Who doesn’t love a good old-fashioned classic?

But good old classics in new ways is what I love even more.

Today, I’m bringing you a new take on the British classic “Fish & Chips”.

We all know that fried food is delicious. Especially when it comes to fried fish in batter, yum!

But let’s face it: Sometimes the fish gets lost in a big curtain of batter and ends up dry and sad.

Not this time, though!

This recipe features tender pieces of fish coated only in a thin layer of almond flour, simple and delicious!

It’s also a little more nutritious than the traditional refined wheat dough.

To accompany our fish, I’ve made a few variations of my favorite “green” fries. They’re a wonderful way to enjoy lots of vegetables in a “sinful” way.

We have a creamy and delicious relish on the side. Of course, you can skip the relish. Or make a pesto or aioli of your choice instead.

This dish is perfect for a simple night in or if you’re having people over for Friday night dinner.

It’s quick, easy to make, and most importantly, it’s a great way to enjoy a little more of the healthy fish we all want in our lives!

So let’s get cooking! And enjoy a new twist on an old classic.

Print Pin

No ratings yet

Table of Contents

Fish & Chips

Fish & Chips like you've never had it before

Course Main Course

Servings

Calories 202kcal

Ingredients

Almond fried fish

600 g fresh fish e.g. cod filets, flounder, plaice filet or another white fish
2 eggs
100 g finely ground almonds alternative use sesame seeds
Salt & Pepper
Butter

Green fries

1 broccoli
1 hokkaido pumpkin
1 tsp ground cumin
Salt & Pepper
Olive oil

Parsley relish

250 g cremefraiche 18%
1 small red onion
1 red and sweet apples
2 tbsp capers
1 small bundle chives finely chopped
1 small bundle parsley finely chopped
Juice from ½ lemon
Salt & Pepper

Metric - US Customary

Instructions

Preheat oven to 200 ºC/400 ºF. Half your pumpkin, remove seeds and cut into slim wedges. Cut the broccoli into long fries and use the stalk as well. Place on a lined baking sheet and rub spices and olive oil onto them. Bake in the oven for around 30 min until golden and tender.
Make the relish by chopping the onion, capers and apple finely by knife or in a food processor mini chopper. Stir in the cremefraiche along with the remaining ingredients and mix well together.
To prepare the fish start by making sure your filets are rinsed and free of any bone. Pad them dry with a kitchen towel or paper. If you use a thin fish as flounder or plaice fold your filet one time to make a double layer. Whisk your eggs together and keep in one bowl and on a plate mix the almond flour with salt and pepper. Heat a frying pan on medium/high heat and add a dollop of butter. Then dip one filet at a time in the egg and then turn it over in the almon flour before placing on the warm pan. Fry for 2-3 min on each side until golden and crisp.
Serve the meal straight away.

Nutrition