Paleo Fish & Chips

If you're from New Zealand, you'll know that fish & chips is a meal you'll be scoffin at least once a week. There are so many local fish & chips shops, we're spoilt for choice. I love ordering a scoop of chips and two fish with my boyfriend down at the beach with a squirt of tomato sauce in the summer but now that I'm eating healthier, I wanted a healthier option. This paleo version swaps out deep fried fries with oven baked kumara fries along with substituting the traditional beer battered fish with a delicious almond crumb. Instead of using tomato sauce, I opted for a home-made tartar sauce. 

PALEO FISH & CHIPS

INGREDIENTS

For the fish
1 fillet of snapper - or fish of choice
1 organic free range egg
1/4 C ground almonds
1 tsp paprika
1 tsp ground pink himalayan rock salt  
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper
2tbsp coconut oil - more if needed

For the chips
1 small red kumara
2 tbsp macadamia oil
Pink himalayan rock salt + black pepper - to season 

LETS MAKE IT

Step one
Pre-heat oven to 160 degrees Celsius. 

Step two
Peel kumara and cut into chips aiming for a 1cm thickness. Drizzle with macadamia oil and season with himalayan rock salt and black pepper.  Arrange on a lined baking tray and bake for 15 minutes or until golden. 

Step three
In a bowl, whisk egg until well beaten. Add fish and allow egg to coat entire fish. In a separate shallow bowl mix together ground almonds, paprika, salt and peppers. Take fish from egg mixture scrapping excess egg on sides of bowl. Place in the almond mixture coating the entire fish. 

Step four
Heat pan on medium-high heat. Add coconut oil to shallow fry. Add crumbed fish, cooking for 1-2 minutes each side depending on the thickness of the cut. Aim for a crispy golden finish. Drain on a paper towel.

Step five
Serve with macro greens, lemon wedges and home-made tatar sauce. Left over almond mixture can be reused. Just place excess mixture in an air tight container and reuse when desired. 


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