Battered fish with celery root fries
The fried fish supper, minus the flour and the potato — an honest note first: pork rind and almond make a crust, not the glassy shell that beer and wheat make, and it is best eaten standing at the stove.
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Ingredients
For the whole dish · serves 4
- Cod loin1½ lb
- Celery root11 oz
- Pork rind crumbs2 oz
- Almond flour3 oz
- Beef tallow for frying3 oz
- Eggs2
- Sparkling watera splash, ice cold
- Lemon and malt vinegarto serve
- Sea saltto taste
Served with
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+3g net · 95 kcal · 10 min · together 10g net, 645 kcal
Method
6 steps · 45 minutes
- Cut the celery root into thick fingers and boil them 6 minutes, then dry them on a rack for 10. Wet fries steam instead of frying.
- Fry them once at 300F until pale and soft, lift them out, then again at 400F until they go brown at the edges.
- Pat the cod dry and salt it while the fat comes back up to temperature.
- Whisk the egg with just enough ice-cold sparkling water to make a loose batter, then stir in the almond flour and pork rind crumbs.
- Batter each piece and lower it in away from you. Almond browns much faster than wheat, so this is 3 minutes a side, not 6.
- Drain on a rack, never on a plate, and salt it the second it comes out.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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