Crunchy Coconut Fish and Eddoe Chips

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Crunchy Coconut Fish and Eddoe Chips

My chap is amazingly supportive of the diet I need to follow, but occasionally he could just murder the occasional curry or fish and chips. He forewarns me so I can get some lovely food sorted for myself so I don't have FOMO (fear of missing out) when he's tucking into the goodies. These occasions have inspired me to come up with some of my most interesting creations. I always end up seeing Richard looking over a little enviously!  

Fish and chips is the British staple, Friday's you can expect to see queues of people at the chip shop. Even schools sell fish and chips in their refectories on a Friday. You can't escape it.......the smell is everywhere. As a child Fish and Chips used to be our treat (well more specifically pie and chips....but that's for another post) My mum, my sister and me used to walk home holding hot greasy smelling paper wrapped chips close to us to keep us warm. We'd never be able to wait until we got home, even though it wasn't far, so we would poke holes into the tops of the paper bags and eat mushy chips on our walk back. 

This fish part of this recipe is inspired by a recipe I teach the kids at school, I adapted it to make it paleo.  The kids love the process of getting their hands gunked up with the various coatings for the fish. 

 

Ingredients

 

Method

  • Put the four eddoes in a pan of boiling water for 5 mins
  • Meanwhile set out 3 side plates one with the tbsp of pounded yam flour, 2nd with the beaten egg, 3rd with coconut flour, desiccated coconut, herbs and lemon zest (mix this round a bit so it's all combined) 
  • Drain the hot water from the eddoes and blast them with cold water.  
  • Then peel the eddoes and give each one a rinse after peeling and set aside. Eddoes have a skin irritating slimy juice, by blanching them first it avoids any irritation.  
  • Slice the eddoes into thick chunky chips. Put them into a sandwich bag or ziplock bag with the tsp of pounded yam flour and give a good shake until they are all coated. 
  • Put the eddoes into a baking tray with 2 tbsp of the melted coconut oil. Shake them vigorously until they are coated then pop them into the oven at gas mark 7 or 200C for 30mins (or until soft) 
  • Take your fish fillets and first coat them in the yam flour, then the egg and finally the coconut herby mix. Make sure they are throughly coated and pop onto another baking tray and into the oven. The fish will take 20 mins. 
  • Take out of the oven and serve with lemon wedges. A green salad wouldn't go amiss either. If you decided to stray from paleo completely for the day you could always have mushy peas.......how I miss mushy peas!  

 

NB You could just as easily deep fry this dish. I generally try to avoid deep frying because of the higher  percentage of damaged fats (even some in the more stable animal fats) I think the chips would work well in the deep fat fryer and I'm definitely going to try this next time with organic lard.