Healthy Fish and Chips
Fish and chips on the beach is a favourite Aussie pastime. We have given it a healthy makeover and now present our version, which includes delicious sweet potato chips and a delicious nut and coconut crumbed chicken. Want traditional Beer Battered Fish and Chips? We have a recipe for just that in The Budget Issue.
Recipe Tester Feedback: "After making this fish and chips I don't think I will be buying take away in a hurry. Kids loved it, fresh light and very tasty." - Megs
No: Gluten / Dairy
Contains: Egg / Nuts
Preparation Time 10 minutes
Cooking Time 45 minutes
Fish can be frozen
- sweet potatoes - 600g, peeled and cut into chip shapes
- coconut oil - 1 Tbsp, melted
- tapioca starch - 100g
- almonds - 200g, or macadamia nuts
- coconut - 40g, shredded
- dried onion flakes - 1 Tbsp
- garlic powder - 1 tsp
- fresh parsley - 10g
- eggs - 2, lightly beaten
- white fish fillets - 4 x 200g , boneless
- olive oil
- Preheat oven to 180C. Line two baking trays with baking paper.
- Place sweet potatoes (600g) and oil (1 Tbsp) into a snap lock bag. Shake well to coat potatoes in oil.
- Place chips onto one of the trays and bake for 30 minutes, turning chips halfway through.
- Place the tapioca (100g), almonds (200g), coconut (40g), onion flakes (1 Tbsp), garlic powder (1 tsp) and parsley (10g) into the bowl. Mix Speed 10 / 15 seconds. Set aside.
- Lightly beat eggs (2) in a shallow bowl.
- Place a fish fillet (4 total) into the egg mixture, then coat in crumbs. Place onto a baking tray. Repeat for all fillets.
- Brush each fillet lightly with oil.
- Bake for 8 minutes. Turn fish over and bake for a further 6 minutes.
- Serve immediately.