Fish and Chips

If you couldn’t guess, yesterday was bad for me hormonally.  I managed to stay on track, although – well, you’ll see.

Breakfast – 2 eggs scrambled in ghee.  3 mugs coffee with coconut milk once I got to work.

Lunch – we had some leftover roast chicken, so I made chicken-potato salad with some chopped onion, celery, a small Japanese sweet potato I quickly peeled, cubed and boiled, along with the last of the spicy mayo from the fish the other day.  Oh…and a handful of dried currants I found in the pantry.  Aaaaaand, I had a banana afterwards.

Yeah, that’s the bad news – the raisins are gone, but the currants are there.  A generous handful of those when we got home from work.  *sigh*  At least there is no added sugar or sulfites.  (I’ve shoved the box in the back of the pantry; we’ll see if I can forget it’s there.)

For dinner I thawed a quart jar of Alex’s marvelous Sausage and Red Pepper Tomato Sauce that I had in the freezer.  I reheated it and served it over zucchini noodles – it was really delicious.  Unfortunately, that whole thing I said about being constantly and ravenously hungry?  Yeah, I had two eggs, scrambled in ghee, later that evening.  I’m sorry, it was that or kill the dog and eat him raw.

Speaking of the leftover spicy mayo that went into the chicken potato salad, did I mention how much I loved the fried perch I made for lunch the other day?  I don’t cook a lot of fish; it’s just not my forté.  This dish, though, has me rethinking that – it was just that good.

Freshwater perch is quite popular in northeast Ohio, and is found on the menu of many family-owned restaurants, especially on Friday.  Of course, it’s usually breaded with a combination of all-purpose flour and corn meal, but trust me – the almond and tapioca flour used here is every bit as good; you’d never know it isn’t “the real deal.”  The spicy mayo with the addition of some apple cider vinegar was my substitute for the tartar sauce I love so much, and it was really, really good.

I hadn’t thought much about the potatoes with the lunch beyond it being something nice to serve with the fish, tomato and watermelon, but when I sat it in front of Beloved, he said, “Oh!  Fish and Chips – cool!”

So there you go.

Note:  if you don’t have, or don’t want to use, lard to fry the fish, Spectrum Organics non-hydrogenated palm oil shortening is excellent for frying.  Also, I used a Japanese sweet for this – they are have less moisture than common, orange-fleshed sweet potatoes and are excellent for pan-roasting.  But if you can’t find them, regular sweet potatoes will be fine.

Fish and Chips
Fish and Chips
Fish and Chips
Serves: 4
  • Fish
  • 4 freshwater perch filets
  • 1 large egg
  • 1/2 cup water
  • 1/2 cup tapioca flour
  • 1/2 cup almond flour
  • 1 1/2 teaspoons kosher or sea salt
  • 3/4 teaspoon freshly-ground black pepper
  • 1 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1 cup lard or other fat suitable for frying
  • Hot Chili Mayo
  • 1/4 cup mayonnaise, preferably homemade
  • 1 tablespoon hot chili sauce, such as sriracha
  • 1 teaspoon apple cider vinegar
  • Chips
  • 1 small sweet potato, peeled and cut into 1/2-inch cubes
  • 1 tablespoon ghee or other cooking fat
  1. Bring a quart of salted water to a boil in a large saucepan. Add the potatoes and parboil for 3 minutes; drain and rinse with cold water.
  2. Melt the ghee in a medium sauté pan or skillet over medium-high heat; pan-roast the potatoes, stirring frequently, until cooked through and golden brown, about 7 or 8 minutes. Season to taste with salt and pepper and keep warm.
  3. Whisk the mayonnaise, hot chili sauce and apple cider vinegar together in a small bowl; set aside.
  4. In a deep, heavy skillet heat the lard to 350 F.
  5. Whisk the egg and water together in a bowl large enough to hold the fish; in a wide, shallow dish, stir together the almond and tapioca flours, salt, pepper, garlic powder and cayenne.
  6. Dip the fish in the egg wash, then dredge it in the flour mixture until well-coated, shaking off any excess. Fry in the lard until the fish is cooked through and the outside is brown and crisp, 3 to 4 minutes per side. Drain briefly on paper towels.
  7. Divide the fish and potatoes between 4 plates; drizzle the fish with the spicy mayo and serve immediately.
  8. Nutrition (per serving): 471 calories, 39.1g total fat, 143.3mg cholesterol, 813mg sodium, 337.6mg potassium, 14.1g carbohydrates, 1.9g fiber, 1.9g sugar, 14.1g protein



19 thoughts on “Fish and Chips”

  1. I love freshwater fish – perch, trout, bass and this looks heavenly! If you do a homemade relish (I have an onion & pepper relish recipe that is to die for) add that to your homemade mayo with some dill weed and you won’t ever miss tartar sauce again 🙂

      1. Absolutely – I’d be happy to. I love this relish better than anything I’ve tried. It’s also really good over cream cheese as a spread for crackers (or is that taboo in your house?)

        1. LOL – well, for this month, at least, both the crackers and the cream cheese are verboten. However, once the Whoe30 is over, I can make paleo/grain free/dairy free versions of both. And I probably will.

  2. I’ve never had fish and chips before! …and now the only way I possibly could is if I made it myself. XD
    Guess I’d better try this out! My sisters actually both love fish and chips. How would you say this compares to ‘regular’ batter?

    1. You poor, deprived woman. 😛 You MUST eat some fish and chips – you must!!

      These aren’t battered, really, as much as “breaded,” so we’re not comparing them to Long John Silver’s or anything (do they have those in Canada?). I’d have to think about what I’d make a batter out of…not tapioca flour, it would be too “gummy.”


    1. I almost tagged this as “kid-friendly,” but in the end didn’t because most kids are squeamish about fish filets. You could, perhaps, cut it into “nuggets” before coating and frying – that might work well.

  3. Another great lunch pulled right from Jan’s ass hat! To think she groaned when I suggested fish for lunch.

  4. You are seriously impressing me. And that fish sounds outrageous. Also…what’s the coconut milk like in coffee? I haven’t bought any yet because it confuses me. Yes, I know that sounds silly. But how does it come? Is it refrigerated? In a jar? I want to try it, but want to buy the right thing.

    1. I just buy coconut milk in a can – not the stuff in the carton from SoDelicious; it has too many additives, including carageenan, which is inflammatory and has been linked to certain cancers. The brand I buy is Native Forest, which comes in cans that contain no BPA. I just pour the coconut milk into a clean jar and keep it refrigerated. You have to use it within a week, though, although since I cook with it so much it’s really not a problem.

  5. This is about the 5th recipe I made from this website and it is the 5th one that turned out absolutely delicious. Jan, you are awesome!

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