Name: Paleo Fish & Chips
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4x pieces of boneless fish (we used wild-caught snapper); 2-3 medium-sized sweet potatoes sliced into chips; 2 Tbsp Changing Habits Coconut Oil, melted + extra for frying; 3 tsp Changing Habits Turmeric Powder; 1/2 tsp cracked pepper; 1-2 tsp Changing Habits Seaweed Salt; 1/2 cup sunflower seeds; 2 tsp dried sage

AuthorJordan

RatingDifficultyBeginner

Yields1 Serving

Prep Time10 minsCook Time45 minsTotal Time55 mins

Ingredients

4x pieces of boneless fish (we used wild-caught snapper)

2-3 medium-sized sweet potatoes sliced into chips

2 Tbsp Changing Habits Coconut Oil, melted + extra for frying

3 tsp Changing Habits Turmeric Powder

1/2 tsp cracked pepper

1-2 tsp Changing Habits Seaweed Salt

1/2 cup sunflower seeds

2 tsp dried sage

Directions

Preheat the oven to 180C.

Spread the sweet potato chips out onto a large baking tray and cover them with the melted coconut oil.

Sprinkle 1 1/2 tsp salt and 1-2 tsp of turmeric evenly over the top of the chips.

Place them in the oven to roast for 25 minutes.

Add the sunflower seeds, pepper, 1/2 tsp salt, 1 tsp turmeric and 2 tsp sage to a food processor and blitz into a fine meal/ powder. You will use this as the crumbing for the fish.

Place the crumb mix into a bowl and place the fish pieces into it and coat all sides of the fish with the crumbing.

After 25 minutes, check the sweet potato chips now, they may need to be flipped around for an even roasting. Place them back in the oven to continute roasting until crispy and cooked through.

When the chips are almost ready, start to heat up a large frying pan.

Add some coconut oil to the pan and allow it to melt all over.

Add the coated fish pieces into the frying pan and cook on both sides until golden brown and cooked to your liking.

When the chips and fish are ready begin plating up.

Serve with a side salad or with homamde tomato sauce or aoli.

CategoryMains