Whole30 and Paleo Fish and Chips
 
Prep time
Cook time
Total time
 
A healthier version of a classic to challenge any misconceptions or heuristics you may have held about healthy eating!
Author:
Recipe type: Mains, Whole30, Paleo
Serves: 3-4
Ingredients
The Fish
  • Cod 1lb. (450 g)
  • Egg 1 each
  • Tapioca Flour .5 cup (60 g)
  • Shredded/Desiccated Coconut .5 cup (35 g)
  • Paprika .5 TSP
  • Garlic Powder .5 TSP
  • Sea Salt .5 TSP
  • Black Pepper .25 TSP
  • Melted Coconut Oil .5 TSP
The Chips
  • Sweet Potatoes 2 large or 3 medium
  • Melted Coconut Oil 1 TBSP
  • Sea Salt and Black Pepper to taste
The Tartar Sauce
  • 1 Batch of Paleo Mayo
  • Chopped Pickles .33 cup (50 g)
  • Chopped Capers 2 TBSP
  • Minced Fresh Dill 1 TBSP (or 1 TSP Dried)
  • Black Pepper .25 TSP
Instructions
The Fish
  1. Preheat the oven to 400 F / 200 C and line a baking sheet with parchment paper
  2. Slice the cod into thin long strips - whatever shape and size you desire the final fish finger to be
  3. In a small bowl, whisk the egg
  4. In a separate bowl combine the remaining dry ingredients (tapioca flour, coconut paprika, garlic powder, salt and pepper)
  5. Dip the pieces of the fish one at a time in the egg to fully coat, shake off excess
  6. Then dip into the dry mixture, rolling to coat well and shaking off any excess
  7. Place on the parchment paper baking sheet and repeat for remaining fish
  8. Then drizzle the melted coconut oil over the top and move to the oven to bake for approximately 5-6 minutes. Carefully flip and bake for another 5-6 minutes.
The Chips
  1. You can make these one the fish starts baking at the same oven temperature (400 F/ 200 C)
  2. Slice the potatoes in half lengthwise and then each half lengthwise again.(you can peel first if you want to, but I like these with the skin on)
  3. Then slice each of the quarters into small .5 inch sticks/fries
  4. Toss in a bowl with the coconut oil to coat and then season with desired spices, mixing well.
  5. Place the potatoes on a foil lined baking sheet in the oven for about 15 minutes.
The Tartar Sauce
  1. While everything is baking, make your tartar sauce by first preparing the Paleo Mayo
  2. Then mix the remaining ingredients into the paleo mayo using a rubber spatula to combine well. Serve as a side dip to your succulent fish!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/11/02/heuristics-healthy-fish-chips/