Fish 'n' Chips
GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE (option), NUT FREE, PALEO, AIP FRIENDLY (option)
This is how we do ‘Fish ‘n’ Chip Friday’ at our house!
We serve it alongside Parsnip and (white) Sweet Potato Chips and my Perfect Summer Salad. Plonk a little mayonnaise and a few lemon wedges on the side and this is sure to please!
FOR THE FISH
Recipe (serves 2 and 1 tiny-tot. Can be easily doubled to serve 4)
2 snapper fillets (approximately 100g each)
2 tbsp full fat coconut milk
1 egg (for AIP friendly simply use ½ cup coconut milk)
¼ cup tapioca flour (for AIP friendly increase tapioca flour by 2 tbsp)
¼ cup coconut flour
Tiny pinch of dried turmeric
Salt
Olive oil
Method
Place the tapioca flour, coconut flour and turmeric in a bowl and mix until well combined.
Now tip your flour mixture onto a large plate ensuring an even coverage over the whole plate.
Place the egg and coconut milk in a bowl and whisk until well combined.
Take each snapper fillet and place them in the egg and coconut milk, ensuring that they each receive a full coating.
Once you are happy that they are well coated with the wet mixture, gently place them on the plate with your dry flour mix and turn until coated well.
Now allow your battered snapper fillets to rest for a couple of minutes before repeating the battering process. This will ensure that your fillets get a lovely crunchy shell once fried.
Meanwhile heat a frying pan with enough olive oil to shallow fry your fish. You will want the oil in your pan to be 0.5-1cm deep.
Before placing your twice-battered fish into the pan you will want to ensure that the oil is hot enough. I like to do this by dropping a little of the left-over batter into the pan. If there is no bubbling then the oil isn’t quite ready. If it bubbles furiously and produces smoke then it’s too hot.
Once you are happy that the oil is the right temperature gently place your snapper fillets into your pan.
Fry on each side for 3-5 minutes or until your fish is beautifully crispy, crunchy, and golden in colour.
Sprinkle well with salt and serve with mayonnaise and lemon wedges, yum!
To find the perfect sides to make your Fish ‘n’ Chip night complete please follow the links below!
FOR THE CHIPS
Use a white sweet potato in the recipe below to get a more authentic fish ‘n’ chip look.
-Parsnip and (white) Sweet Potato Chips
FOR THE SALAD
-Summer Salad
