Gluten Free and Grain Free Battered Fish and Chips

GLUTEN FREE AND GRAIN FREE BATTERED FISH AND CHIPS

{ THIS COMFORT MEAL WAS CREATED SO EVERYONE COULD ENJOY! #GETMERRY }

Contributor: Emma and Carla Papas

{ INGREDIENTS }

FOR CHIPS

3 medium sweet potatoes peeled and chopped

2 tbs. coconut oil

1 tbs. paprika

1 tsp. cinnamon

 

FOR FISH

4 x 150 g (5 oz.) white fish fillets

2 eggs whisked

1 cup almond meal

1/3 cup cassava flour or tapioca/arrowroot

1/4 cup coconut oil

salt and pepper

 

FOR SIDE SALAD

200 g (7 oz.) mixed lettuce leaves

125 g (4 oz.) cherry tomatoes halved

1 cucumber diced

1 lemon cut into wedges

1 tbs. dill chopped

{ METHOD }

Preheat oven to 180°C (350°F) and line 2 baking trays with baking paper.

In a large bowl coat the chopped sweet potato in coconut oil and spices.

Lay sweet potato onto prepared baking trays, be careful not to overlap too much.

Place into oven for 20 minutes. Check, turn and cook for a further 15 minutes.

While the chippies cook, start the fish!

Cut the fish into smaller pieces or strips.

In a small bowl, mix the almond meal, cassava flour, salt and pepper.

In another bowl whisk your eggs.

Dip fish into egg, then almond meal/cassava and place on to a plate ready to fry.

Continue until all the fish is coated.

Heat the coconut oil in a large fry pan to medium-high heat.

Fry fish for around 2-3 minutes on each side or until golden. Place on another plate and cover with foil to keep warm.

Continue this process until all fish is cooked. By this time the chippies should be ready.

Serve fish and chips with a mix of lettuce, tomatoes, cucumber and garnish with dill. Add a squeeze of lemon juice to everything! YUM! 

MERRYMAKER TIP Don’t feel like pan frying your fish? Simply batter and cook in the oven for 10 minutes.

Prep time: 20 MINUTES
Cook time: 40 MINUTES
Total time: 60 MINUTES
+ 4 +

Photo by Jo from The Luminous Kitchen.

More Recipes in this Category

Bengal Tiger Lentil Curry

{ A CLASSIC NORTH INDIAN LENTIL DISH, THIS CAN BE DRAMATIC LOOKING, AS THE YELLOW LENTILS STAND OUT FROM THE SMALLER BLACK PULSES. MOST IMPORTANTLY, IT IS LUSCIOUS AND DELICIOUS. ONCE THE LENTILS SOFTEN, THE MORE YOU STIR THEM THE CREAMIER THEY BECOME. LENTILS AND BUTTER GO REALLY WELL TOGETHER, SO I DO RECOMMEND YOU ADD A LITTLE BUTTER AT THE END BEFORE SERVING. THIS IS GREAT WITH RICE OR INDIAN BREADS. }

See Recipe »
Categories: MAINS.