As some of you know the hubby, Eric, is from Seattle. One of the things he gets pouty about is not being able to order fish and chips when we’re out and about because really, they’re usually a hot mess of gluten, and soybean, peanut or canola oil.
So he set out to recreate a paleo version of fish and chips that is of course gluten and grain free! And it’s simply delicious.
Paleo Fish and Chips
What you will need:
- 1 lb wild caught cod (where to buy wild caught cod)
- 2 cups of palm shortening or coconut oil for frying (save and reuse for another day)
- 1 cup of almond flour (where to buy almond flour)
- 2 eggs (where to buy organic, soy-free eggs)
- 1/2 cup coconut milk (buy coconut milk here or make your own)
- 1 tsp. sea salt (where to buy sea salt)
Directions for fish:
- Combine almond flour, eggs, sea salt and coconut milk in a food processor or blender.
- Mix well.
- Cut cod into thin strips.
- Heat coconut oil on the stove.
- Batter the cod and fry until golden brown.
Crispy sweet potato chips: (see instructions here)
What comfort foods do you miss since cleaning up your diet?
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Sylvie McCracken is a former celebrity assistant in Hollywood turned full time entrepreneur currently living in Ashland, Oregon with her kids. She writes about treating and preventing health conditions with real food and natural remedies, as well as anything else she feels like writing about because she's a rebel like that. ? he also mentors health professionals turned entrepreneurs on her other site, SylvieMcCracken.com
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17 thoughts on “Paleo Fish and Chips”
I found the best way to get the batter to stick is to use the fast food secret. Make them up a day a head and throw them in the freezer. Frozen foods fry better and allow the batter a chance to set up well
To keep the batter from falling off, your fish really needs to be patted good and dry. I also found the batter a little thin, so I added 1/8 cup more. Added the salt, then pepper, parsley, Italian herb mix, then fried it in a combination of grape seed and coconut oil. Turned out delishish!
How about helping us out and addressing the batter coming off…
All the batter came off for me too – followed all directions- it tasted great but any tips anout how to keep the coating on the fish? Thank you
I just made this for the second time. The first time the batter came off. This time I made sure the fish was really dry. I used paper towels to dry the
I don’t have coconut milk so I’m going to use almond milk, wish me luck.
Probably not gonna work…
Why would almond milk not work Sylvie?
Hi 🙂 We LOVED this batter! I didn’t have almond flour so I used almond meal instead. I also had sea bass filets on hand so I used it instead of cod. It came out perfectly! Thank you for sharing this recipe and stay cool in Abu Dhabi 😉
I gave the recipe a try but it was pretty disappointing as the batter all came off in the pan. Any idea why? I’ve never had that problem with regular beer batter or panko.
Did you make any substitutions Joe? Sorry to hear it didn’t work out!
All the batter came off in the pan for me too! Should the fish be completely submerged in oil? I followed the recipe so I’m not sure what went wrong.
What about a dipping sauce??
We like this homemade ketchup: https://hollywoodhomestead.com/homemade-ketchup/
I live in a country where coconut oil and palm shortening are very expensive. I use carp lard as a substance for frying seafood. You won’t find it in commerce, but you can get some at the local fish market, buy a few slices of carp. Cut the fatty meat at the back and the belly of the fish, heat it up a bit in a pan. What remains in a pan is the liquid lard, excellent for shallow frying.
awesome! Lard would be perfect. Where do you live Peter?