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Fish shop cod carbs?

Andy12345

Expert
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Surrey
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Hello, I wonder if anyone can tell me roughly the carbs in fish and chip shop cod in batter without the batter?I just ate the fish, I don't really like fish but was stuck without any dinner and my bg was 3.7 so I thought I gotta eat something, I've searched myfitnesspal and can only find it either battered of baked from the supermarket and it was neither, many thanks
Andy
 
I might be wrong here but zero carbs in fish. I think it would only be the batter containing carbs. So if you was to take all the batter off should be 0 carb.

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Hiya
If you search chippy fish on fitness pal it brings up small haddock no batter at 190 calories. Can't imagine there would be much difference between cod and haddock x


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Yikes maybee I should try to give fish another try, thanks, seeing as my tastes have completely changed since diag maybee it's worth a second go
 
I added the haddock but it said n/a to everything, which can't be right hehe
 
I was looking into a recipe to make my own fishshop fried cod, and I found the recipe for the batter. The main one that people use has a can of beer in it. So the batter is full of yeast and sugars, which I think would make it a problem if you eat the batter.

I found a recipe that doesn't use beer and can be adapted to low carb that I tested out yesterday and it came out pretty well. I'll post up a recipe once I've jotted it all down
 
Just the fish is carb free
Hana
 
On days out to the seaside we usually go to a chippy for lunch because we often have our dogs with us. I get a large lightly battered cod or haddock and share a tub of mushy peas with Mr C then add plenty of vinegar (which is supposed to be good for blood sugar control) and it never spikes me. The problems start when you add ketchup or chips.........
 
I have often wondered just how many carbs are in batter, it cannot be that many, for although the main ingredients are flour and milk, and flour is 90% carb, you are actually only using a few grams to make a batter. If you make your own batter use single cream instead of milk, and to add colour use tumeric.
I am fairly convinced most of the problem is in the chips, a portion of anything on the 'eatwell plate' is approx 80 grams. On that basis you get at least 4 portions of chips/carbs
 
Hubby and me did the fish and chip shop test the other weekend, the first time in several months we'd had fish and chips since doing LCHF. We were out of town and eating out options were severely limited.

We each had a bit of fish in batter and split a portion of chips. I tested an hour after eating the fish, batter and all, and just under half the portion of chips - 14.5!!!! Two hours later it was 9.5...

The fish and chips weren't even that great...

I might try a piece of fish in batter on its own next time I want a higher-carb treat.
 
@Tabbyjoolz last fish and chips I had was on the beach in the late summer, immediately followed by a walk along the beach for about an hour. so my numbers were distorted, deliberately so
 
We have fish and chips quite often. I simply scrape the batter off the fish and limit the number of chips to around 6 or 7, plus I also have a few peas. I spike around an hour but only briefly. We had them last night and I am wearing a Libre. My peak was 8.6 just after an hour, which is admittedly high (for me) but 15 minutes later I was back down in the mid 6's and then downwards back to the mid 5s. I had more chips than normal, however. No after effects at bedtime, during the night, or this morning.
 
Thank goodness I have never liked chip shop fish! Although I do like the aroma from it.
 
Most decent chippies will happily fry you some lightly battered fish = after dipping it in the batter they should then run it between fore and middle fingers to drain most of it off just leaving a very thin coating.. (I used to own a chippy.) And, here in this part of Yorkshire, a goodly few chippies fry in beef dripping.
 
Cod, or any other fish, is so simple to cook - it takes minutes and you know that it is zero carbs if you do it yourself - I put it onto a metal pierced plate in a frying pan with a lid and add boiling water to just cover the plate, then simmer for as long as it takes to cook the vegetables. There is usually just enough water left to make a sauce for anyone eating with you, if required.
 
maglil55 said:
Thank goodness I have never liked chip shop fish! Although I do like the aroma from it.
Click to expand...
In don't like it with thick batter especially if it is over cooked or left in the warmer for a long time and dries out - but if its battered lightly, freshly cooked by someone who changes the fat frequently then it can be a real treat.
 
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