Fish & Chips like you’ve never had it before

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.


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Fish & Chips

Fish & Chips like you've never had it before
Course Main Course
Servings 4
Calories 202kcal


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


  • 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.


Calories: 202kcal | Carbohydrates: 40g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 207mg | Potassium: 1711mg | Fiber: 9g | Sugar: 10g | Vitamin A: 5725IU | Vitamin C: 178mg | Calcium: 185mg | Iron: 4mg