Here’s an easy paleo recipe that’ll get you hooked on whipping up your own favorite fish and chips dinner at home.
Coming from the Northwest where we were always plucking seafood out of the cold Pacific, I might be a little more picky than most when it comes to fish and chips.
So my homemade Arizona version had to be made with a light, well-seasoned batter that fries up crisp and flavorful. And of course it needed to be paleo and gluten-free – so no cheating with all-purpose white flour here!
And I’ve always loved the little extra something beer adds to the batter, so I had Hubs procure a decent bottle of gluten-free brew for me. (I wouldn’t really recommend drinking it, but it was perfect for cooking.)
So after just a bit of experimenting, my final version turned out golden, light and crispy – with the cod inside moist and steamy good. We enjoyed ours with some simple garlic-seasoned sweet potato fries…what a great combo and awesome meal!
Ready to give this one a try? You don’t need a deep fat-fryer by the way, I cooked mine in a skillet for about 2 minutes each side using only about a 3/4-inch layer of avocado oil.
Remember not to crowd your pan – just cook 2 or 3 pieces at a time and these will be great.