Lectin-Free Fish and Chips Recipe
This Lectin-Free Fish and Chips recipe offers a healthier, crispy twist on the classic British dish, using almond flour and flaxseed for a satisfying crunch. It’s a perfect, balanced meal with protein, fiber, and healthy fats, free from lectins and gluten.
Ingredients
For the Fish:
- 4 white fish fillets cod, haddock, or similar
- 1 cup almond flour for coating
- ¼ cup ground flaxseed for crunch
- 1 egg for binding
- Salt and pepper to taste
- 1 tbsp olive oil for frying
For the Chips:
- 4 medium-sized potatoes peeled and cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
Preheat the Oven:
- Preheat your oven to 425°F (220°C) to prepare for baking the potato wedges.
Prepare the Chips:
- Toss the potato wedges in olive oil, garlic powder, paprika, salt, and pepper. Spread them on a baking sheet and bake for 25 minutes, flipping halfway through.
Coat the Fish:
- Mix almond flour, ground flaxseed, salt, and pepper. Coat the fish fillets with this mixture, then dip them in a beaten egg to help the coating stick.
Fry the Fish:
- Heat 1 tbsp of olive oil in a frying pan over medium heat. Cook the coated fish fillets for 3-4 minutes on each side until golden brown and cooked through.
Serve and Enjoy:
- Serve the crispy fish fillets alongside the baked potato chips. Add a lectin-free dipping sauce if desired. Enjoy your healthier version of fish and chips!
Notes
- Calories: 350 kcal
- Fat: 18g
- Protein: 28g
- Carbs: 25g
- Fiber: 4g
- Sugar: 4g
- Sodium: 550mg
- Cholesterol: 70mg