Preheat the vegetable oil in the deep fat fryer at 160°C.
Blend the portion of MKD bread roll to a breadcrumb texture, add to a bowl.
Add MCTprocal® into another bowl and egg into a third bowl.
Mix the oil into the beaten egg.
Slice cod into 4 strips, dip each cod strip into MCTprocal® , then into the egg and oil mixture, and lastly into the breadcrumbs, coating well at each step and place on to a plate. Ensure they are well coated, and all 3 bowls are empty.
Using tongs, place the cod pieces into the fryer, cook for 2 minutes.
Using tongs, remove the cooked cod from the fryer whilst gently shaking excess oil before serving with mayonnaise dip.
Top Tip:
Add curry powder to the mayonnaise for some spice!
Serving Suggestion:
Serve with celeriac chunky chips! (see recipe)
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.
- As per manufacturer’s instructions vegetable oil * for deep fat fryer
- ⅔ roll (34g) MKD bread roll (see recipe, contains MCTprocal®)
- 60g cod, skinless loin, raw
- 10g MCTprocal®
- 20g Egg, beaten
- 10g Olive oil
- 20g Mayonnaise, full fat e.g. Hellman’s
