Homemade Fish & Chips
If you cannot find almond flour, simply place slivered almonds in a food processor and pulse until fine. A crinkle-cut knife makes for fun to eat chips, however a regular knives works just as well.
Serves: 2
2 fresh or frozen white fish fillets, from sustainable sources (such as Haddock or Cod)
1/4 cup almond flour
1/4 teaspoon smoked paprika
½ lemon, zest
sea salt
freshly ground black pepper
1 egg
2 slices gluten-free bread (*or 1/2 cup dried gluten-free breadcrumbs)
Sunflower oil
Method
1. Defrosting the fish fillets in the refrigerator if frozen.
2. On a dinner plate, place the flour with the paprika, lemon zest and a pinch of sea salt and pepper.
3. Beat the eggs with a fork in a small glass bowl.
4. In the food processor blend the bread to fine breadcrumbs, then tip onto a plate.
5. Create an assembly line for dipping:
Step 1:) plate of seasoned flour
Step 2:) bowl of egg for dipping
Step 3:) plate of breadcrumbs for coating
Step 4:) baking tray
**Decide if pan-frying or baking in the oven.
For pan-frying:
6. Dip the fish pieces into the seasoned flour, then quickly into the beaten egg, then roll in the breadcrumbs. *You may need to wash hands between dipping pieces.
7. Next, arrange the coated fish onto a baking tray to await frying.
8. Wash 1 plate, and place near frying pan.
9. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Fry for 2 to 3 minutes on each side, or until golden, crispy and cooked through.
10. Remove from frying pan and place onto a clean plate with a double layer of paper towel.
11. Allow to cool slightly and enjoy with tartare sauce or ketchup.
For Baking:
Pre-heat oven to 400F/200C.
The baking time depends on the thickness of the fish.
Most fish fillets will need to bake for 10 minutes. Remember they will continue cooking once removed from the oven.
Root Vegetable Chips
Serves: 2
½ large sweet potato, washed
3 new potatoes (or 1 medium potato), washed
1 carrot
1 Tablespoon oil
1 teaspoon paprika
1/8 teaspoon chilli flakes
¼ teaspoon cumin seeds
Pinch of salt
Optional: 1 Tablespoon fine cornmeal
Method:
1. Preheat oven 400F/200C.
2. Slice the vegetables into chunky wedges.
3. Place the wedges into a large bowl and drizzle oil, tossing to coat well.
4. In a small bowl, mix the paprika, chilli flakes, cumin seed, salt (and fine cornmeal- if using).
5. Pour the seasoning over the wedges and toss well to coat.
6. Arrange slices in a single layer on a baking tray, lined with parchment paper.
7. Roast for 45-60 minutes, until crispy and golden brown.
8. Serve warm.