AIP Fish and Chips – POTG Test Kitchen

Fish and Chips have been around for a long time. Originating in England in the mid 1800’s fish and chips have become a popular the world over. We’ve used a blend of coconut and cassava flours for the coating on the fish. As you can see in the picture the fish fries up to a nice crispy golden brown. I love Japanese White Sweet Potato’s. They work well in replacing the Russet Potato for fries. Give this recipe a try, let us know how it turns out!

AIP Fish and Chips

2018-06-04 06:53:01

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Ingredients

1. 1 lb fresh firm fleshed fish, trimmed into fingers
2. 1/2 cup cassava flour
3. 1/2 cup coconut flour
4. ¼ cup tapioca starch
5. 1 tsp sea salt
6. 2 cups unflavored seltzer
7. Small bowl with 3 T. cassava flour and 3 T. tapioca flour for dusting the fish)
8. 3 to 4 cups high-heat oil for frying, such as avocado oil or olive oil
9. Lemon Caper Aioli
10. 2 ripe avocadoes
11. 2 T. coconut cream
12. 2 T. capers, chopped
13. 1 T. minced fresh garlic
14. 1 t. sea salt
15. 2 T. lemon juice
16. Puree the ingredients in a food processor until very smooth and creamy. Dip the fish and chips into it.
17. Chips
18. 3 White Japanese Sweet Potatoes
19. 4 T. olive oil
20. 1 tsp. sea salt

Instructions

1. Keep the fish chilled in the fridge while you prep the remaining ingredients.
2. Heat oil in a medium stainless pot with tall sides to approximately 375 F. You want at least 4″ of oil depth so that the batter doesn’t stick to the bottom of the pot.
3. Get a plate lined with paper towels ready to drain the fish.
4. In a medium mixing bowl, combine 1/4 cup cassava flour, ¼ cup coconut flour, 2 Tb tapioca starch and salt. This will be for your batter.
5. Whisk the seltzer into the flours until you have a smooth batter that just barely slides off the back of a spoon. You may not need all of the seltzer or you may need a little more, depending on the brands of flours you are using.
6. Roll a few pieces of fish at a time into the smaller bowl of dusting flours.
7. Now use a fork or spoon to roll the pieces around in the batter.
8. Gently place each piece of fish into the hot oil. Do not overcrowd the pot, or you will get soggy fish that won’t crisp up.
9. Fry for about 4 to 5 minutes, turning occasionally with tongs to ensure they aren’t sticking together and they are browning evenly.
10. Place crisped fish onto the paper towel lined plate. Season immediately with a little sea salt.
11. Repeat the dusting, battering, and frying process a few pieces at a time.
12. Serve with coconut vinegar, fresh lemon wedges and Lemon Caper Aioli.
13. Chips
14. Preheat oven to 400. Peel and cut the potatoes into French fry shaped sticks. Toss with olive oil and spread out in an even layer on a parchment lined sheet tray. Sprinkle lightly with salt and bake for 10-12 minutes until golden brown and beginning to crisp.

By Executive Chef Ann Lotterhos

Paleo on the Go http://blog.paleoonthego.com/

Fish & Chips (AIP)