Ingredients
Ingredients for Fish:
*Gluten-free*
300g white fish of your choice
1 C quinoa flakes
½ C shredded coconut
1 egg
1 Tbsp dried herbs such as parsley & dill
3 Tbsp coconut flour
3 Tbsp almond meal
Salt & pepper
4 tbsp coconut oil (for cooking)
Lemon wedges to serve
Ingredients for Chips:
3-4 root vegetables (combination of sweet potatoes, parsnip and carrots)
1 tbsp olive oil or coconut oil
Salt & pepper
Method
Fish:
1. Whisk egg in one bowl and the almond meal, coconut flour and salt and pepper in another. In a third bowl mix quinoa flakes, shredded coconut and herbs.
2. Prepare the fish by cutting into small fillets, roughly the same size for even cooking.
3. Dip fish in dry flour mixture, dip in egg and lastly roll in the crumb mixture (quinoa & coconut).
4. In a frypan over medium heat, melt coconut oil and shallow fry fillets 1-2 minutes each side depending on thickness.
Chips:
Preheat oven to 180°C (350°F).
Cut root vegetables into chips spread evenly on lined baking tray and sprinkle with a little olive oil and sea salt.
Bake for 40-45 minutes until crisp and golden in colour.
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