Fish and chips is a pretty classic takeaway meal here in NZ. They are traditionally wrapped in paper and newspaper to absorb all the oil.....and believe me there is A LOT of oil! While this is a tasty way of eating fish, it certainly is not good for your health. In this recipe, the fish is lightly crumbed and pan fried in coconut oil and the chips are oven baked making them a lot better for you!
To serve I used an organic tomato sauce that I had in the fridge. It would be really nice with homemade chutney or cashew aioli.
Homemade Fish & Chips
- 1 small kumara or potato
- Salt and pepper to season
- 1 tsp coconut oil
- 1 fish fillet - I used fresh snapper
- 1/2 Tbsp rice flour (or any sort of flour will work)
- 2 & 1/2 Tbsp ground almonds
- 1 Tbsp sesame seeds
- 1 Tbsp desiccated coconut
- 1/2 tsp mixed herbs
- 1/8th tsp sea of Himalayan salt
- 1 egg, whisked
- Chop the kumara or potato into thin slices and place on an oven tray. Season with salt and pepper and mix with the coconut oil. Roast at 180 degrees for 30-40 minutes or until cooked.
- Make the crumbs by mixing together the ground almonds, coconut, sesame seeds, mixed herbs and salt.
- Coat the fish in the flour, dip it into the egg, then press into the crumb mixture.
- Heat about 1 tsp of coconut oil in a pan on medium heat. Cook the fish for 2-3 minutes each side.
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