Fish and Chips The Healthy Way
My healthier take on the classic Fish & Chips. Definitely a must try if you are a fish lover.
Servings: 2
Calories: 630kcal
Ingredients
For the fries
- 3 thick carrots
- 1 turnip (or parsnip)
- 1 big sweet potato
- 1 teaspoon dried thyme or use fresh if available
- sea salt to taste
- black pepper to taste
- 1-2 tbsp extra-virgin olive oil or melted refined coconut oil
For the fish
- 10-12 oz white fish filet of your choice
- 1/3 cup Panko/breadcrumbs (GF if needed)
- 1/3 cup rolled oats
- 1 egg white only
- sea salt to taste
- black pepper to taste
- 1/4 cup fresh parsley chopped
- 1/2 tsp turmeric powder
For the mushy peas
- 1-1.5 cup frozen green peas
- black pepper to taste
- sea salt to taste
For the “tartare sauce”
- 2 small pickle finely chopped
- 1/8 cup spring onion finely chopped
- 1/4 cup fresh chives finely chopped
- 1/2-1 tsp lemon or lime zest organic
- 1/4 lime/lemon juice only (use less if using lemon)
- 1 teaspoon apple cider vinegar
- 1 clove garlic minced
- 3 tablespoons plain unsweetened yogurt
- 1/4 cup cashew/sour cream we used homemade cashew cream (scroll down to notes for the recipe)
- black pepper to taste
- sea salt to taste
Instructions
For the fries
- Preheat oven to 400°F (or 200°C)
- Cut up sticks of sweet potatoes, turnip, and carrot (or use whole baby carrot instead).
- Toss with a little olive or coconut oil, black pepper, sea salt, and thyme to taste.
- Place in the oven on a baking sheet lined with aluminum foil.
- Bake for about 30 minutes or until crispy.
For the fish
- While the fries are baking, whisk egg white till frothy. Combine breadcrumbs (or Panko), oats, parsley, turmeric powder, black pepper and sea salt. Mix well.
- First dip the fish in the egg white, then in the breadcrumb mix. Cover both sides.
- Place them on a baking dish flat, in the oven, and bake until crispy. If your oven is too small, cook in a skillet instead.
For the dressing
- While the fish is cooking, combine all sauce ingredients and mix well.
For the peas
- Heat peas in a small saucepan with a little black pepper and water if needed. When warm, mush up roughly.
- Serve!
Notes
CLICK HERE for the cashew sour cream recipe.