Healthy Fish and Chips


The thought of traveling over seas to exotic locations is a constant desire for most, however the actual thought of doing so can be quite unrealistic, thanks to full-time jobs, children, lack of free time, insufficient funds… The list goes on and on.

This is only one of the many reasons as to why cooking so wonderful. You can “jet” over to the grocery store (sure, sometimes that can even be next to impossible to do, but it’s far easier than lugging three crying kids under the age of five through security of an airport), and pick up ingredients that will have your taste buds traveling to countries you’ve only dreamed of going to!

This all being said, I was lucky enough to have spent the past three weeks over seas in the United Kingdom, roaming the streets of York, Manchester and Harrogate, England, and making my way up to Saint Andrews and Edinburgh, Scotland! When there, I sampled lots of local cuisine, however, there was one such dish I did not dare try, thanks to my having lots of food allergies and, um, because it’s just so unhealthy.

Fish and Chips.

Sure, fish is very healthy for you, and the fish typically used in traditional fish and chips recipes, cod, is also low in mercury, making it a good fish choice, but say goodbye to all the fish’s health benefits the second it’s battered and deep fried.

It’s unfortunate that fried foods smell and taste so good, because those components typically have people wanting more… And witnessing my fiancé scarf the crispy fish and then watch the excess oil ooze down his chin, motivated me to come up with a healthier version of the quintessential English cuisine, that you can make in the comfort of your own home!

Oh and… These fish and chips… They’re still fried, but pan-fried in healthy Kelapo coconut oil because when it comes to frying, it’s all about the type of oil you use, and generally, all take-away shops use low-quality oils that turn rancid at high temperatures. Coconut oil on the other hand, has a high smoke point, which makes it ideal for recreating the English staple fast food!

So grab your wet suit and dive on into this recipe!

Here’s how I put together this delicious meal –


 Chip in and make these Fish & Chips…

  • Preheat your oven to 450 degrees.
  • Slice root vegetables of your choice (I chose rutabaga and parsnip, as you can see above) into “French fry” shapes.
  • Mix all batter ingredients together in a shallow bowl (tapioca flour, coconut milk, egg, salt and pepper).
  • Dip sliced rutabaga and parsnip into batter mixture. Spread onto baking pan (that’s been sprayed with coconut oil). Bake in the oven for 30 – 40 minutes.
  • When “chips” have 15-20 minutes left, dip your hunks of cod (cut the cod into pieces) into left over batter mixture, and let it swim in there for a hot minute… As you heat 2 Tbs of coconut oil in a shallow frying pan or pot.
  • When oil has coated the bottom of the pan and starts to sizzle, place cod into pot and let cook 5 – 7 minutes per side.
  • Turn off the oven and let “chips” sit in the oven as the fish finishes cooking.
  • When cod is done cooking, let rest in pot for a 1/2 a minute and then serve it up… Along with some chips.
  • Traditionally Fish and Chips are served with vinegar and salt… But I just salted the crap out of mine and even tried a little ketchup with it (cause I’m AMERICAN).

So how’s that for extremely inexpensive and stress-less travel?


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