Many thanks to Ross Morrison for this recipe!
Makes 2 portions - each portion contains:
495 Calories / 1.5g Carbs / 43.2g Protein / 34.7g Fat / 0.9g Fibre (don't subtract this from the carbs)
Macros include 50g oil being absorbed from cooking - 25g per portion.
375g Fresh Skinless Fish - Macros are for Skinless Cod
3 Large Eggs
Coconut Oil / Lard for frying (500g-1kg, depending on the size of your pan)
Dice the fish and place into a small food blender.
Add the eggs to the blender and any seasoning you choose - Our favourites are Smoked Paprika and Garlic (1/2 tsp of each) / 1 tsp Ketoroma Curry Blend / 1/2 tsp Dried Dill
Blitz the fish & eggs for 15 - 20 seconds. Don't over blend this - it should look like a lumpy paste.
Heat the oil in a large frying pan / wok to 190 degrees - use a thermometer to check the temperature.
Add a dessert spoon of the mix to the oil at a time once the oil is fully to temperature. Don't add too many as this will reduce the temperature of the oil.
Cook for around 5 minutes or until the fish bites are cooked thoroughly - above 63 degrees.
Remove the bites from the oil and place of absorbent paper to remove any excess oil.