‘Fish n’ Chips’ floods memories of casual, beach-side family feasts, swooping seagulls & very, very greasy fingers & bloated bellies. I’ve turned the tide on the classic here, with a fresh take on this favoured dish in the form of a much healthier, flavoursome rendition. A wholesome treat to take you back to days on the seaside, no matter the season.
Fish & Wedges Ingredients:
750g of fresh snapper (approx 4 pieces)
1 cup of ground almonds
2 free-range eggs, lightly whisked in a bowl
1/3 cup of rice flour
Finely grated zest of 1 lemon
1 teaspoon each of sea salt & cracked pepper
4 tablespoons of olive oil
800g of sweet potato, cut into wedges
3 tablespoons of olive oil
1 tablespoon of rice flour
2 teaspoons of cumin seeds or powder
½ teaspoon each of sea salt & black pepper
½ teaspoon of cayenne pepper
Dill Aioli Ingredients:
3 free-range egg yolks
3 tablespoons of lemon juice
3 garlic cloves, peeled and roughly chopped
1 teaspoon of Dijon mustard
3/4 teaspoon of sea salt
½ teaspoon of white pepper
1 cup of grapeseed oil, 1 cup of olive oil
2 tablespoons of fresh dill
- Preheat the oven to 200° C fan bake.
- To make the aioli, put all of the ingredients except for the oil and dill into a food processor and blitz to combine
- With the motor running, slowly add the oil in a thin stream until the mixture thickens to a creamy texture.
- Add the dill and process for 20 seconds. Set aside in the fridge.
- For the wedges, mix all of the dry ingredients in a small bowl and then transfer into a clean plastic (or large snap-lock) bag. Add the wedges.
- Twist the top of the bag to seal the opening and then shake until wedges are covered in the dry mix.
- Spread onto a baking tray and toss with the olive oil. Turn the oven up to 250° C and bake the wedges for 20 minutes, or until crispy, turning regularly.
- Mix the ground almond, lemon zest and salt and pepper in a shallow bowl.
- Toss each piece of fish in the rice flour to coat, then dip them into the whisked eggs, followed by the almond mix to cover.
- Heat 2 tablespoons of olive oil in a large fry pan at medium heat, and cook 2 pieces of the fish at a time for around 2 minutes per side, or until crispy and cooked through.
- Heat remaining oil, and repeat with remaining fish.
- Serve fish and wedges with a generous spoonful of aioli on the side, lemon wedges and fresh green salad if desired.
Nutrition Bite: Snapper – This fish is a very good source of protein, & a food able to provide almost 15% of our daily value for omega 3 fatty acids in one 4-ounce serving. Snapper is also an excellent source of vitamin B12 – one 4-ounce serving provided 66.2% of the daily value.