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Battered Cod Goujons and Chunky Celeriac Chips

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  • 2.5:1 ratio
  • RECIPE MAKES: 1 portion (4 goujons and 6 chips)
  • PREP TIME: 10 minutes
  • COOK TIME: 9 minutes

This recipe makes 1 portion which contains:

Total Fat

Step 1

Preheat the vegetable oil in the deep fat fryer to 160˚C.

Step 2

Mix in a bowl the egg, MCTprocal® and oil to make a batter

Step 3

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.

Step 4

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.

Step 5

Cook for 2 minutes, turn each over and cook for a further 2 minutes.

Step 6

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.

Step 7

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.

Step 8

Lift basket out of the fryer and shake the chips to remove excess oil, .

Step 9

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