Did anyone else grow up with “Fish and Chip Friday”? If not, perhaps it’s an Aussie thing. In any case, it’s something that I continue to do just about every week when I can! But now-a-days I make the meal myself and the chips vary in many different colours!

I try and change my cooking method each week but one of my go-to favourites is this Paleo Coconut Crumbed version.

Recipe Type: GF, DF, RSF, Paleo

Serves 1 person
Time 45mins

Ingredients:

Fish:

• 1 fillet your favourite white fish
• 1/4 C coconut flour
• zest of 1/2 a lime
• pinch of chilli flakes
• salt and pepper

Sides

• Your favourite veggies to make roasted chips (For low FODMAP use Eggplant, Carrot and Zucchini)
• Green veggies to have sauteed/steamed or fresh in a salad (For low FODMAP go for a fresh rocket, kale, tomato, capsicum salad)
• EVOO
• salt, pepper and other herbs/spices to flavour as you like.

Method:

1. Start on the chips. Preheat oven to 200degC
2. Chop veggies for chip-making into chip-sized pieces, toss in a bowl with 1 T EVOO, pinch salt, pepper and herbs/spices.
3. Spread out on a lined baking tray and bake for 20-25 mins (check every 10 mins as some veggies don’t take quite as long).
4. Place the fillet in a bowl and rub-in a dash of EVOO.
5. In a separate dish, mix the coconut flour, lime zest, chilli flakes, salt and pepper with your hands.
6. With your hands, take the fish fillet and dip/roll into flour mix, ensure the fillet is well coated with the mixture by turning it over and around several times.
7. Heat some coconut oil in a skillet on medium heat. Once at heat, add the crumbed fish fillet and cook for 3-5 mins then flip and cook for another 3-5 mins*
8. If you’re sauteeing some greens, add them to the pan to cook while your fish is cooking. Or prepare your fresh salad in the meantime
9. Place the cooked fish fillet on a plate with roasted chips and sauteed greens/salad. And enjoy!

Variation:

You could choose to bake the fish and asparagus in the oven with the chips instead of grilling in the skillet.

*Time will depend on thickness of the fillet and type of fish.