If you ever find yourself craving fish and chips, but don’t particularly fancy all the greasiness that comes with it, then KIC’s take on fish and chips is for you! Not only is KIC’s recipe lighter than your classic fish and chips but it’s also perfect for our gluten and dairy free friends who can’t always enjoy takeaway fish and chips from their local spot.
In this recipe we use almond meal to crumb the fish. Almond meal is a great substitute for breadcrumbs, however if you don’t have any on hand, you can swap back in breadcrumbs (our favourite type of breadcrumbs are panko breadcrumbs which have a lighter and crunchier texture in comparison to regular breadcrumbs when fried). However note that this swap isn’t suited for those who are gluten free. Once our fish has been crumbed we opt for frying it in coconut oil but again, vegetable oil or olive oil will also work a treat – ultimately it comes down to your personal preference and what you’ve got available!
We love that the fish is accompanied by a complex carbohydrate – that being the sweet potato – and a big serve of greens. If you’re not feeling like sweet potato chips, why not change it to a sweet potato mash – the choice is yours! Feel free to change up the greens too if you’re not a fan of asparagus. Broccolini or any mixed green salad will work a treat! Ultimately, as long as you’ve got your white fish of choice at hand, the sides accompanying it are super easy to tailor to your preferences.
We promise these are just as tasty as the fish fingers you loved as a kid just without the excessive greasiness.
Preheat oven to 180 degrees celsius and line baking tray. Slice sweet potato into chip size pieces and transfer to baking tray. Season with a little bit of olive oil, plus salt and pepper. Place in oven for 30 minutes or until golden brown.
Slice fish into finger sized pieces. Next, add your almond meal and some sea salt on a large plate. Whisk egg and place in a shallow bowl. Dip each fish finger into the egg mixture and then coat with almond meal and set aside.
Heat 1 tsp of coconut oil in a non stick pan on medium heat. Cook fish fingers for 1-2 minutes on each side or until completely cooked through, turning carefully to avoid losing your coating.
While the fish is cooking add 1 tsp of coconut oil to another pan. Once pan has heated place on asparagus spears. Season with chilli flakes, sea salt and pepper while grilling. Cook for 2-3 minutes. Serve with sweet potato fries, and enjoy!
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