The Hollie’s Fish & Chips with Curry Mayonnaise #Recipe
Vanessa Owen
7th April 2020
Coconut crumbed cod with celeriac chips and curry mayonnaise. A great Friday night supper! Endorsed by Clean & Lean by Emma Wilson Fitness
Celeriac Chips
- Preheat oven to 200C
- 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
- Add the celeriac, garlic and rosemary
- Sprinkle with salt
- Roast for 35 minutes until brown
Curry Mayonnaise
Whilst the chips are cooking…
- 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.
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.
Recipe Info
Serves
2
Ingredients
Celeriac Chips
1 celeriac, peeled and chopped into chip pieces
1 tbsp coconut oil
Himalayan pink salt
Bunch fresh rosemary
2 garlic cloves, chopped
Curry Mayonnaise
2 egg yolks
1 tbsp Dijon mustard
1 lemon, juiced
3/4 cup coconut oil
3/4 cup olive oil
1/2 onion, sliced
2 tbsp butter
1 & 1/2 tbsp curry powder
1 handful fresh coriander
1 lime, juiced
Salt and pepper
Crumbed Cod
300g cod (or other white fish) skins off and bones out
1 egg, beaten
3/4 cup desiccated coconut
1 tbsp coconut oil
1 lemon, cut into wedges
Salt and pepper
Equipment
Pan
Roasting tin
Food processor
Stick blender
2 Dipping Bowls
Frying Pan