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
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
- Preheat oven to 200 degrees C / 400 F. Slice the potato into wedges (any size you prepare) and lay out on a baking tray.
- 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.
- 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.
- To make the fish, first heat the olive oil in a frying pan over a medium heat.
- 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.
- Cook for 4 minutes and gently flip to cook on the other side for 3-5 minutes until the fish is white and flaky.
- Use a spatula to remove from the pan and place on a paper towel covered plate.
- 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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