Description
Enjoy a crispy, golden, and delicious take on the classic fish and chips—completely lectin-free!
This recipe swaps traditional ingredients for gut-friendly alternatives like cassava and almond flour, creating a light and crunchy coating.
Paired with perfectly baked sweet potato or parsnip fries, this dish is a healthy and satisfying comfort food option.
Ingredients
Scale
For the Fish:
- 2 white fish fillets (cod, halibut, or haddock)
- ½ cup cassava flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ cup sparkling water (or coconut milk for extra richness)
- 1 egg, beaten
- Avocado oil (for frying)
For the Chips:
- 2 medium-sized Japanese sweet potatoes or parsnips
- 2 tablespoons avocado oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
For the Chips:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the sweet potatoes or parsnips into fries or wedges.
- Toss them with avocado oil, sea salt, garlic powder, and black pepper.
- Spread evenly on the baking sheet and bake for 30-35 minutes, flipping halfway, until golden and crispy.
For the Fish:
- In a bowl, whisk together cassava flour, almond flour, baking powder, salt, black pepper, and smoked paprika.
- Add the sparkling water and beaten egg, mixing until a smooth batter forms. Let it sit for 5 minutes.
- Heat avocado oil in a pan over medium-high heat (about 350°F/175°C).
- Dip each fish fillet into the batter, allowing excess to drip off.
- Carefully place the fish in the hot oil and fry for 3-4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying, Baking
- Cuisine: British-Inspired, Lectin-Free
Keywords: Lectin Free Fish and Chips Recipe