lemon wedges on the side.

Nutrition

• Calories: 480
• Protein: 40 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 26 g
• Water: 0.5 L

Health Benefits

• Rich in protein from fish and cheese, promoting muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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