Gluten-Free Candida Diet Fish and Suede Chips
Try this healthy candida diet friendly version of classic fish and chips. The fish has a beautifully light gluten free crust and the chips are in fact made from suede!
Ingredients
- For the suede chips:
- 2 suede / rutabaga
- Black pepper
- 2 teaspoon smoked paprika
- 3 tablespoon olive oil
- Salt optional
- For the fish:
- 2 boneless and skinless cod fillets 250g
- 15 g coconut flour
- 15 g almond flour ground blanched almonds
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder or ½ clove garlic
- ¼ teaspoon white pepper
- zest of one lemon unwaxed
- 1 egg
- 2 tablespoon lemon juice approx ½ lemon
Instructions
- Pre-heat your oven to 180°C / 356°F.
- Thoroughly wash and then peel the suede.
- Slice the suede into rounds, and then slice each round into chips of around 1cm x 1cm. You can cut a wedge off the base to make it easier to stand the suede up when slicing.
- Add to a baking tray and top with the olive oil, smoked paprika and black pepper. Toss the chips to ensure that they are well coated with the oil and seasoning.
- Bake at 180°C / 356°F for one hour. Give the chips a mix every 20 minutes to release steam and cook evenly.
- To prepare the fish:
- While the suede chips are roasting you can prepare the fish.
- Pat the cod fillets dry with a paper towel.
- Combine the coconut flour, almond flour and seasoning in a shallow bowl or plate.
- Beat the egg in a shallow bowl or plate. Add the juice of ½ a lemon and combine with the egg.
- First dip the cod fillets in the beaten egg, followed by the flour and seasoning, gently pressing down to allow the flour to stick. If you have any mixture remaining, you can repeat this step. Try not to handle the cod too much so that the coating stays secure.
- Place the coated cod fillets on a separate baking tray lined with parchment paper or a silicone baking sheet.
- Bake the fillets in the oven with the suede chips for the final 20-25 minutes. The cod will begin to turn golden brown. Do not flip during cooking as the fish fillets will fall apart.
- Once cooked, remove the fish and chips from the oven. Salt the still hot swede chips to your liking, giving them a quick toss to coat. Plate up the fish and chips immediately using a turner and serve hot.
- Serve with a portion of peas for a classic finish.
Notes
This recipe makes enough fish for two people, with some suede chips leftover. Store any leftover suede chips in an airtight container in the refrigerator and consume within 2-3 days.
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Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.
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