Fish and chips — a British staple that is notorious for not being the healthiest choice. But what if it could be? This battered fish with a spicy Thai peanut sauce by Cheree Kinnear will have you leaving your traditional fish and chips at the door. Pan-fried (to avoid all those unhealthy oils), topped with a spicy peanut sauce and some crispy potato wedges on the side, this will become your new traditional. 

 

Ingredients – Serves 2:

For the fish:

2  fish fillets of choice

½ cup brown rice flour

1 egg

Salt and pepper

1 tbsp olive oil

 

For the fries:

1 medium potato

2 tbsp olive oil

Salt and pepper

 

For the sauce:

¼ cup peanut butter

1 tsp thai red curry paste

¼ cup canned coconut milk

2 tbsp coconut water

Pinch of salt

 

Directions:

  1. Preheat oven to 200 degrees C / 400 F. Slice the potato into wedges (any size you prepare) and lay out on a baking tray.
  2. Drizzle the olive oil on top and season with salt and pepper. Place the wedges in the oven and set to bake for 45 minutes or until golden.
  3. While the wedges bake, prepare the sauce. Combine and stir the peanut butter, curry paste, coconut milk and coconut water in a bowl then season with a pinch of salt.
  4. To make the fish, first heat the olive oil in a frying pan over a medium heat.
  5. Whisk the egg in a small, shallow and bowl. Coat each fish fillet with the egg and then the flour and place into the hot oil.
  6. Cook for 4 minutes and gently flip to cook on the other side for 3-5 minutes until the fish is white and flaky.
  7. Use a spatula to remove from the pan and place on a paper towel covered plate.
  8. Serve with the wedges, a side of salad, and lemon then top with a drizzle of the peanut sauce.

 

Interested to see more delicious recipes from Cheree? Find the here!

 

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