Three Ways to Fry Fish

New England Style Fried Fish Batter

1. Mix all-purpose flour, batter bind, baking powder, baking soda, salt, and about 20% ever crisp (approx 50 grams) together.
2. Slowly add seltzer water (or beer/vodka if preferred) to create a batter.
3. Use this batter to coat white fish such as cod.
4. Fry fish at 350°F to 375°F for 1 to 2 minutes per side until golden brown.
5. Drain on paper towels.

Keto Fried Fish Batter

1. Dry mix 50 grams fava bean protein concentrate, almond flour, ever crisp (optional), salt, and methyl cellulose.
2. Add 2 eggs and mix gently.
3. Slowly add seltzer water to form a batter, adjusting thickness as methyl cellulose hydrates.
4. Coat cod or other white fish with the batter.
5. Fry at a lower temperature of about 325°F to prevent burning, for 1 to 2 minutes per side until crispy.
6. Drain on paper towels.

Plant-Based Fried Fish

1. Mix burger binder, konjac gum gel thickened with calcium hydroxide, kelp powder, and textured wheat protein.
2. Place mixture into a silicone mold and bake at 300°F for 10 to 15 minutes until firm.
3. Slice the baked plant-based fish.
4. Use the New England style batter (flour based) to coat the slices.
5. Fry at 350°F to 375°F for 1 to 2 minutes per side until golden and crispy.
6. Drain on paper towels.

Serving

• Serve all fried fish with plant-based remoulade or your preferred sauce.

Tips

• Ever crisp helps maintain crispiness for up to 4 hours, ideal for takeout or serving under heat lamps.
• Methyl cellulose in keto batter thickens and prevents sogginess.
• Frying temperature is crucial: higher for New England and plant-based, lower for keto to avoid burning.