Keep the carbs & calories down by making fish & chips with Lo-Dough 

This quintessentially British dish actually has its roots far further afield. Jewish immigrants from Spain and Portugal first brought deep-fried, battered fish over in the 16th century. In the same century, Sir Walter Raleigh was introducing the Potato to Ireland, the crop originally coming from Peru. As such, fish and chips, though right at the heart of Great British culture, is, in fact, an international dish! 

Here's something else that might surprise you - It is possible to make a beautiful fish supper with dramatically reduced carbs - and thus calories. Lo-Dough contains only 2.2 carbs per pieces and your fish will only need approx. half a blitzed piece to be fully coated. The fish is lightly fried and then baked in a very hot oven until crispy on the outside and just cooked through in the middle. As well as keeping the carbs down from a traditional batter, this cooking method is significantly lower in fat! 

Low-carb chips

For the chips, we have gone with the low-carbers root vegetable friend - the celeriac. Steamed, then oven baked in olive oil, with garlic and herbs, these are a much healthier accompaniment to your fish and completely delicious in their own right. Of course, the perfect accompaniment to your fish and chips is tartare sauce and as luck would have it, this is already a low-carb condiment. 

If you love fish and chips but have been avoiding it for dietary reasons, then avoid no more - with Lo-Dough, your favourite foods are back on the menu.