This recipe makes 1 portion which contains:
Preheat the vegetable oil in the deep fat fryer to 160˚C.
Mix in a bowl the egg, MCTprocal® and oil to make a batter
Cut the cod into 4 equal sized pieces and add them to the batter, ensure all pieces are well covered and all the batter is used.
Using tongs place each piece of cod into the deep fat fryer individually, they will sink to the bottom of fryer and gradually rise during cooking.
Cook for 2 minutes, turn each over and cook for a further 2 minutes.
Using tongs, remove cod from the fryer whilst gently shaking excess oil before placing on a baking tray in a warming drawer/warm oven whilst cooking the chips.
Cut celeriac into chips of approx. 9cm in length by 2cm thick to make 6 chips, place into basket of the fryer and lower into the oil, cook for 5 minutes.
Lift basket out of the fryer and shake the chips to remove excess oil, .
Serve with cod goujons and full fat mayonnaise.
Serving Suggestion:
• Serve with salt and vinegar
MCTprocal® is a food for special medical purposes and must be used under medical supervision.
These recipes have been specifically designed for use in a ketogenic diet.
Refer to labels for allergen and other product information.
Always check with your dietitian what is suitable for you.
- Vegetable oil * for deep fat fryer As per manufacturer's instructions
- 15g Egg, beaten
- 10g MCTprocal®
- 5g Olive oil
- 60g Cod, skinless loin, raw
- 100g Celeriac, peeled
- 20g Mayonnaise, full fat e.g. Hellman’s
- *approximately 20g oil absorbed in cooking process and factored into nutritional content
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