Healthy Fish & Chips

I’ve always wanted to go to Ireland, for beer and authentic fish and chips. Well, let’s face it, that’s not going to happen anytime soon if ever! So – I had to recreate my own. Let me just say – this version works. From the crispy crust on the fish to the tangy, sweet tartar sauce-delicious! I preferred my fish on a bed of tart coleslaw with crispy roasted potatoes on the side. Serves 4

Healthy Fish & Chips

Fish
1 lb cod filets, about 4 filets
1/2 cup coconut flour
1/4 cup potato flour (or other GF flour)
1 tsp sea salt
1/2 tsp ground dill weed
1/2 tsp ground rosemary
1/2 tsp black pepper
1/4 cup buttermilk (almond milk with a splash of lemon juice)
2 Tbsp Olive oil or coconut oil
Coleslaw (check out my recipe here)
Chips
2 large potatoes, diced
1/2 tsp turmeric
1/2 tsp sea salt
1/4 tsp black pepper
1 Tbsp olive oil
Tarter Sauce
1/3 cup mayonnaise (I like Earth Balance – soy free, dairy free, vegan)
1 Tbsp minced sweet pickles
1/2 tsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

  • In a medium bowl, place cod filets and milk together.
  • In a separate bowl, combine coconut flour, potato flour, salt, dill seed, rosemary and pepper. Cover each fish filet in breading and place in a hot skillet with olive oil.
  • Pan-fry on each side for about 7-8 minutes or until fish is cooked through and crispy.
  • Meanwhile, combine tartar sauce ingredients and place in refrigerator.
  • In a separate skillet, combine potatoes, turmeric, salt, pepper and olive oil for chips.
  • Cook over med-high heat for about 15 minutes, stirring frequently until potatoes are roasted and crispy.
  • Place about 1/2 cup of coleslaw on a plate, top with crispy fish and tartar sauce and serve with potatoes.

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