BATTER FRIED HADDOCK
1 cup Atkins Cuisine Baking Mix(click here for recipe)
3/4 tsp. salt
2 large eggs, separated
1/2 cup low carb beer, at room temperature
1/4 cup heavy cream
2 tbs. water
Canola oil (about 1-1/2 cups)...I prefer using Lard for frying because its natural fat
1-1/2 pounds of skinless haddock fillets, cut into large strips
malt vinegar or lemon wedges
Combine 1/2 cup baking mix and salt in a medium bowl. Combine egg yolks, beer, cream, and water in another medium bowl; pour into dry ingredients. Stir until well combined; let batter sit at room temperature for 1 hour.
When ready to cook, pour oil to a 3 inch depth in a large, heavy pan. Set over high heat until simmering. Meanwhile beat egg whites in a bowl with a handheld mixer on high until soft peaks form; gently fold in batter.
working in batches, dredge fish pieces in remaining 1/2 cup baking mix; dip into batter, coating evenly. Shake off excess batter and slip fish pieces into oil. Fry 4 or 5 at a time until golden. about 4 minutes. Drain fish on wire rack set over a jelly roll pan, or on paper towels. Serve hot with lemon.
Note: you may substitute large shrimp for the fish
6 servings; 6 g. carbs
The New Atkins For a New You Cook book (2011)
1 cup Atkins Cuisine Baking Mix(click here for recipe)
3/4 tsp. salt
2 large eggs, separated
1/2 cup low carb beer, at room temperature
1/4 cup heavy cream
2 tbs. water
Canola oil (about 1-1/2 cups)...I prefer using Lard for frying because its natural fat
1-1/2 pounds of skinless haddock fillets, cut into large strips
malt vinegar or lemon wedges
Combine 1/2 cup baking mix and salt in a medium bowl. Combine egg yolks, beer, cream, and water in another medium bowl; pour into dry ingredients. Stir until well combined; let batter sit at room temperature for 1 hour.
When ready to cook, pour oil to a 3 inch depth in a large, heavy pan. Set over high heat until simmering. Meanwhile beat egg whites in a bowl with a handheld mixer on high until soft peaks form; gently fold in batter.
working in batches, dredge fish pieces in remaining 1/2 cup baking mix; dip into batter, coating evenly. Shake off excess batter and slip fish pieces into oil. Fry 4 or 5 at a time until golden. about 4 minutes. Drain fish on wire rack set over a jelly roll pan, or on paper towels. Serve hot with lemon.
Note: you may substitute large shrimp for the fish
6 servings; 6 g. carbs
The New Atkins For a New You Cook book (2011)
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