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This article was provided by Mark’s Daily Apple, which is the go-to destination to learn how to lead a healthy Primal life in this hectic modern world. I find their posts usually offer some interesting opinions and useful trips and advice
Fancy fish dishes have their place, but we’d rather roll up our sleeves and dive into a salty, crunchy, no-fuss Fish and Chips platter any day. It’s the perfect rainy-day comfort food. Crispy pan-fried coating wrapped around tender white fish – it’s the perfect combination for dipping.
When you first go Primal, Keto, paleo, or other version of grain-free, it’s easy to assume fried food is off the table. We think that you can eat virtually anything you want, as long as you find the right way to make it with ingredients that won’t slow you down. Here’s a Primal spin on Fish and Chips with all the flavor and none of the fried food hangover.
Grain-free Fish and Chips Recipe
Time in the kitchen: 50 minutes, including 25-35 minutes bake time
- 1 lb. cod, cut into 5 pieces
- 2 eggs
- 1/2 cup + 2 tbsp tapioca starch
- 2 Tbsp fine almond flour
- ½ tsp baking soda
- 1/2 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup Primal Kitchen® Avocado Oil, divided
- 1/4 cup salted butter
- 1.5 lbs russet potatoes
- Salt and pepper
- Primal Kitchen Tartar Sauce, Cocktail Sauce, or our favorite Spicy Ketchup for dipping
Preheat your oven to 400 degrees Fahrenheit. Cut the potatoes into fries and spread them out on a large parchment covered sheet pan for 10 minutes. Toss the potatoes in 2 tablespoons of Primal Kitchen Avocado Oil, salt and pepper and lay them spread out in a single layer so they aren’t overlapping or touching one another. Roast for 10-15 minutes, then flip them over. Continue roasting for about 10 minutes or until they are golden on the outside and soft on the inside.
While the potatoes are roasting, prepare the fish. Combine the tapioca starch, almond flour, baking soda, salt and pepper in a large bowl. Whisk in the eggs and lemon juice.
Heat the butter and remaining avocado oil in a pan over medium-high heat. While the butter and oil are heating, dredge the fish portions in the batter. When the fat in the pan begins to bubble, dredge and add the fish portions to the pan one at a time. Wait 10 seconds or so after adding each portion to the pan.
Try to have the butter and oil mixture heating in the pan while you are dredging the fish portions in the batter, that way you can quickly move the fish from the batter to the hot pan to get that nice crispy and light fried coating.
The temperature of the pan and oil will decrease as you add each piece of fish to the pan, so wait 10 seconds or so before adding each additional portion so the oil stays hot enough. Cook the fish portions for about 3 minutes on each side. Check the internal temperature of the thickest portion of fish with a meat thermometer. You are aiming for an internal temperature of 145 degrees. If your fish is not up to temperature yet, you can continue to cook the fish for 1-2 minutes on either side, carefully flipping the fish in between. You can also transfer the pan to the oven to finish off the fish.
When the fish is cooked through, use a fish spatula to transfer the fish to a plate or sheet pan with a couple of pieces of paper towel over it to absorb any extra oil.
Serve the fish and chips hot with a few wedges of lemon, fresh parsley, and tartar sauce.
Nutrition Information (1/5 of recipe, without tartar sauce):
Total Carbs: 35 grams
Net Carbs: 33 grams
Fat: 27 grams
Protein: 25 grams
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