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Fish and parsnip chips (gluten-free)

Fish and chips

Who’s having fish and chips on Good Friday? We are! Yay, I can hear my son saying !!  Fish and chips are really simple to make but it is really important  to get fresh, good quality fish. I started using potato flour to dust the fish, it  is gluten free and crisps up nicely. Instead of using potato  for the chips I am making parsnip chips, they take a little bit of time to cook but it’s worth the wait especially sprinkled  with some fresh rosemary salt, yum : ).

 

Fish and parsnip chips
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • Fish
  • 500gm of flathead fillets.
  • plain flour or potato flour (gluten-free)
  • salt and pepper
  • Parsnip chips
  • 6 parsnips cut into thin strips like chips
  • Olive oil or coconut oil
  • 2 tablespoons of Himalayan salt flakes
  • ¼ teaspoon of rosemary leaves
  • Homemade tartare sauce
  • 300 ml of homemade mayonnaise
  • 2 tablespoons of cornichons, finely chopped
  • 2 tablespoons finely chopped fresh chives
  • 1 teaspoon of lemon juice
  • 3 tablespoons of salted capers, rinsed and drained
  • ¼ teaspoon of freshly ground pepper
Instructions
  1. Preheat the oven to 200°C
  2. Line a baking tray with baking paper
  3. Heat a medium size saucepan of water to boiling, add the parsnip and cook for 5 minutes
  4. Place the parsnips onto the tray
  5. Drizzle with olive oil/coconut oil
  6. Roast for 40 minutes until golden and crunchy, turning halfway through.
  7. While the chips are baking you can quickly make the tartare sauce
  8. Place all the ingredients for the tartare sauce in a small bowl. Stir until well combined and season with salt and pepper. Store the tartare in the fridge until you need to use it.
  9. Once the chips are cooked remove them from the oven. are ready pull them out of the oven
  10. Combine rosemary leaves and salt in a small bowl
  11. Toss the rosemary salt over the parsnip chips while they are warm
  12. To make the fish
  13. Season the fish fillets with salt and pepper and dust with flour.
  14. Heat a little olive oil or coconut oil in medium sized saucepan.
  15. Once the oil is hot enough gently place 1 or 2 fillets of fish in the saucepan and cook for around 2 minutes each side or until they are cooked through.
  16. Place the fish on a paper towel to drain off any extra oil
  17. Serve the fish and parsnip chips with tartare.

 

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