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Sylvie McCracken // 17 Comments on Paleo Fish and Chips

Paleo Fish and Chips

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paleo fish and chips

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:

Batter:

  • 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:

  1. Combine almond flour, eggs, sea salt and coconut milk in a food processor or blender.
  2. Mix well.
  3. Cut cod into thin strips.
  4. Heat coconut oil on the stove.
  5. Batter the cod and fry until golden brown.
  6. Enjoy!

Crispy sweet potato chips: (see instructions here)

What comfort foods do you miss since cleaning up your diet?

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Sylvie McCracken

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”

  1. Pingback: Breading and frying (or baking) | Eliminating My Limitations
  2. Will says:
    July 23, 2017 at 5:27 PM

    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

    Reply
  3. Lizziepearl says:
    June 18, 2017 at 4:05 PM

    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!

    Reply
  4. T Villanueva says:
    May 30, 2017 at 2:10 PM

    How about helping us out and addressing the batter coming off…

    Reply
  5. Sue Ellen Bullinger says:
    May 19, 2017 at 5:31 PM

    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

    Reply
  6. Debbie says:
    March 24, 2017 at 5:00 PM

    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
    fish.

    Reply
  7. Denise R. says:
    December 6, 2016 at 4:13 PM

    I don’t have coconut milk so I’m going to use almond milk, wish me luck.

    Reply
    1. Sylvie McCracken says:
      December 6, 2016 at 5:50 PM

      Probably not gonna work…

      Reply
      1. Silvia says:
        April 13, 2018 at 7:39 AM

        Why would almond milk not work Sylvie?

        Reply
  8. ThinkSayBe says:
    October 9, 2016 at 9:18 AM

    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 😉

    Reply
  9. Joe Hulburt says:
    July 25, 2016 at 7:16 PM

    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.

    Reply
    1. Sylvie McCracken says:
      July 26, 2016 at 7:48 AM

      Did you make any substitutions Joe? Sorry to hear it didn’t work out!

      Reply
    2. Laura says:
      December 20, 2016 at 3:11 PM

      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.

      Reply
  10. Tina says:
    November 10, 2015 at 5:39 PM

    What about a dipping sauce??

    Reply
    1. Sylvie McCracken says:
      November 10, 2015 at 10:50 PM

      We like this homemade ketchup: https://hollywoodhomestead.com/homemade-ketchup/

      Reply
  11. Peter says:
    September 30, 2014 at 12:05 AM

    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.

    Reply
    1. Sylvie McCracken says:
      September 30, 2014 at 7:30 AM

      awesome! Lard would be perfect. Where do you live Peter?

      Reply

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Welcome to Hollywood Homestead! I’m Sylvie, a former celebrity assistant in Hollywood turned full time entrepreneur currently living in beautiful Ashland, Oregon with my kids. I write here about treating and preventing health conditions with real food and natural remedies. Most of my time is spent mentoring health professionals on how to create their online businesses and become entrepreneurs at SylvieMcCracken.com
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