It is tradition on Good Friday to not eat meat, but rather feast on fish! We hope you like our take on fish and chips. We’ve paired it with our homemade mayo and a simple salad.
fish & chips
Preheat oven to 180°C and line a baking tray with baking paper.
Place the prepared potatoes into a large bowl and add olive oil, rosemary and salt. Toss well to combine before transferring to prepared baking tray and baking for 25 minutes, turning at the halfway mark.
To crumb the fish fillets: In a medium bowl, lightly beat an egg. In a separate bowl, combine the almond meal, coconut, garlic and salt. Dip each fish fillet into the egg mixture, coat thoroughly then press into the almond coconut mixture, coating each fish fillet well.
Heat a fry pan over medium heat, add the coconut oil and once melted cook the fish for 4-5 minutes on each side. Take the time to cook the fillets slowly so that they do not burn.
To prepare the mayo: crack the egg into a tall jar. Add the dijon mustard, lemon juice and salt. Pour in the oil and allow it to sit for 10 or so seconds. Using a stick blender, push it to the bottom of the jar and turn it on, resisting the temptation to move it for 20 or so seconds. As you see the mayo starting to thicken, slowly start to raise the blender towards the top of the jar.
To prepare the salad: add all ingredients into a serving bowl; season well and toss with olive oil and lemon juice.
Serve fish alongside chips and salad, seasoning further if necessary. Don't forget to add a dollop or two of your homemade mayo.