Fish & Chips

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Serves 2.

Your cravings will be met! Healthy oven-baked fish with a spiced coconut crumb.

Featured in our e-Book Eat Clean Dirty Food. This recipe has zero wheat, gluten & dairy and less oil & salt.

Cook time: 50 mins

Method

1. Heat the oven to 190°C/375°F and line a baking tray with baking paper (optional). Peel and slice the potatoes into chips (slice potato lengthways into thick chips).  Pat dry with some paper towel.  (taking out the moisture will help make crispier chips).
2. Place onto the tray, add 1 teaspoon of oil and a pinch of salt.  Mix together, then spread them out on the tray.  Put into the oven until golden brown.  They will take around 40-50 minutes.
3. Once the chips have been in the oven for around 30 minutes start cooking your fish as it will finish cooking in the oven for around 10 minutes.
4. Mix the coconut, paprika, garlic powder, pinch of salt & ground black pepper together in a bowl. 
5. Pat dry your fish for any extra moisture and then coat the fish in the beaten egg.  Drip off any excess, then press the fish into the coconut crumb mix.  Making sure all the fish is coated well. 
6. Heat the 2 teaspoons of oil in a pan to medium heat and add the coated fish.  
7. Cook for 1 to 2 minutes on each side. Flipping carefully to ensure the crumb stays in place. Place into the oven with the chips for approx. 10 minutes. Cooking time will depend on how thick the fish pieces are.
8. Serve fish and chips on a plate with a side salad & a wedge of lemon.