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|
- 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
- 1 small sweet potato, peeled and cut into 1/2-inch cubes
- 1 tablespoon ghee or other cooking fat
- 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.
- 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.
- Whisk the mayonnaise, hot chili sauce and apple cider vinegar together in a small bowl; set aside.
- In a deep, heavy skillet heat the lard to 350 F.
- 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.
- 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.
- Divide the fish and potatoes between 4 plates; drizzle the fish with the spicy mayo and serve immediately.
- 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