For the batter:
6 tbsp coconut flour (I used Bob's Red Bill Organic, but you can use whatever you have on hand)
1/4 cup half and half
1 tsp garlic powder
1 tsp onion powder
2 tsp baking powder
salt and pepper to taste
1 lb fish, I used Tilapia but you could use Catfish or whatever is your favorite fish
oil for deep frying
1. Preheat oil for deep frying
2. In a large bowl, whisk the eggs until frothy, add the coconut flour and mix, add the onion powder, garlic powder, baking powder salt and pepper. Let the batter rest for 5 minutes before using it. It will thicken up nicely.
3. Dip the fish into the batter and drop into the hot oil or deep fryer
4. Fry until golden brown and cooked though about 5 minutes depending of the thickness of the fish
6. Repeat until all of the fish is done, if you have any leftover batter drop in some onion rings!
I served mine with finely shredded lettuce, lemon wedges, and my tartar sauce
Make sure the fish is dry before you dip it in the batter. If it has moisture the batter won't stick as well as it should.
Coconut flour is very thirsty, it soaks up alot of moisture so this amount, even though it seems to be small is perfect for the amount of half and half and eggs. It won't be as thick or crispy as the high carb white flour batter, but I promise it's very good. I had a high carb batter fish lover sample it and they thought it was delicious and had seconds!
There is no coconut taste to the batter. It's very light and crisp no coconut taste at all.
The carb count for the whole batch of batter is 19.72. I got to batter 1 lb of fish which was 7 fish fillets. Assuming 7 servings per batch each piece would have 2.8 Net carbs.
Thats pretty good considering one piece of high carb batter fried fish has 17 carbs!