Healthy Fish and Chips

Healthy Comfort Food: Fish and Chips

Lean and Clean

On long drives, Tim and I often discuss what we would eat if it had no negative health effects. His answer is always New York Style Pizza, and mine is Fish and Chips – pretty reflective of where we both grew up!

A few weeks ago I shared my recipe for Low Carb Cauliflower Pizza, and this week it’s the turn of Healthy Fish and Chips…

I used Wild Alaska Pollock in this recipe, a fish I had never cooked with before, but definitely will again! Wild Alaska Pollock is the most certified sustainable fish on the planet, is high in protein, low in Mercury and packed full of the healthy fat Omega 3 and energy boosting Vitamin B-12.

Paired with one of my favourite slow carbs, fibre packed sweet potato and accompanied by antioxidant rich mushy peas (an unsung health hero) this healthy comfort food will definitely hit the spot!

Now the most important question, ketchup or tartar sauce?

Healthy Fish and Chips

(serves 2) 

For the chips

  • 2 large sweet potatoes, peeled, and cut evenly into chips (fries)
  • 2 tablespoons avocado oil

For the fish

  • 1lb Wild Alaska Pollock
  • 2 eggs, whisked
  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 1 teaspoon Himalayan salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

For the mushy peas

  • 2 cups frozen peas
  • 1/4 cup fresh mint
  • juice of 1/2 lemon
  • pinch of Himalayan salt and pepper

Preheat oven to 400 degrees.

Grease a baking sheet with 1 tablespoon of avocado oil, and evenly spread out the sweet potato chips. Drizzle the second tablespoon of avocado oil on the top, and place in the oven. Turn over after 12-15 minutes, and cook for a further 12-15 minutes.
Whilst the chips are cooking prepare the fish. Place the whisked eggs in one bowl, and the flours and seasonings in another. Season the fish on both sides, dip it in the egg, shake off the excess, then coat in the flour mixture and shake off the excess. Place on a greased baking sheet and cook for 15-20 minutes, or until the fish is cooked through.
Whilst the fish and chips are in the oven cook the peas until soft, drain, then place in a food processor with the mint, lemon juice and salt and pepper. Blitz until the peas are broken down, but not a puree.
Serve with Primal Kitchen Foods Tartare Sauce or Tomato Ketchup – I’m Team Ketchup!

If you like this recipe you will love my Low Carb Turkey Sweet Potato Shepherd’s Pie

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