There are still some meals that I absolutely love from my childhood and fish and chips is one of them. I no longer order this meal at restaurants as I get terrible indigestion. So, years ago, my husband came up with a healthier alternative using coconut flour and almond flour. However, in recent years, we have swapped the almond flour for whole wheat flour. My children love it, and we make this meal most Monday nights.
Ingredients:
¾ Cup wholewheat flour
¾ Cup coconut flour
750 g cod
2 eggs – whisked
Salt/seasoning to taste
Oven baked chips (we use the thinner ones)
Method
- Preheat the oven to 180 degrees Celsius, fan assisted.
- Mix the two flours in a bowl.
- Whisk 2 eggs along with any seasoning.
- Cut the cod into fish fingers
- Coat fingers in egg first and then into the flour mix.
- Place all fingers on one oven tray with baking paper.
- Place oven chips on a separate tray and once ready, put both trays in the oven.
- After approximately 18 minutes (every oven is different), take the fish out and move the chips higher for a few more minutes to your liking. You won’t need the extra minutes for the chips with some ovens.
To add extra plant points and boost fibre, I like to roast the following root vegetables in olive oil, cinnamon and a drop of honey:
- Parsnips
- Rainbow carrots
- Beetroot
This recipe will help you and your family to:
- Increase fibre.
- Choose leaner protein sources.
- Increase plant points.
- Reduce saturated fat.
- All while enjoying a childhood classical meal.