Servings: 2 · Prep Time: 10 mins · Cooking Time: 45 mins
Total Time: 55 mins
This low carb take on the classic fish and chips uses a ground almond and crispy bacon crumb to coat the cod, and thyme roasted swede in place of chips. Perfect for Friday night feasting served with a simple salad or low carb slaw.
- streaky bacon (4 rashers)
- cod fillets (2 medium skinless)
- olive oil (2 tbsp)
- swede (1 medium)
- almonds (1 cup ground)
- egg (1 small beaten)
- fresh thyme (1/2 tbsp)
- salt and freshly ground black pepper (generous pinch)
Preheat the oven to 200 degrees Celsius, 180 for fan assisted.
Peel the swede and slice into thick chips.
Arrange the swede across a shallow oven tray and drizzle over a tablespoon of olive oil and scatter over the fresh thyme. Season to taste.
Use your hands to coat the chips in the oil and seasonings. Transfer to the oven to bake for 40-45 minutes, turning halfway through.
Whilst the chips are cooking, heat the remaining olive oil in a frying pan and add the bacon. Cook until very crispy and golden. Set aside to cool.
Add the ground almonds to a mixing bowl and crumble in the cooled crispy bacon. Season to taste.
Taking a rolling pin or pestle, crush the bacon and almonds together to form a crumb.
Dip each cod fillet into the beaten egg, coating all over.
Dredge the cod fillets in the bacon crumb until well coated all over.
Add the breaded fillets to the tray with the chips for the last 15 minutes of cooking time until cooked through and golden brown.
Low Carb Bacon Crumbed Cod and Chips 1.CR2
Low Carb Bacon Crumbed Cod and Chips 2.CR2
Low Carb Bacon Crumbed Cod and Chips 3.CR2