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.
- 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
- Pre-heat oven to 200℃
- In a large bowl place flour, lemon zest, olive oil, pinch of salt, beer and whisk till just combined, set aside till needed.
- 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.
- 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
- take your fish fillets and dab dry on a paper towel, lay the fillets into the batter to coat.
- 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.