Lectin-Free Fish and Chips Recipe
This Lectin-Free Fish and Chips Recipe offers a healthier alternative to the classic comfort food, eliminating lectins that can disrupt digestion and cause inflammation. By choosing appropriate ingredients, this dish remains delicious and gut-friendly, perfect for those with sensitivities to lectins.
Equipment
- Frying pan or deep fryer
- Parchment paper
- Baking sheet
- Airtight container (for leftovers)
- Mixing bowls
Ingredients
- Firm white fish fillets (cod, haddock, or pollock)
- Almond flour or coconut flour for batter
- Tapioca starch or arrowroot powder
- Eggs or flaxseed meal for egg-free option
- Avocado oil or coconut oil for frying
- Sweet potatoes or Japanese satsumaimo for chips
- Fresh herbs parsley, dill
- Lemon juice and zest
Instructions
Prepare the fish:
- Rinse and pat dry the fish fillets. Optionally, marinate with lemon juice and herbs.
Make the batter:
- Mix almond flour, coconut flour, tapioca starch, eggs (or flax egg), and seasonings.
Prepare the chips:
- Cut sweet potatoes into wedges and soak in cold water to remove excess starch. Fry until crispy.
Fry the fish:
- Coat fish fillets in the batter and fry in heated oil until golden and crispy.
Serve:
- Plate the fish and chips with fresh herbs and a wedge of lemon.
Notes
Use sweet potatoes or parsnips for the chips as they are lectin-free alternatives to regular potatoes. For a dairy-free batter, consider substituting regular milk with almond or coconut milk.