Battered Cod Goujons and Chunky Celeriac Chips

• Preparation time: 10 minutes
• Cooking time: 9 minutes
• Recipe makes 1 portion (4 goujons and 6 chips)
• 2.5:1 ratio

This ketogenic diet recipe provides approximately:

Nutritional content Quantity
Fat 49.2g 43g LCT
6.2g MCT
Protein 15.1g
Carbohydrate 4.6g
Energy (calories) 522kcal
Ingredients Quantity
Vegetable oil * for deep fat fryer As per manufacturer's instructions
Egg, beaten 15g
MCTprocal® 10g
Olive oil 5g
Cod, skinless loin, raw 60g
Celeriac, peeled 100g
Mayonnaise, full fat e.g. Hellman’s 20g

*approximately 12g oil absorbed in cooking process and factored into nutritional content

Method:

1. Preheat the vegetable oil in the deep fat fryer to 160˚C.
2. Mix in a bowl the egg, MCTprocal® and oil to make a batter.
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.
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.
5. Cook for 2 minutes, turn each over and cook for a further 2 minutes.
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.
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.
8. Lift basket out of the fryer and shake the chips to remove excess oil, .
9. Serve with cod goujons and full fat mayonnaise.

Serving Suggestion:

• Serve with salt and vinegar

To download the Battered Cod Goujons and Chunky Celeriac Chips recipe card click here.

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.