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Bring to a light simmer, stirring intermittently. Prepare the fish stock and add to skillet / pan and simmer for a further 2 minutes. Then, add the haddock fillets and poach to cook for 6-8 minutes (until the flesh of the fish starts to become flakey).
Leftover Keto Battered Fish can be stored in the fridge for up to 3 days and reheated in a 200C/400F oven for 15 minutes. Cut the fish into evenly sized pieces, place on a tray, and sprinkle with 1/4 teaspoon of salt. In a mixing bowl, add the rest of the salt, almond flour, protein powder, and baking powder, and whisk together.
This recipes is Keto friendly and low carb! Heat oven to 410 degrees . Combine cheese, paprika, parsley, salt, and garlic powder in a shallow dish big enough for dipping your filets in. Lightly spray fish with spray oil then dip each filet in cheese mixture, coating front and back.