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.
Fish & Chips
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
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
