Thursday, 31 January 2013

Healthy Fish and Chips

"A fish and chips shop should have fish and chips."

That's what Tom told me when I took him to our local fish and chips shop in Sydney. They serve fish and chips but also a whole array of seafood and salads. I didn't get what he meant when he said it. Then I came over to England. Ah ha! Now I know what he meant. 

A proper fish and chips shop has just fish and chips. And as delicious as they are, we all know deep fried foods aren't the healthiest choice. 

So I present to you a healthy option. Gluten free fish batter made from almond flour which is then baked (although it tastes as good as fried) and baked sweet potato chips in coconut oil. 

Healthy Fish and Chips
Serves 4


  • 4 fillets of white fish (80g-100g each)
  • 50g almond flour (plus a little more for dusting at the end)
  • 1 egg
  • Salt and pepper
  • 2 medium sweet potatoes
  • 2 tbsp melted coconut oil
  • salt and pepper
  • cayenne pepper and paprika (optional)

  • Preheat oven to 180C
  • Peel and then cut the sweet potato into long chips/wedges.
  • In a bowl toss with coconut oil and season with salt and pepper. (Also add a dash of cayenne pepper and paprika for a little spice.) 
  • Spread on a baking tray and place in the oven for 35 to 50 minutes. Turning half way through. 
  • Whisk the egg and place in a small bowl. In a separate small bowl place the almond flour. 
  • Using a fork place one fish fillet in the egg and then dip in the almond flour until coated. Place on a baking tray.
  • Repeat with the other fillets of fish. 
  • Sprinkle a little more almond flour over the fillets to cover any bare bits. 
  • Season with sea salt and a generous amount of pepper. It is important to use pepper otherwise the fish will taste too sweet with just almond flour and salt.
  • Place in the oven for about 15-20 minutes. The almond flour will start to brown.
  • Serve with chips, a big fresh salad and a dollop of organic tzatziki. 

Note: I have tried this recipe using coconut oil instead of egg and it works ok. However the almond flour doesn't stick as well as it does with egg.

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