We all love good old classics – but what I love even more are good old classics in brand new ways. Here we have an old British favourite ‘Fish & Chips’ that I believe most of us have enjoy more than once. I love fried foods and certainly pan fried fish dressed in dough, yum! But I often think that these lovely tender pieces of fried fish get lost in a large drapes of dough and end up as a dry and sad lump in the middle. Well here you bite into a tender piece of fish only coated in a thin layer of almond meal, simple and delicious! And lets not forget a little more nutritious than a refined wheat batter.
To accompany our fish I have made a few variations of my favourite ‘green’ fries, a wonderful way to enjoy a lot of veggies in a ‘sinful’ way. And on the side we have a creamy and tasty relish..and you can of course omit this or make a pesto or aioli of your choice instead. I Think this fresh and healthy dish is wonderful on a simple everyday night or when you are having people over for a friday night dinner. It is really quick and easy to make – and more importantly a lovely way to enjoy a little more of that healthy fish we all want to have in our lifes!
Fish & Chips like you’ve never had it before
Almond fried fish
600 g fresh fish, e.g. cod filets, flounder, plaice filet or another white fish
100 g finely ground almonds (alternative use sesame seeds)
Salt & Pepper
1 hokkaido pumpkin
1 tsp ground cumin
Salt & Pepper
250 g cremefraiche 18% (1 cup)
1 small red onion
1 red and sweet apples
2 tbsp capers
1 small bundle chives, finely chopped
1 small bundle parsley, finely chopped
Juice from ½ lemon
Salt & Pepper
Preheat oven to 200 ºC/400 ºF. Half your pumpkin, remove seeds and cut into slim wedges. Cut the broccoli into long fries and use the stalk as well. Place on a lined baking sheet and rub spices and olive oil onto them. Bake in the oven for around 30 min until golden and tender.
Make the relish by chopping the onion, capers and apple finely by knife or in a food processor mini chopper. Stir in the cremefraiche along with the remaining ingredients and mix well together.
To prepare the fish start by making sure your filets are rinsed and free of any bone. Pad them dry with a kitchen towel or paper. If you use a thin fish as flounder or plaice fold your filet one time to make a double layer. Whisk your eggs together and keep in one bowl and on a plate mix the almond flour with salt and pepper. Heat a frying pan on medium/high heat and add a dollop of butter. Then dip one filet at a time in the egg and then turn it over in the almon flour before placing on the warm pan. Fry for 2-3 min on each side until golden and crisp.
Serve the meal straight away.