Comments on: (Unbelievable!) Keto Fish & ‘Chips’ 🐟🍟 gluten free

By: Paola van der Hulst

Paola van der Hulst — Thu, 15 Jul 2021 16:34:22 +0000

In reply to Chefdesoleil. My pleasure and you are definitely on the right track with pork rinds! I would check out the chicken nugget recipe on the site, though the results will be a bit different as it will end up being more of a coating than a batter (I haven't been successful with frying pork rinds?). xo!

By: Paola van der Hulst

Paola van der Hulst — Thu, 15 Jul 2021 16:32:40 +0000

In reply to Gabrielle. Thank you for sharing your valuable tips Gabrielle!!

By: Chefdesoleil

Chefdesoleil — Thu, 15 Jul 2021 02:01:28 +0000

I’m allergic to whey and egg whites- what other substitutes would work besides maybe the ground pork rinds? Thanks 😊 I was wondering if heavy cream powder might work ??? PS your recipes have been wonderful.

By: Gabrielle

Gabrielle — Wed, 14 Jul 2021 20:57:48 +0000

May I suggest using fish pieces with equal thickness together, starting with the thinnest. Then, only using as much oil as needed to rise to half the thickness of the fish.

Then use a slotted spoon to gently turn over the pieces of fish.

Do make sure to use fresh eggs as well. They stick better to the fish and maybe even add an extra egg to help them stick to the fish? What’s an extra egg in your diet going to hurt?
The batter not sticking well enough might have been an issue of too much humidity in the air. I have more problems with batters sticking in winter when our humidity is much higher.

By: Deb

Deb — Fri, 23 Oct 2020 23:09:10 +0000

Did the fish for dinner tonight and was so , so pleased. Yum!!!!!

I had some issues with the dry mix flaking off a bit in the oil on the first couple of pieces. Added 2 Tbs of lupin to the dry mix and that fixed it…..made a great crust.

This is going to be a regular at our house…..fried fish is back after a very very long absence. Thank you!

By: Merideth Hadersbeck

Merideth Hadersbeck — Mon, 29 Jun 2020 02:34:15 +0000

Delicious! First time cooking with whey protein isolate. Coating was amazing. Next time I’ll season it more heavily. But the recipe is amazing!

By: Emma

Emma — Sun, 03 May 2020 10:11:23 +0000

Himself has been missing fish and chips on Keto so I wanted to give this a go. Living in rural UK; getting hold of Jicama was a non-starter unfortunately so I did a side of courgette parmesan oven baked fries instead. I had MyProtein unflavoured whey protein to hand (not the isolate) so used that. This came out really wonderfully! To anyone having trouble keeping the batter on, the secret is to really get the fish wet in the egg so the dry coating sticks well – have a really good amount of oil in your pan (I used coconut oil) and DON’T keep flipping the fish! I did a couple of really chunky Cod fillets and left them around 3-4 minutes on each side so only flipped the once. Didn’t have any batter fall off and the fish was beautifully tend. Served with tender stem broccoli, the courgette fries and some Stokes garlic mayo. Delish! Great recipe…will be doing this one again!

By: Amber

Amber — Thu, 13 Jun 2019 01:05:02 +0000

This was AMAZING! I used half egg white protein powder and collagen powder because I didn’t have the whey protein isolate. Super delicious. Great texture. =)

By: Cindy

Cindy — Mon, 10 Jun 2019 18:37:14 +0000

I have tried frying chicken (cut up chicken, bone in type), using whey isolate protein powder. Gets dark and crunchy right away, before the chicken gets done, so I finish it off in the oven, so I know your method will work even better for small pieces of fish! (Boneless chicken tenders, too!)

By: Paola van der Hulst

Paola van der Hulst — Tue, 19 Mar 2019 04:24:03 +0000

In reply to Amanda. Just get a little more practice! As you can see, it didn’t fall off fir me ;)