Best Fish & Chips with Lemon Caper Mayo

Yes, you can fit fish and chips into your clean meal plan! This version boasts a grain-free batter and shallow frying technique in avocado oil. Thinly slicing the potatoes makes for a large serving from just one small potato.
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Best Fish & Chips with Lemon Caper Mayo recipe

Best Fish & Chips with Lemon Caper Mayo

NOTE: If following our Meal Plan, refrigerate cod and mayo separately and reheat when called for. Store chips in a sealed container at room temperature.

  • Duration
  • Prep Time
  • 2Servings

Ingredients

FISH & CHIPS

  • ¾ cup avocado oil

    ¼ cup tapioca starch, divided

    ⅓ cup almond flour

    2 tbsp cassava flour

    ¼ tsp sea salt, divided

    ½ cup sparkling water, or as needed

    8 oz skinless cod, cut into 4 pieces

    2 red potatoes, very thinly sliced

    ⅛ tsp smoked paprika

LEMON CAPER MAYO

  • ⅓ cup olive oil mayonnaise

    1 tbsp drained and chopped capers

    1 tsp lemon zest + 1 tbsp fresh lemon juice

    1 tsp dried dill

    ¼ tsp ground black pepper

Preparation

1. In a 2-quart pot on high, heat oil to 375°F on a thermometer.

2. Meanwhile, on a plate, place 2 tbsp tapioca starch. In a bowl, whisk together almond flour, cassava flour, remaining 2 tbsp tapioca starch, pinch salt and sparkling water. (Note: Mixture should be consistency of thin pancake batter and it may thicken as it sits. If necessary, thin it with 1 to 2 tbsp more sparkling water.)

3. Dredge cod pieces first in tapioca starch and then dip in batter, letting excess drip off. Fry 2 pieces of cod at a time in hot oil for 2 to 3 minutes, then flip and cook 2 to 3 minutes more. Place on a paper towel–lined plate to drain, and repeat with remaining pieces. Sprinkle pieces with pinch salt.

4. Working in 2 batches, fry potatoes in hot oil for 5 minutes, until golden. Transfer with a slotted spoon to a paper towel–lined plate. Sprinkle with smoked paprika and ⅛ tsp salt.

5. Meanwhile, in a bowl, combine ingredients for Lemon Caper Mayo; serve with cod and chips.

Nutrition Information

  • Serving Size: ½ of recipe
  • Calories: 876
  • Carbohydrate Content: 61 g
  • Cholesterol Content: 56 mg
  • Fat Content: 60 g
  • Fiber Content: 7 g
  • Protein Content: 26 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 653 mg
  • Sugar Content: 4 g
  • Monounsaturated Fat Content: 30 g
  • Polyunsaturated Fat Content: 21 g