Ditch the takeaway and start from scratch with this low carb fish and chips recipe. Our version of the nation’s favourite is much lighter and healthier, whilst remaining totally delicious
Serves 4
1.2kg celeriac, peeled
2 tbsp extra virgin olive oil, plus extra for frying
1 tbsp lemon juice
30g unsalted butter
Sea salt and black pepper
100g ground almonds
¼ tsp cayenne pepper
1-2 medium eggs, beaten
400g skinned fish fillets, 1-2cm thick, cut 2-3cm wide, 5-7cm long
Lemon wedges, to serve
Method
1 Preheat oven to 220°C/200°C fan/gas mark 7. Cut celeriac into 1cm slices; cut these into evenly sized chips. Put in roasting dish (about 25cm x 38cm). Drizzle over oil and juice; give it a stir; dot with butter, season. Roast for 50-60 mins, stirring every 20 mins.
2 Combine 1½ tsp salt, almonds and cayenne in a shallow bowl; put egg in a second shallow bowl. Dip the fish into the egg, then into the almond mix, and set aside.
3 Heat 2 tbsp oil in non-stick pan. Fry fish in batches for 2 mins on first side till golden, and 1-2 mins on second side. Drain on double thickness of kitchen paper; scrape out any burnt crumbs between the batches and replenish oil as necessary. Serve with lemon wedges and the celeriac chips.
Fish and chips from Low Carb Revolution by Annie Bell (Kyle Books, £16.99).