Low Carb Deconstructed Filet O Fish
How to not miss fast food.
When we give up sugars and grains, there are certain indulgent comfort foods that we pine for, thinking we’ll never be able to have that food again.
When the craving for that food washes over you, you must take matters into your own hands and get busy in the kitchen, or before you know it, you’ll be at the drive-through, regretting every hormone-laced emotion that led to this moment.
I haven’t had a Filet O Fish in about 20 years (which is how long a Filet O Fish probably stays in your body). I ate way more than my fair share of this sandwich at McDonald’s back in the day.
Plus I grew up near the Chesapeake Bay, so all things seafood is the comfort food I crave deep within my soul.
Side note: if you haven’t made the Crab Cakes with Remoulade Sauce from Eat Happy Too, I suggest you put that one on the list as it’s perfection. You will never find a low carb crab cake in a restaurant, and they’re easy to make at home.
As I state in the cooking video below, I made this one on a whim on my weekly Instagram live (every Tuesday at 2:30 pacific!!). Adding the new Dill Organic Ranch Seasoning to homemade tartar sauce truly takes it up several notches.
This turned out so well, I made it several more times to tweak on the recipe and here it is presented to you to make for your fam.
Please watch this cooking video for all the tips and tricks—and while you’re at it, please click through and subscribe at my YouTube. These videos are quite expensive to make, and every watched minute gets me closer to being able to monetize over at the YouTube. Thank you!
Also if you want to use the items I use in my cooking videos, I always link to where you can find them in the video notes at YouTube.
Without further ado…
LOW CARB FILET O’ FISH
(Yields 4 open faced sandwiches)
Assemble all the components here for a low carb, deconstructed Filet O’ Fish Sandwich: chaffle, tartar sauce, fried cod filet, more tartar sauce. Top with additional cheddar cheese if that’s how you roll.
For the tartar sauce, you can use chopped up pickles in place of the relish if you can’t find relish with no sugar or preservatives added.
HOMEMADE TARTAR SAUCE
(Yields 3/4 cup)
1/2 cup mayonnaise
Juice of 1/2 lemon (about 1 tablespoon)
1/4 cup relish (check the label for no sugar or food coloring)
1/4 teaspoon The Dill seasoning
1/8 teaspoon dried cayenne
Whisk all ingredients together.
(Yields 3-4 4” waffles in a mini waffle maker)
1/2 cup pork rind dust/crumbles
1 cup grated sharp cheddar
Spray olive oil for the waffle maker
Turn on waffle iron. Mix together all ingredients, except oil for the waffle iron. When iron is hot, spray with oil on the top and bottom. Scoop 1/4 cup of the batter onto the center of the waffle iron. Flatten a bit with a spatula. Close waffle iron and press to spread batter evenly. Let cook 90 seconds to 2 minutes, pressing again for the final 10 seconds. Open waffle iron, use a spatula to lift out waffle. Repeat two more times with remaining batter.
1-2 pounds cod filets
Salt and pepper
1 cup almond flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 - 1/2 cup olive oil for pan frying (divided)
Season cod filets well with salt and pepper. In a shallow bowl, whisk together almond flour, garlic powder, and onion powder. Press cod filets in almond flour until coated.
Heat 2-3 tablespoons olive oil in large flat-bottomed nonstick or cast iron sauté pan to medium high heat. Do the sizzle test and sprinkle some almond flour into the pan. When the almond flour sizzles, the oil is hot enough for frying.
Fry cod filets, about 2-3 minutes per side, or more if the filets are thick, until done through. Plate with cheese chaffle and tartar sauce. Enjoy!