AIP Fish and Chips
Posted on July 24 2018
Fish and Chips have been around for a long time. Originating in England in the mid 1800's, fish and chips have become a popular dish all over the world. We've used a blend of coconut and cassava flours for the coating on the fish. As you can see in the picture the fish fries up to a nice crispy golden brown. I love Japanese White Sweet Potato's. They work well in replacing the Russet Potato for fries. Give this AIP recipe a try, let us know how it turns out!
AIP FISH AND CHIPS
- 1 lb fresh firm fleshed fish, trimmed into fingers
- 1/2 cup cassava flour
- 1/2 cup coconut flour
- ¼ cup tapioca starch
- 1 tsp sea salt
- 2 cups unflavored seltzer
- Small bowl with 3 T. cassava flour and 3 T. tapioca flour for dusting the fish)
- 3 to 4 cups high-heat oil for frying, such as avocado oil or olive oil
Lemon Caper Aioli
- 2 ripe avocadoes
- 2 T. coconut cream
- 2 T. capers, chopped
- 1 T. minced fresh garlic
- 1 t. sea salt
- 2 T. lemon juice
- Puree the ingredients in a food processor until very smooth and creamy. Dip the fish and chips into it.
- 3 White Japanese Sweet Potatoes
- 4 T. olive oil
- 1 tsp. sea salt
- Keep the fish chilled in the fridge while you prep the remaining ingredients.
- Heat oil in a medium stainless pot with tall sides to approximately 375 F. You want at least 4" of oil depth so that the batter doesn't stick to the bottom of the pot.
- Get a plate lined with paper towels ready to drain the fish.
- In a medium mixing bowl, combine 1/4 cup cassava flour, ¼ cup coconut flour, 2 Tb tapioca starch and salt. This will be for your batter.
- Whisk the seltzer into the flours until you have a smooth batter that just barely slides off the back of a spoon. You may not need all of the seltzer or you may need a little more, depending on the brands of flours you are using.
- Roll a few pieces of fish at a time into the smaller bowl of dusting flours.
- Now use a fork or spoon to roll the pieces around in the batter.
- Gently place each piece of fish into the hot oil. Do not overcrowd the pot, or you will get soggy fish that won’t crisp up.
- Fry for about 4 to 5 minutes, turning occasionally with tongs to ensure they aren't sticking together and they are browning evenly.
- Place crisped fish onto the paper towel lined plate. Season immediately with a little sea salt.
- Repeat the dusting, battering, and frying process a few pieces at a time.
- Serve with coconut vinegar, fresh lemon wedges and Lemon Caper Aioli.
- Preheat oven to 400. Peel and cut the potatoes into French fry shaped sticks. Toss with olive oil and spread out in an even layer on a parchment lined sheet tray. Sprinkle lightly with salt and bake for 10-12 minutes until golden brown and beginning to crisp.
By Executive Chef Ann Lotterhos