Fish and Chips - British Classics

Fish & Chips

Moving on with the British classics, Fish and Chips is a dish I like the idea of, and they always smell amazing, but after a few chips and a piece of fish, I feel bloated and pretty sickly, so with this recipe I wanted to still enjoy the crispy fish without the heavy batter and finish the meal feeling light and less bloated.

I use a beer batter, but you can substitute the beer for sparkling water, you can also swap the sweet potato for your standard white potato, its up to you.

Serves 4

[ingredients title=”Ingredients”]

• 4 pieces of white fish of your choice ( I used blue cod)
• 4 large orange sweet potato (kumera in NZ)
• 120g Wholemeal spelt flour
• 175ml of beer/sparkling water
• 1 grated lemon zest
• 1 egg white beaten to stiff peak
• 2 tablespoon Olive oil
• 4 tablespoons Coconut oil

[/ingredients]

[directions title=”Directions”]

1. 1. Pre-heat oven to 200℃

1. In a large bowl place flour, lemon zest, olive oil, pinch of salt, beer and whisk till just combined, set aside till needed.
2. Slice the sweet potato into thick batons (resembling chips) drizzle with a little melted coconut oil, season with salt and pepper and place in a preheated oven on a baking tray and bake for 30 min ( or until golden) turning after 15 min.
3. in a clean bowl whisk the egg white and when they are stiff and just forming peaks, fold gently into the batter, until just combined
4. take your fish fillets and dab dry on a paper towel, lay the fillets into the batter to coat.
5. Place your frying pan of choice onto a high heat and add the 4 tablespoons of coconut oil, once the oil is very hot, careful lay 2 fillets into the pan and fry each side for 3/4 min or until you have a nice golden crisp, once done, place on a warm plate and add the sweet potato fries.

[/directions]