10 May Healthy Comfort Food: Fish and Chips
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
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.
If you like this recipe you will love my Low Carb Turkey Sweet Potato Shepherd’s Pie