This Paleo Fish and Chips has a shatteringly crisp batter that’s perfect dipped into a homemade tartar sauce – pair it all with home fries, and you have some serious comfort food made completely gluten-free!
Fish and chips have always been one of my favorite things. And while I know I say so many things are my favorites, fish and chips is right up there with my #1 – pizza!
Every single vacation we’ve ever taken near the sea has always involved fish and chips . In fact, I view finding the best ocean-side fish and chips as an adventure worthy of a day unto itself. And so, of course, all of my ocean vacation memories involve this favorite.
Tyler has been beyond patient with this little habit of mine since he’s not all that fond of seafood. (I mean, I’ve even gone as far as paying for a boat ride out to a spot recommended by a local for the best fish and chips that was floating out in the ocean.) In fact, he prefers not to eat seafood at all. But over the years, all my fish and chips adventures have rubbed off on him.
I think his first experience with this delightful classic was on Vancouver Island at a little place called Red Fish Blue Fish . This small but excellent place is basically a C-can/shipping container turned mini restaurant. It’s down on the wharf, and they have fish and chips that still occupy my daydreams even years later!
It was here that I first convinced him to try fish and chips. I say convinced, but mostly because they don’t have a single item on their menu that isn’t seafood. I’m happy to say he polished off his portion, and now, every once in a while, he eats seafood with me!
Let’s talk about tips for this Paleo Fish and Chips
Tip #1: To make the crispiest oven fries, you need to give them a bit of space. You can see I was a little overzealous with how many fries I thought I could fit in a pan, and a few of them didn’t brown as well as the others.
Tips for frying fish
- Make sure everything is well-ventilated, from running the fan on high to cracking open a window. I make it a principle not to fry things at home if I can. But it’s hard to find a good gluten-free fish-and-chips place where we live. So it’s one thing I definitely make an exception for!
- Try burning a candle during and after frying fish inside, it really helps with any lingering smell.
- And finally, keep the heat on medium. You don’t want the oil too hot, as it will burn the coating without cooking the fish.
As I mentioned above, I usually have a pretty strict policy about frying things at home. It’s a little messy and just not my favorite thing. However, that being said, sometimes a girl needs fish and chips!
Notes about flavor
- I really upped the flavor in my tartar sauce compared to classic tartar sauce. I often find tartar sauce to be bland, so I made mine with an extra punch of capers and pickles.
- The turmeric called for in the batter is so little that there’s no flavor. It’s there to give the crispy coating the most lovely golden glow. However, the fresh dill called for is entirely optional. The first time I had fish and chips, the batter had fresh dill. I’ve had it that way several times at restaurants, and it’s a delicious option.
I sure hope you’ll enjoy this classic as much as we have! If you do make this, I hope you’ll leave me a comment/rating below. And I always love hearing from you here. Or over on Instagram where you can tag me at #getinspiredeveryday with your photos.
INGREDIENTS1x2x3x
Oven Fries:
- 2 pounds russet potatoes - cut into 1/2-3/4″ fries, peeling is optional
- 2 tbsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Tartar Sauce:
- 1 cup avocado oil mayonnaise
- 1 tbsp pickle juice
- 1/3 cup minced dill pickle
- 2 tbsp capers - drained, then minced
- 1 tbsp stoneground mustard
- 1/2 tsp black pepper
- 1-2 tsp chopped fresh dill - to taste
Fish:
- 1 pound white fleshed fish - cut into 2″x 4-5″ strips, cod or halibut are my favorites
- 1 cup avocado oil - for pan frying
Batter:
- 1/2 cup tapioca starch
- 1/4 tsp dried granulated onion
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1/4 tsp ground turmeric
- Optional: 1-2 Teaspoons chopped fresh dill
- 1 egg
- 1-2 tbsp plain kombucha - or sparkling water
INSTRUCTIONS
- Start by preheating the oven to 425ºF. Line 2 baking sheets with parchment paper. Toss the cut fries with the avocado oil , sea salt, and black pepper to coat. Evenly space out the fries over the 2 baking sheets.
- Mix everything for the tartar sauce, and set it aside in the refrigerator until you’re ready to eat.
- Cut the fish into pieces and pat it dry with paper towels. Next, mix the tapioca starch, granulated onion, sea salt, baking soda, turmeric, and optional dill, and set the mixture aside.
- Place the prepped fries into the oven, one pan on the lower rack and one on the upper. Cook for about 20 minutes, then turn the fries over, switch the pans, and cook for another 20 minutes. Use the broiler if necessary to brown the fries at the end of the cooking time.
- While the fries are cooking, add the avocado oil to a 9" cast iron skillet and heat over medium-high heat until the oil is shimmering, but not smoking.
- While the oil heats, add the egg and 1 tablespoon kombucha to the prepped tapioca batter, mixing until combined. Add the 2nd tablespoon of kombucha only if the batter is still too stiff. The tapioca will resist being mixed, but be patient, it will come together.
- Dip 1 piece of fish at a time into the batter, coating both sides evenly. Carefully place the pieces of fish into a skillet 1 at a time until the skillet is full. Fry the fish over medium heat for about 6-8 minutes per side, or until golden brown on both sides and cooked through.
- Use a slotted metal spatula to turn the fish and remove it from the pan. Continue frying the fish until all pieces are cooked, then keep the already done pieces warm in an oven at 200ºF after the fries are done.
- When the fish is done, serve with the oven fries and tartar sauce or ketchup.
nutrition facts
Paleo Fish and Chips
Ingredients
Oven Fries:
- 2 pounds russet potatoes cut into 1/2-3/4" fries, peeling is optional
- 2 tbsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Tartar Sauce:
- 1 cup avocado oil mayonnaise
- 1 tbsp pickle juice
- 1/3 cup minced dill pickle
- 2 tbsp capers drained, then minced
- 1 tbsp stoneground mustard
- 1/2 tsp black pepper
- 1-2 tsp chopped fresh dill to taste
Fish:
- 1 pound white fleshed fish cut into 2"x 4-5" strips, cod or halibut are my favorites
- 1 cup avocado oil for pan frying
Batter:
- 1/2 cup tapioca starch
- 1/4 tsp dried granulated onion
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1/4 tsp ground turmeric
- Optional: 1-2 Teaspoons chopped fresh dill
- 1 egg
- 1-2 tbsp plain kombucha or sparkling water
Instructions
- Start by preheating the oven to 425ºF. Line 2 baking sheets with parchment paper. Toss the cut fries with the avocado oil, sea salt, and black pepper to coat. Evenly space out the fries over the 2 baking sheets.
- Mix everything for the tartar sauce, and set it aside in the refrigerator until you’re ready to eat.
- Cut the fish into pieces and pat it dry with paper towels. Next, mix the tapioca starch, granulated onion, sea salt, baking soda, turmeric, and optional dill, and set the mixture aside.
- Place the prepped fries into the oven, one pan on the lower rack and one on the upper. Cook for about 20 minutes, then turn the fries over, switch the pans, and cook for another 20 minutes. Use the broiler if necessary to brown the fries at the end of the cooking time.
- While the fries are cooking, add the avocado oil to a 9" cast iron skillet and heat over medium-high heat until the oil is shimmering, but not smoking.
- While the oil heats, add the egg and 1 tablespoon kombucha to the prepped tapioca batter, mixing until combined. Add the 2nd tablespoon of kombucha only if the batter is still too stiff. The tapioca will resist being mixed, but be patient, it will come together.
- Dip 1 piece of fish at a time into the batter, coating both sides evenly. Carefully place the pieces of fish into a skillet 1 at a time until the skillet is full. Fry the fish over medium heat for about 6-8 minutes per side, or until golden brown on both sides and cooked through.
- Use a slotted metal spatula to turn the fish and remove it from the pan. Continue frying the fish until all pieces are cooked, then keep the already done pieces warm in an oven at 200ºF after the fries are done.
- When the fish is done, serve with the oven fries and tartar sauce or ketchup.
Nutrition
The recipe Paleo Fish and Chips appeared first on Get Inspired Everyday! on June 17, 2019
https://getinspiredeveryday.com/food/paleo-fish-and-chips/
