Pescado con patatas fritas cetogénico

Disfruta de un capricho sin remordimientos con nuestra sensacional receta de pescado con patatas fritas cetogénico y sin gluten. Descubre una delicia rápida, fácil y llena de sabor que satisfará tus antojos y te ayudará a mantener tu estilo de vida cetogénico. ¡Explora la receta ahora y eleva tu experiencia culinaria!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Put the celeriac sticks in a baking tray lined with waxed paper. Remove excess water from the celeriac with a paper towel.
2. 2Sprinkle 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. 3Bake the celeriac in a preheated oven at 200°C/390°F fan, for about 25-30 minutes.
4. 4Whisk the egg, sparkling water, and almond flour in a large mixing bowl. Set aside.
5. 5Heat the vegetable oil in a cast-iron pot for deep frying.
6. 6Meanwhile, season the fish fillets with salt, pepper, sage powder, and cayenne.
7. 7Dip the seasoned fish fillets into the almond flour batter, and cover all sides.
8. 8Deep fry the fish pieces until slightly golden brown and crisp on each side.
9. 9Serve fish and celeriac chips warm with your favorite tartar sauce.