We always have an abundance of fish in our freezer at any given moment. My in-laws are avid fishermen (fisher-people?!) and spend lots of time on the ocean catching fish on their boat or those big party boats that take you wayyyy out there for a fishing free for all! I love going out with them and am actually not too bad at catching keepers myself, but my mother-in-law is the real professional here let's face it. We fish off the south coast of Long Island most times, where sea bass, porgy, and striped bass are plentiful. It's usually an early morning jaunt that turns into all afternoon on the water which is honestly my favorite thing. When we've had enough, we high tail it home where my father-in-law and brother-in-law clean, debone, and fillet the day's catch. It's truly one of my favorite things to do when we visit them, but when we aren't there, they're all still fishing pretty much year round so it's very rare that I actually ever have to go out and buy fish. Lucky for me, I know!
We've had a stockpile of sea bass and porgy for awhile now and before I'm allowed to take more, I need to finish what we have. We plan to visit them at the end of August so I knew it was time to make room in the freezer for our next catch, but was honestly getting sick of doing fish tacos so frequently, so I decided to try an old favorite that I have not tasted in years: Fish + Chips! I've yet to come across a restaurant that does this gluten free, let alone paleo, and never trust a dish like this to be low FODMAP friendly unless I'm making it myself, so... I did!
This was an absolute crowd pleaser and I'm happy to report held up really well as leftovers! Typically I steer clear of leftover seafood, but these babies held up! This recipe makes enough for 4-6 servings depending on how hungry you are and is perfect for the whole family! Don't forget to let me know what you think in the comments + post pictures with #PDLrecipes when you make it!
For the Fish
1 lb white fish fillets (I used Sea Bass)
1/2 cup tapioca starch
1/2 cup almond or paleo flour
1 tsp white pepper
1 tsp paprika
1 tsp ground mustard seed
1/2 tsp turmeric
1/2 tsp black pepper
1/4 tsp sea salt
1 large egg
1/2 cup unflavored seltzer water
ghee for frying
For the Chips
4-6 small white potatoes, cut into matchsticks/wedges
1-2 tbsp olive oil
1/2 tsp sea salt
1/2 tsp white pepper
1/2 tsp paprika
For the Tartar Sauce
1 cup Primal Kitchen Avocado Mayo (or other paleo friendly mayo)
1/2 cup relish
1/4 cup capers with their juice
salt + pepper to taste
Pre-heat oven to 425 while you cut and prep the potatoes.
Slice potato into matchsticks or wedges and add to a large mixing bowl.
Once all potatoes are sliced, add olive oil and spices to the bowl, tossing to fully coat each wedge.
Place wedges on a parchment line baking sheet, making sure to leave space between each wedge.
Bake for 45 minutes while you prepare the fish. Note: you will want to start the fish when the potatoes are just about done. You will be turning the oven heat down to 250 to finish off fish/keep it warm while you fry all pieces.
In a large mixing bowl, combine all dry batter ingredients first, then add egg + seltzer water whisking vigorously to combine.
Over medium heat, melt 1-2 tbsp of ghee for frying.
If your fish isn't already in smaller pieces, cut filets into "fish sticks" or desired size, then dip in bowl with batter until fully coated.
Place fish in frying pan with ghee (you can fry multiple pieces at once) and cook about 2 minutes on each side.
When first round is finished, place it on a parchment lined baking sheet in the oven at 250.
Continue this process until all pieces are fried. Add more ghee to the pan if needed.
Prepare the tartar sauce in a small mixing bowl. Taste and adjust accordingly.