A Twist on a Classic – Fish & Chips #Blog

Victoria Hayes
6th June 2019

Friday 7th June is National Fish and Chip Day!!

To Celebrate, this recipe comes to us courtesy of the Hollies Farm Shop and their wonderful newsletter
if you don’t already get one, we recommend it. (and not just because this month we are on the front cover!)
Sign up here : – https://www.theholliesfarmshop.co.uk/other-info/newsletter-sign-up/

 

Clean and Lean Recipe – Coconut Crumbed Cod with Celeriac Chips and Curry Mayonnaise

Ingredients for Celeriac Chips

1 celeriac, peeled and chopped into chip pieces

1 tbsp coconut oil

Himalayan pink salt

Bunch fresh rosemary

2 garlic cloves, chopped

 

Ingredients for crumbed cod 

300g cod (or other white fish), skins off, bones out

1 egg, beaten

3/4 cup desiccated coconut

1 tbsp coconut oil

1 lemon, cut into wedges

Salt & Pepper

Ingredients for Curry mayo

2 egg yolks

1 tbsp Dijon mustard

juice of 1 lemon

¾ cup coconut oil

¾ cup olive oil

½ onion, sliced

2 tbsp butter

1 ½ tbsp. curry powder

1 handful fresh coriander

Juice of 1 lime

Salt and pepper

 

Method – Celeriac Chips

Turn on oven to 200’C

Place the celeriac into a pan of water, bring to the boil and parboil the celeriac until soft

Drain the water and pat the chips dry

In a roasting tin melt a Tbsp of coconut oil

Then add the celeriac, garlic and rosemary

Sprinkle with salt

Roast for 35 minutes until brown

Method  – Crumbed Cod

Cut the fish into strips

Place the beaten egg in one dish and the coconut in another. Dip each strip of fish, one at a time, into the egg and then into the coconut.  Place the crumbed pieces on a tray.

Melt the coconut oil in a frying pan and pan fry each piece until golden brown.

Season and serve hot with lemon wedges, celeriac chips and curry mayo.

Method – Curried Mayo

Combine the egg yolks, mustard and lemon juice in a food processor

Melt the coconut oil (avoid heating too much so it doesn’t curdle the eggs).

Whilst the food processor blends, slowly pour the coconut oil and olive oil to the mixture.

Sauté the onion in the butter until golden brown, then add the curry powder and fry until the aromas are released.  Mix with the mayonnaise with a stick blender and season to taste.

 

Serve a tablespoon with the fish and chips.