Fish & Chips brings back many fond memories! On weekends, the whole family would go to the Fish & Chips shop and spend an afternoon eating the fresh fish from the butcher paper. You get the same feeling a few decades later, followed by regret when you feel the deep-fried fish and chips in your stomach.
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We missed the comfort food we grew up eating, so we recreated our favorite into a healthier version of crunchy gluten-free fish and crispy root vegetables chips. Enjoy on a sunny Sunday afternoon!
Ingredients
White firm fish 300g
1 egg
1 cup quinoa flakes
1/4 cup coconut shredded
1 tbsp dried herb
3 tablespoons of coconut flour
3 tbsp of almond meal
Salt & pepper
Coconut oil 4 tablespoons (for cooking).
Fresh Lemon (to Serve)
What to Do
In one bowl, whisk the egg. In another, add the almond meal and coconut flour. Add salt and pepper. In a separate bowl, combine quinoa flakes with shredded coconut.
Cut your fish into small fillets, aiming to maintain the same size. This will ensure that they cook evenly.
Dip fish in flour mix (coconut meal, almond flour, sea salt and pepper).
Roll in the crumb mix (quinoa and coconut). Finish with all fillets.
Melt coconut oil in a frypan on medium heat and shallow fry the fillets for 1-2 minutes per side, depending on their thickness.
Homemade Chips
Sweet potato, 1 small
2 small parsnips
1 potato
Olive oil or coconut oil 1 tbsp
Salt & pepper
What to Do
Pre-heat oven to 350degF (182degC).
Slice root vegetables into
Spread evenly on a lined baking tray. Sprinkle with some olive oil and salt.
Bake for 40 to 45 minutes, until golden and crisp.
Serve with fish. Wrap in butcher paper for a fun treat and take the kids to the park!
