This is an adaption of a regular fish and chips recipe-ala Gordon Ramsay. Watching this Masterchef in action on a reality foodie show the other evening, got my imagination working overtime and that his recipe stuck in my head exactly, almost word for word, ingredient for ingredient, begged that I try a Paleo version. This was my supper this evening at my home away from home, and one that I thoroughly enjoyed.
I used inexpensive hake as the fish of choice and any firm white fish would work well in this easy to put together meal. From preparation to my plate, it took 40 minutes and the ingredients required are minimal. Fresh dill worked brilliantly in this recipe and added to the almond flour, which replaces breadcrumbs for the coating, it brings together the fish and coating beautifully.
This is a recipe that is sure to have you wanting more – it’s light in taste but big in satiety, once you have enjoyed it as a meal. This recipe serves 4.
500g white fish fillet, skinned (Hake worked brilliantly)
4 sprigs of dill, leaves only – or 2 tblsp dried dill
100g Almond flour
4 tblsp arrowroot powder or tapioca flour
2 large eggs, beaten
Olive oil, extra-virgin , for shallow frying
1 Tblsp ghee or grassfed butter (optional)
Himalayan or Sea Salt and freshly ground black pepper, to taste
- Slice the fish into chunky fish finger shapes, down the fillet, rather than across it. Sprinkle lightly with salt, then cover and place in the fridge for 20-30 minutes to firm up.
- Finely chop the dill and mix with the almond flour in a shallow bowl.
- Add the arrowroot powder or the tapioca flour into another shallow bowl and season with salt and pepper.
- Beat the eggs in a third bowl.
- Using kitchen paper towel, wipe off any excess salt off the fish.
- Dust the fish pieces in the arrowroot powder or tapioca flour, and shake off any excess, then dip in the egg, making sure all the sides are coated.
- Allow any excess to drip off, then cover in the almond flour mix.
- Roll the fish between your hands before cooking. This will get rid of any hard edges that may burn in the pan
- Place a large non-stick frying pan over a medium-high stove-top heat and add enough oil to lightly coat the bottom.
- When hot, shallow-fry the fish fingers on either side for 3-4 minutes.
- If using, add the ghee or butter towards the end of the cooking time to help the fish fingers crisp up and turn a deep golden colour.
- Drain on kitchen paper if necessary and season with a pinch of sea salt before serving
Sweet Potato Chips
2 large sweet potato’s (peeled and thickly sliced)
2-3 tblsp extra virgin olive oil
1-2 tblsp paprika powder
sufficient water to steam the sweet potato chips
Himalayan or Sea Salt to taste
- Steam the raw sweet potato chips until semi-soft (about 8 minutes)
- Remove from the pot or steamer and allow to cool.
- Once cooled, toss in the olive oil and mix in the paprika powder to coat the sweet potato well.
- Bake in a pre-heated over at around 200° Celsius, until desired bake is reached.
- Remove from the oven, add salt to taste and serve with the fish fingers.
1 cup Paleo Mayonnaise
1-2 tsp Dijon mustard (sugar free)
1 tblsp lemon zest
1 tblsp chopped dill leaves
Himalayan or Sea Salt, if required
- Add the mayonnaise and Dijon mustard into a bowl, and sprinkle the dill, lemon zest, and salt into the mayonnaise and stir to combine.
- Keep refrigerated until ready to use.