Low carb fried fish
If you like the taste and texture of crunchy fried fish but you’re sticking with low carb recipes, you can have both – at the same time! All you need to do is to tweak the way you think about batter and breading. Instead of high-carb white flour with your fish recipes, use soy flour. I use this all the time with low carb diets, and I’ve had excellent results. My favorite is Hodgson’s Mill soy flour. It seems to have the best taste and texture, from my cooking experiences.
Holle’s Low Carb Fried Fish recipe
What you’ll need:
- Fish fillets, about 1/3 – ½ inch thick
- 1 cup buttermilk
- Soy flour
- 2 beaten eggs
- Salt and pepper, to taste
- Peanut oil
Directions: Rinse fish and pat dry. Place in a zip-loc bag with the buttermilk. Marinate for 30 minutes to one hour.
Remove fish from buttermilk and shake off excess. Dredge fish fillets in soy flour.
Dip fish in eggs. Salt and pepper each fillet.
Shake the fillets in the soy flour again.
Fry in peanut oil heated to 365 degrees, until fish are brown and crisp on the edges. Drain on paper towels. Serve with my homemade tartar sauce – the low carb version.
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