Pescado con patatas fritas cetogénico

Ingredientes

• 1 medium-large celeriac
• 2 tbsp olive oil
• 1/4 tsp sage powder
• 1/4 tsp cayenne
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt
• Pepper
• 1/2 cup almond flour
• 1 medium egg
• 4 tbsp sparkling water
• 12 oz / (340 g) whiting fish fillet, cut into big chunks
• 1/4 tsp sage powder
• 1/4 tsp cayenne
• Salt
• Pepper
• Vegatable oil for frying

Preparación

1. 1

   Put the celeriac sticks in a baking tray lined with waxed paper. Remove excess water from the celeriac with a paper towel.

2. 2

   Sprinkle salt, pepper, cayenne, sage powder, onion powder, and garlic powder on the celeriac. Drizzle with olive oil. Mix gently with your hands until well coated.

3. 3

   Bake the celeriac in a preheated oven at 200°C/390°F fan, for about 25-30 minutes.

4. 4

   Whisk the egg, sparkling water, and almond flour in a large mixing bowl. Set aside.

5. 5

   Heat the vegetable oil in a cast-iron pot for deep frying.

6. 6

   Meanwhile, season the fish fillets with salt, pepper, sage powder, and cayenne.

7. 7

   Dip the seasoned fish fillets into the almond flour batter, and cover all sides.

8. 8

   Deep fry the fish pieces until slightly golden brown and crisp on each side.

9. 9

   Serve fish and celeriac chips warm with your favorite tartar sauce.