Paleo Fish and Chips
Crispy sea salt dusted sweet potato fries are paired with golden brown fish fillets for a paleo take on fish and chips. This humble cod steals the show after it is dredged in coconut flour and shreds, then pan fried to crunchy yet flaky perfection.
Ingredients
- 2 medium Sweet Potato Strips
- 1 teaspoon Sea Salt #1
- 2 teaspoons Apple Cider Vinegar
- 1 tablespoon Coconut Oil #1
- 1 tablespoon Olive Oil
- 1 pound Cod Fillet
- 3 tablespoons Coconut Flour
- ¾ cups Coconut, Shredded, Unsweetened
- 1 teaspoon Sea Salt #2
- ½ teaspoons Garlic Powder
- 3 individual Egg Yolk
- 2 tablespoons Water
- 6 tablespoons Coconut Oil #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Toss sweet potato fries together with sea salt #1, apple cider vinegar, coconut oil #1 and olive oil.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Toss sweet potato fries together with sea salt #1, apple cider vinegar, coconut oil #1 and olive oil.
- Spread evenly in a single layer on a non stick baking sheet.
- Bake 375 for 15 minutes.
- Move to the top rack of the oven and broil 1-2 minutes per side until browned and crispy.
- Cut cod into strips, 2 inches wide and 3-4 inches long.
- Mix coconut flour, shredded coconut, sea salt #2 and garlic powder together in a bowl.
- In another bowl beat together egg yolks and water.
- Heat half of coconut oil #2 in skillet over medium-high heat.
- Working in small batches dip cod fillets in egg yolk mixture and then dredge in flour mixture.
- Fry in skillet until golden brown and crispy.
- Change coconut oil after each fry batch to avoid burning the shredded coconut.
- Drain over a wire rack.
- Serve immediately with sweet potato fries.