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MY NEW BATTERED FISH!

Grazer

Grazer

Well-Known Member
Messages
3,115
Always liked my fish in batter pre-dx, but it sends my BG sky high. Recently tried some "Be Good" battered Haddock because it said only 9.6 carbs per portion, whereas all the other battered fish was about 24. Tried it, and BG 2 hrs later was 9.1! :shock:
Then I bought some low carb "breadcrumb and batter mix" from low carb megastore, and tried it for first time last night. Had two small fresh Haddock portions, so did one as breadcrumbs and one as batter. The breadcrumbs weren't so good - wasn't like breadcrumbs, just flour really. But tasted O.k. The batter was better. Not quite like the birds eye fish in batter, but pretty good. Ate both fish. Had IDENTICAL meal to the one with the "be good" fish in batter, that is accompanied with marrowfat peas and a few new potatos. So the only difference was the home made batter (breadcrumb) compared to the "be good" batter.
Compared to the 9.1, 2 hrs later I got 5.4! :D
Will experiment with a lot more foods in this batter mix.
CALLING WHITBYJET - if you read this, I tried to send you a PM asking about how to best use some soya flour I bought; not sure if you got it. Wanted to know if I use it just the same as normal flour, or cook it differently, or mix with different ingredients for pastry, etc. I bought it 'cos it said 16 grams carbs per 100 :D but not sure what to do with it :oops:
 
I've never really liked breaded fish but like batter. That sounds really interesting and like you say things could be added to the batter and it could be used for lots of other things.
 
Grazer, no I did not receive your PM?

Ok to start off with, its best to buy soya flour in small quantities, and store it in the fridge, it can go rancid quite easily.

If you have a recipe and you substitute the flour with soya flour reduce the oven temperature as soya flour brown s lot faster than ordinary flour, so do keep an eye on the oven.

A link for further information http://www.ehow.com/how_5657756_use-soy-flour.html

I dont use soya flour, dont like the taate very much, I use almond flour, coconut flour, etc, depends what you want to cook/bake.

Re battered fish, I have tried this before, its more like the frozen battered fish yu can buy in supermarkets =
http://www.lowcarbfriends.com/reciperev ... ered%20Cod

I once went crazy and bought CarbQuick, not Carbalose, you season your fish, place CarbQuick onto a bowl, slowly add low carb beer enough to give you the thickness you want, dont beat/stir it too much, dip your fish into the battre and fry as usual. I dont like CarbQuick as its too chemical for me, but occcasionally its ok I guess.
I like my fish, haddock with proper batter and fried in dripping, notbing else will do, I dont know if you live north or south, there is a difference, the southerners coat their fish in a thick batter, YUK, ours up here is feather light. (I hope I am not about to start a war here LOL).

I eat plenty of fish, but nowadays I eat it cooked in lovely sauces, eg haddock in white wine leek sauce with smokey bacon or the heroin fish from the NZ low carb recipe site.

Occasionally I will treat myself to haddock and chips, I dont eat all the batter and have about 5 chunky chips with that, last time I indulged I was 5.1 before, 2hrs after bg was 5.6, was happy with that. Plenty of beach walking helped no doubt.
 
Hi WhitbyJet

Unsurprisingly I agree with you about Northern fish & chips :lol: though I prefer cod to haddock.

The Magpie for ever! though we have good chippies in Hawes and Leyburn too - sadly a very rare treat nowadays.

My brother lives in Berkshire now and insists on proper fish and chips when he visits me - which is in two weeks time. I'm salivating already! :lol:

Viv 8)
 
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