ESPRich, delicious, flavorful, and utterly satisfying — that is the best way to describe this tasty treat made up of, well, fish…and chips! National Fish and Chip Day commemorate this fundamental meal of the working class throughout the United Kingdom. While its roots may lay in Britannia, this comfort food has found its way to all shores. Here’s a healthy recipe:
Paleo Fish and Chips Recipe
Ingredients
For the Crispy Chips:
2 large russet potatoes, scrubbed and cut into wedges
1 tbsp extra-virgin olive oil
tsp garlic powder
tsp smoked paprika
Kosher salt and freshly ground pepper, to taste
For the Baked Fish:
1 lb firm white fish fillets (cod, haddock, or tilapia), patted dry
cup whole wheat or gluten-free flour
1 large egg, whisked
cup whole wheat or regular Panko breadcrumbs
cup grated Parmesan cheese
1 tsp lemon zest
tsp sea salt
Instructions
• Prepare the Oven & Potatoes: Preheat your oven to 425°F (220°C). Toss the potato wedges in a bowl with the olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them in a single layer on a lined baking sheet and bake for 20 minutes.
• Set up Breading Stations: While the potatoes are roasting, arrange three shallow bowls. Place the flour in the first, the whisked egg in the second, and combine the Panko breadcrumbs, Parmesan cheese, lemon zest, and sea salt in the third.
• Bread the Fish: Cut the fish fillets into evenly sized portions. Dredge each piece in the flour (shaking off excess), dip it fully in the egg, and then press it firmly into the Panko mixture so it is heavily coated.
• Bake the Fish: Remove the baking sheet with the potatoes from the oven and carefully push them to one side. Place the breaded fish fillets on the empty side. Return the pan to the oven and bake for 12–15 minutes, until the fish flakes easily with a fork and the Panko is golden-brown.
• Serve: Serve hot with fresh lemon wedges, a sprinkle of malt vinegar, and a side of healthy homemade tartar sauce (made from plain Greek yogurt mixed with a little light mayo, chopped
