My original trial of this batter resulted in enough to feed THIRTY people, so I have reduced the quantity to give enough for 'just' 6 portions (1 portion = 100g fish), lol!
Batter;
30g courgette flour (0.6g TC)
10g almond powder (0.5g TC)
5g psyllium husk
0.5 tsp of bicarb
1 large egg (0.5g TC)
100ml sparkling water
*optional, dried herbs
Coating, prior to batter;
30g courgette flour (0.6g TC)
20g almond powder (1g TC)
Mix the coating of 30g courgette flour & 20g almond powder, in a shallow dish. Take your fish fillets (I used 6x 100g fillets) and coat generously with the dry mix. Set aside (in the fridge) whilst you mix the batter.
Add the dry ingredients into a large bowl and mix. Add the sparkling water and mix, whisk in the egg, you're ready to go!
*this batter should be used straight away, it will thicken if made in advance - you can loosen to batter consistency again by adding extra water and another egg, but BEST used straight away.
Take your dry coated fish, drop individual fillets into the batter and coat thoroughly, then carefully lower them into your hot oil (I used olive oil, but next time will use lard).
Cook for a few minutes on each side, depending on the thickness of your fillet.
Remove and dry on absorbant kitchen paper.
Enjoy!
I served mine with oven roasted celeriac wedges, a side of lambs lettuce and a splice of home made tartar mayo 👍
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