PALEO, WHOLE 30, LOW CARB AND GLUTEN-FREE FISH AND SWEET POTATO CHIPS SERVED WITH CLASSIC AVOCADO OIL MAYONNAISE.
Why Use Avocado Oil Mayonnaise?
Store bought mayos are often laced with hidden nasties like seed oils, sugars, artificial ingredients and preservatives. So, we reinvented mayo to make it good for you as well as incredibly delicious. We've made mayonnaise healthy by switching out harmful inflammatory seed oils for 100% extra virgin avocado oil and the finest real food flavourings.
Our Classic Avocado Oil Mayonnaise provides a great source of healthy fats and an amazing rich flavour. For this dish, you can also add chopped capers and gherkins to your avo mayo to make your very own real food tartar sauce, a classic accompaniment to traditional fish and chips!
Which are the Best Eggs to Use for this recipe?
We always recommend using free range eggs and love the eggs from St Ewe's Farm. The guys at St Ewe are passionate about animal welfare and bringing us the very best quality eggs possible - so much so that they've won multiple awards for their efforts!
If you can't access St Ewe's farm then we would always recommend choosing any free range eggs and also looking out for the Red Lion and RSPCA seal of approval - you'll find these stamps on the boxes of supermarket eggs.
Why Should I Use Coconut and Almond Flour?
Plain flour is made using wheat, a type of grain which contains gluten and is commonly found in processed foods such as cakes, pastries, breakfast cereals and snacks. Of course, wheat is off the menu for those with Coeliac Disease or gluten intolerance, but research has found that eliminating wheat from the diet can help to optimise health for everyone.
You can learn more about wheat in our article Is Wheat Bad for You?
Coconut and almond flours are good alternatives to conventional wheat flour as they are free from gluten and grains, they're also lower in carbohydrates whilst providing more healthful vitamins and minerals. Using almond and coconut flour also makes this dish Low Carb, Gluten Free and Paleo friendly.
Is Avocado Oil Better Than Other Oils?
Fish and chips are traditionally cooked in a vegetable oils in a deep fat frier at a high heat. This presents two major problems for those in the pursuit of optimal health: 1. vegetable and seed oils are bad for us, 2. vegetable and seed oils are even worse for use when subjected to high heat. You can learn more about why this is a problem here.
We use Hunter & Gather Avocado Oil instead, which is extracted using a cold-pressed method to physically squeeze the oil from our avocados without the need for high heat. Avocado oil is much better for you than veg and seed oils and is great for this recipe as it has a high smoke point, which means you can cook at high heats and obtain the crispy coating you want from your fish and chips!
WHAT YOU NEED (INGREDIENTS):
- 4 large fish filets (look for sustainably caught fish)
- 500g sweet potatoes
- 2 large free range eggs
- 60g coconut flour
- 100g almond flour
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 2 teaspoons garlic powder
- 2 tablespoons Hunter & Gather Avocado Oil
- Himalayan rock salt & cracked black pepper to season
WHAT YOU DO (METHOD):
- Preheat the oven to 200C. Prepare two trays, one for the fish and one for the chips, by placing a cooling rack on top of a baking tray and repeating. This method allows the hot air to circulate and will ensure crispy fish and chips.
- Slice the sweet potatoes into chips or wedges, aiming to keep them the same size so that they cook evenly. Toss with the Hunter and Gather Avocado Oil and mix in the garlic powder and paprika.
- Place the seasoned chips in a single, flat layer on top of the cooling rack The potatoes will take roughly 35-40 minutes to cook, depending on their size, so allow them to cook for around 25 minutes before beginning the next steps.
- Next, prepare the coating for the fish by placing 3 shallow bowls next to each other. In the first, place the coconut flour and a pinch of salt. In the second, crack both eggs and beat them together. In the third, mix together the almond flour and remaining spices.
- Take each fish filet and dip it first into the coconut flour, then drop it into the egg mixture. Once coated, drip off the excess and finally coat in the almond flour. Be sure to really press the coating onto the outside of the fish - it should have a thick coating that you can't see any of the fish through.
- Place the fish on the second cooling rack and add to the oven for the final 10-12 minutes, this is long enough so that the fish will be perfectly golden brown and cooked through.
- Serve with Hunter and Gather Avocado Oil Mayonnaise on the side for dipping, or your homemade tartar sauce if you've tried the suggestion above!