Comfort Food: Healthy Gluten-Free Fish & Chips (Recipe)
RACHEL MORROW
The memories that come with eating Fish & Chips as a child are bountiful! Usually on a weekend, you would head down to the local Fish & Chip shop with the family and enjoy an afternoon in the park eating fresh fish out of that butcher paper. Fast forward a few years and you get the same feeling, shortly followed by the feeling of regret as you feel the heavily deep fried fish & chips sitting in your belly.
We miss that feeling you get from a 'comfort food' that you grew up with so we've recreated one of our favorites into a healthy version of crispy root vegetable chips and crunchy, gluten-free crusted fish. Best enjoyed on a Sunday afternoon in the sun!
Ingredients
- 300g firm white fish
- 1 egg
- 1 cup quinoa flakes
- 1/2 cup shredded coconut
- 1 tbsp dried herbs
- 3 tbsp coconut flour
- 3 tbsp almond meal
- Salt & pepper
- 4 tbsp coconut oil (for cooking)
- Fresh lemon (to serve)
What to do
- Whisk egg in one bowl and the almond meal, coconut flour and salt and pepper in another. In a third bowl mix quinoa flakes, shredded coconut and herbs.
- Prepare your fish by cutting into small fillets aiming to keep them all the same size so they cook evenly.
- Dip fish in flour mixture (coconut flour, almond meal, sea salt, pepper), d ip in egg and lastly roll in the crumb mixture (quinoa & coconut). Complete with all fillets.
- In a frypan over medium heat, melt coconut oil and shallow fry fillets 1-2 minutes each side depending on thickness.
HOMEMADE CHIPS
- 1 small sweet potato
- 2-3 small parsnips
- 1 potato
- 1 tbsp olive oil or coconut oil
- Salt & pepper
What to do
- Preheat oven to 350°F (180°C).
- Cut root vegetables into chips spread evenly on lined baking tray and sprinkle with a little olive oil and sea salt.
- Bake for 40-45 minutes until crisp and golden brown.
- Serve with fish! For a little fun, wrap in butcher paper and head to the park to enjoy with the kids!
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Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.