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Fish and Chips The Healthy Way

My healthier take on the classic Fish & Chips. Definitely a must try if you are a fish lover.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
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.