Summer can be tough for us New Englanders, excessive sunny days, heat, BBQ’s almost daily, beach lounging, etc…Oh, you didn’t catch the sarcasm in that sentence? It was there and wrapped around every word. Trust me. Summer is by far my favorite season and I’ve probably mentioned it plenty of times before. I love, love, LOVE summer and everything about it. I’ll even glady accept the humidity with open arms. With that being said, as we recently just celebrated Independence Day, what better way to continue celebrating the summer and all of its awesomeness than with a classic dish like fish and chips. I know you’re probably already thinking how you shouldn’t indulge in such dishes since you just went overboard with the burgers, hot dogs and s’mores. Well, before you hit that little back button on the screen I’d like to point out it truly is a clean eating version of the classic. Yup, not an un-clean ingredient to be found. Using avocado oil for frying as opposed to high processed oils like canola, soybean and corn, to name a few, is a much healthier option. Both avocado and coconut oil have high smoke points which allow them to retain their benefits (and great benefits they have!) even when brought to a high heat like when baking or frying. Other oils, like mentioned above, breakdown when heated and often go through harsh processing methods making them unhealthy for consumption from the beginning. Sticking to basic ingredients in their most natural form is always the best option when cooking. Looking for labels like ‘USDA organic’ and ‘non-GMO verified’ is a good basic guide line to use when purchasing food, packaged or not. As long as you know how to purchase the right items and substitute the good for the bad in recipes you still can indulge in delicious “cheat” meals without all of the guilt. My favorite thing about cooking is doing just that, customizing a recipe to fit mine or someone’s needs whether that means making it paleo, gluten-free, vegan, dairy-free, etc. The fact that I can still enjoy a guilt-free, clean eating dish of crunchy fries and crispy, flaky fish squeezed with lemon during a warm summer night really just doesn’t get any better.
Paleo Fish & Chips
Serves: 2/Cook time: about 20 minutes
- Organic avocado oil, for frying (can substitute coconut oil)
- 2 wild caught cod filets (about 6 oz each cut into 3 pieces)
- 1/2 c tapioca flour (I used Bob’s Red Mill)
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/4 tsp black pepper
- 1 egg
- 1/4 c gluten-free beer (Don’t skip! The fizziness gives the batter a lighter texture.)
Yuca Fries (Paleo/Gluten-free/Vegan/Nut-free)
- 1 large yuca, peeled and cut into 1/2 inch thick fry shape pieces
- sea salt
- Rinse, peel and cut yuca into fries.
- Heat over medium-high heat about 3/4 inch of avocado oil in a deep frying pan.
- Add a large handful of fries to the pan. Do not over crowd to allow for even cooking. Cook for about 3 minutes and when slightly brown remove with a slotted spoon. Lay cooked fries on a paper towel to cool. Repeat steps until all fries are done. Season with sea salt and set aside.
- Cut each fish filet into 3 pieces, clean and pat dry with a paper towel.
- Combine salt, paprika, cayenne, black pepper, egg and beer in a bowl and mix to form batter.
- Dip each piece of fish into mixture and evenly coat both sides allowing excess to drip off. Repeat for the remaining 5 pieces.
- Place fish pieces into the frying pan and cook about 2-3 minutes per side on same heat setting, flipping only once. Remove with a slotted spoon once each piece is golden brown and crispy. Lay them on a paper towel to cool slightly and absorb excess oil.
- Serve fries and fish with favorite dipping sauce and/or just a squeeze of lemon.
Note: this recipe does contain fish but the fries as a separate recipe are vegan. Both the fish and fries can be made individually and easily pair well with other dishes!