Low-Carb Fish and Chips

Step 1To make the fries, you'll need about 900 g (2 lbs) parsley roots. Once peeled and trimmed, you'll get about 750 (1.65 lbs) of net weight which is what I used in this recipe. Peel and slice the parsley roots into 1 cm thick fries.
Note: Can't find parsley roots? Try rutabaga, turnips or kohlrabi instead. Here's the full Low-Carb Parsley Fries recipe for more step-by-step photos and all the alternatives you can use instead.

Step 2Cook in the microwave for 4 to 6 minutes or until al-dente. (The length of time will depend how fresh your parsley roots are and also how thick you cut them so start at about 1 ¹/₂ mins and increase in 30 second increments.) You want them almost cooked but with a good bite left so when added to the hot oil, you’re simply crisping the outside.

Step 3Pour about 3 cups of oil in a small but deep sauce pan, or as much as you need to fully cover the fries and later to also fit the fish fillets, one at a time. (Note: I only included a small part of the oil in the nutrition facts as most will be discarded.)

Step 4Heat the oil to very hot, about 180 °C/ 355 °F. When hot, add the parsley fries using a slotted spoon and fry for 5 to 10 minutes until golden. Once cooked, using a slotted spoon, transfer to a plate or tray lined with paper towel to get rid of any excess oil. When still hot, sprinkle with salt to taste.

Step 5While the fries are cooking, prepare the batter to coat the fish. Combine the whey protein, baking powder and salt in a bowl. Make a well in the centre. Add the egg and gradually add the sparkling water (or use low-carb beer), using a hand balloon whisk stir until well combined, then whisk through the egg.

Step 6To fry the fish, dip each piece of fish, one at a time, into the batter to evenly coat. Fry for 6 - 8 minutes (depending on the thickness of your fish) or until crisp and golden on the outside and cooked through on the inside. Use a slotted spoon to remove the fish from the hot oil.

Step 7Repeat for the remaining fillets. Transfer to a plate lined with kitchen paper and repeat with remaining fillets.

Step 8Serve with a sprinkling of flaked sea salt, lemon wedges and Mayonnaise or Sugar-Free Ketchup.

Step 9This keto fish & chips meal is best served immediately. If needed, it can be reheated in the oven or microwaved.