Fish & “Chips”


  • 1 12 ounce can low carb beer
  • 1-1/2 cups LC-White Bread Flour 
  • ½ teaspoon salt
  • 1 teaspoon paprika
  • 1 cup LC-White Bread Flour, for dredging
  • 1-1/2 pounds boneless fish fillets
  • 2 large zucchinis
  • egg white
  • fresh grated Parmesan


  • Mix all together until light and frothy.
  • Dredge fish in batter and flour.
  • Fry in at least 2 inches of extra virgin olive oil or deep fry.
  • For zucchini chips, cut the zucchini into fry-like strips, whip egg whites until frothy and toss with the zucchini. Roll strips in Parmesan and roast at 425°F for 25 minutes or until browned on all sides, turning once.