Mmmmm….I love me some fish n’chips. And while I know that the “chips” in fish n’ chips really means french fries, I decided to make some real chips to go along with my fish.
You’re probably all like, “Whoa DaNelle, who do you think you are?”
What can I say? I am a rebellious girl.
Today’s recipe also happens to be gluten-free & grain-free. Not that I typically eat gluten or grain-free or anything, but since it was so incredibly easy for me to do, I decided to go for it. You’re welcome, grain-free friends!
It’s probably best to use a firm whitefish to fry up in this recipe — tilapia, pollock or cod will work fine. As for your chips, whether you’re making real chips or french fries, russet potatoes work best. The high starch makes ’em nice and crispy….
Fish n’ Chips
Serves 6
Chips
8 russet potatoes
2 quart water + 2 TBS. lemon juice
2 c. coconut oil
salt + any kind of additional seasoning you like – onion, chili, garlic powder, etc.
Directions:
1. Wash & slice potatoes with a slicer (like this one).
2. Soak potato slices in lemon water for 10 minutes.
3. Remove potatoes & pat dry with a dish towel.
4. Heat coconut oil in pan until it reaches about 320 degrees.
5. Fry potato chips in batches about 5 min until lightly brown.
6. Dry on paper or cloth towels and season when hot.
Fish
2 lbs. fish filets
Coconut oil from cooking chips or 2 c. coconut oil if you opted out of the potato chips
1 c. arrowroot powder
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. turmeric
Directions:
1. Pat fish dry.
2. In a shallow bowl, mix arrowroot powder with salt, paprika & turmeric.
3. Heat coconut oil in pan until it reaches about 320 degrees.
4. Dip fish in seasoned mixture, then fry in your pan about 3-4 min on each side or until golden brown.
Yum! This is making my mouth water just writing about it! Are you a rebel enough to make fish n’ chips with real chips?
I might need to make this this weekend. We have a lot of fish in the house from a sale at the grocery store. Sounds awesome. Got a tartar sauce recipe? 🙂
Hi Beks,
For tartar sauce I just dice some pickles and throw them in a mayo/mustard mixture with a pinch of onion & garlic powder:)
Delicious! I made this last night and the first time I have used coconut oil to fry in, and I can’t believe how nice it fries! I can’t wait until our garden potatoes are ready to make fresh chips!!!
Ohhhhhhhh yum!
I just have a question about deep-frying. I basically haven’t deep-fried anything since I switched to real/traditional foods a few years ago, because quality oil is just WAY too expensive to use in such quantities. Two cups of coconut oil for one meal?? Holy smokes! That kind of cookery is going to break my bank! UNLESS . . . you are able to re-use it. Do you ever re-use coconut oil after deep-frying with it? Or lard or tallow? I use all of these things to fry food, but never to deep-fry, because I just can’t afford to use of that much expensive oil for one use. So I never get such treats as chips any more. I would love to know I could afford the occasional deep-fried treat!
I’d like to know this too.
I’ve reused coconut oil from frying before! Usually from sweet potato fries….not sure about the fish. But try it. Just poor the leftover oil into a jar and use it for cooking!
I use 2 cups for the potatoes & the fish together. I also purchase coconut oil in bulk at about $20 a gallon, so not too bad. You could use a smaller pan and use only 1 cup, though it would take longer to fry.
Yum! I can’t wait to try this!