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.
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Serves: 2⁠
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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
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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 ⁠
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**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.⁠
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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
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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
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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.⁠
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