Fish and Chips

I don't really like pubs. Every time I go into a pub I feel guilty that I don't like sports and even more guilty that I don't like beer. It seems like pubs are the nesting place for this secret club of really cool people who sit around and shoot the shit over something on tap while watching some inning or quarter. Then they all stand up and high five each other yelling "we won!"  YOU didn't win. Those professional athletes won. You've been sitting here drinking all night. Anyway, my partner really likes fish and chips so every once in awhile I'll go into a pub and be the beer and sports hating loser eating a chicken sandwich without the bread.

Here is my rather delicious Paleo version of fish and chips. If you are like me, you may want to enjoy it in your lounge pants while watching Law and Order and drinking almond milk. Make sure you high five your partner and yell "we solved that case!" when the episode is over.

Fish and Chips, Paleo Style:

Ingredients:

• 4 white fish fillets
• 1/2 cup almond flour
• 1/2 cup hazelnut flour
• 3 tablespoons Rosemary Salt blend (see my last post for recipe)
• 1 egg
• 2-4 tablespoons of coconut oil

Crack and beat the egg in a bowl. In a separate bowl, mix almond flour, hazelnut flour, and rosemary salt blend. Dip fish fillets in egg then in dry mixture. Make sure fish is completely covered in dry mixture before frying in coconut oil over medium-high heat. Oil should be nice and hot before you throw the fish in the skillet.

*This works best with thin fillets. If your fillets are thick, fry both sides until crispy then throw them in the oven at 350 degrees to finish.

For the chips: slice sweet potatoes very thinly. Mix in olive oil and salt and pepper then bake at 410 degrees on a foil lined baking sheet for 15-20 minutes.