Fish and Chip summer craving, no problems!
Serves 2
400g fresh fish cut into 8 long and even portions*
1/2 cup tapioca flour*
1 egg, lightly beaten (don’t give it too hard a time)
1/2 cup LSA (linseed, sunflower and almond meal)*
2 tablespoons coconut oil for frying
1 tablespoon sesame seeds (optional – I used black and white ones)
1 cup dehydrated sweet potato chips (optional – just double the LSA component if not using)*
Pre-heat your oven to 200’C.
If using the sweet potato chips pulse them in a food processor until they are fine crumbs. Mix in a bowl with the LSA (or almond meal) and the sesame seeds if including.
Three bowls: 1. tapioca flour 2. egg 3. LSA mix.
Roll each portion of your fresh cut fish separately. Firstly in the tapioca flour, then the egg and lastly the LSA mix and then place onto a plate until all portions have been crumbed.
Heat coconut oil in frying pan to a medium heat. Gently fry your crumbed fish fillets until golden brown and then place onto a baking tray and place in the oven until cooked through. This will depend on the type and size of the fish but will take approximately 10 minutes. You want the fish fillets to be just cooked through so that they are still succulent. Season to taste with salt and pepper if desired. Serve with sweet potato wedges, apple and radish slaw and a dill mayo! See below for accompanying recipes.
*I used rock ling but any firm fleshed fish would work. E.g. barramundi, blue-eye trevalla, coral trout, gem fish etc.
*You can find tapioca at some supermarkets and pretty much all health food stores – or more cheaply at an Asian store.
*Instead of LSA you can use a nut meal e.g. almond. Or make your own by placing linseeds, sunflower seeds and almonds in your food processor and blending until they are fine crumbs.
*Dehydrated sweet potato chips – if keen, make your own. I’m keen, I did in a 50’C oven after slicing them thinly and baking in a single layer for 24 hours. If really wanting to include it is possible to purchase good quality sweet potato chips from the supermarket or health food store.
Sweet Potato Wedges
1 medium sweet potato
1/2 – 1 tablespoon coconut oil in a chunk
salt and pepper to taste
Cut your sweet potato into wedges. I used white and orange sweet potato. Grab the chunk of coconut oil and wipe it over the cut surfaces of the wedges. Sprinkle with salt and pepper. Bake in your pre-heated 200’C oven for 30-40 minutes.
Apple and Radish Slaw
1 tart green apple
2 crisp radishes
1 tablespoon apple cider vinegar*
Wash the apple and radishes and dry off. Thinly slice into matchsticks and mix with the vinegar and then add salt and pepper to taste. I served in iceberg lettuce leaf cups.
*there are some great organic apple cider vinegars available in health food stores or some supermarkets. Alternatively you could use lime or lemon juice fresh squeezed.
Dill Wasabi Mayo
1 egg
1 lemon, juiced
250ml (1 cup) olive oil
wasabi oil* (or paste to taste), start with 1 teaspoon oil or 2 teaspoons paste
salt to taste
1/4 cup dill, picked
In your food processor place the egg and lemon juice and process on lowest speed. With blade still spinning add the wasabi oil or paste if using. Slowly and steadily pour the oil in as a steady thin stream. Once your mayo is ready add salt to taste and the dill. Taste it and see if you need more wasabi!
*wasabi oil can be bought from Asian stores for about $1.
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