Fish and chips don’t have to mean an unhealthy, oil-laden version down at the local fish and chip shop. This healthified version is full of flavour and good-for-you nutrients that will help you feel full and nourished without the grease-induced tummy ache.

Serve with a simple green salad and a generous spoonful of sauerkraut for a boost of prebiotics your gut will love.

Ingredients

for the chips:

1 small sweet potato, cut into wedges
1 tablespoon extra virgin olive oil
Pinch of unrefined sea salt and pepper

for the fish:

¼ cup tapioca flour
½ lemon, zest
Pinch of unrefined sea salt and pepper
1 x 5 - 7 oz (150 - 200g) firm white fish fillet (Mahi Mahi, Snapper, or Barramundi)
Extra virgin olive oil, for cooking

for the simple green salad:

1 medium cucumber, diced
¼ red onion, finely sliced
1 baby romaine (cos) lettuce head, roughly chopped

to serve:

½ lemon, juiced
1 tablespoon sauerkraut
1 tablespoon vegan mayonnaise

Method

Preheat the oven to 350°F (180°C) and evenly place sweet potato on a baking sheet lined with parchment paper.
Drizzle with olive oil and season with sea salt and pepper. Place in the oven to bake for 20 - 30 minutes until crisp and golden brown.
While the chips are baking, in a small bowl, mix the tapioca flour, lemon zest, and season with sea salt and pepper.
Coat each fillet in the flour mixture, coating each side evenly. Set aside.
Heat the olive oil in a frying pan over medium heat and pan-fry the fish for about 3 minutes on each side.
Prepare the salad.
Serve the fish with the crispy, oven-baked chips, the simple green salad, a squeeze of lemon, sauerkraut, and the paleo mayonnaise.

With thanks to the team at Food Matters for this delicious recipe!