Paleo Fish n Chips with Lime Aioli

Kitchen Gadgets: 


Stick blender

Flat oven tray

Non-stick frypan


Slicing tool for chips

Plastic bag

Ingredients: Fish and Chips:


2 large wild-caught fish fillets (flathead, whiting etc. work well)
1/4 cup green banana flour
About 1 cup white flesh sweet potato (Japanese variety) or regular organic white potato
Salt, pepper to taste
About 1/2 cup oil/fat for shallow frying (grass-fed ghee, grass-fed tallow/lard, coconut oil)

Optional: dried herbs and spices of choice to add a new level of flavour to the fish

Ingredients: Aioli:

1 cup olive, avocado or macadamia oil (raw olive oil can have an overpowering taste)
1 pastured/organic egg
1 tbsp fresh lime juice
Salt to taste

Method: Chips:

1. Preheat oven to 170 degrees Celsius
2. Peel the sweet potato then use a slicing tool, or knife, to make chips
3. Line a flat oven tray with baking paper to prevent sticking, place the chips in a plastic bag with some oil, salt and pepper then, holding the top closed, shake well to evenly coat the chips
4. Spread the chips evenly on the paper on the tray, ensuring none are overlapping then place the tray in the oven to cook. It's a good idea to check on the chips every 5 minutes and move them around as needed to ensure even cooking. It'll depend on your oven so it's best to check often to prevent some chips from burning.
6. Drizzle a small amount of oil over the chips if you check on them and notice they're becoming dry. This variety of sweet potato absorbs a lot of liquid.
7. Once all chips are lightly brown and cooked to your liking (try one that's cooled to test doneness), transfer to a cooling rack and dab with paper towel to remove excess fat. Placing the chips onto sheets of paper towel they can become soggy


Method: Fish:

1. In a flat container add the banana flour, salt and pepper then stir
2. Carefully score the skin side of the fish fillets to prevent fish from curling while cooking
3. Place a fillet of fish into the banana flour and coat evenly on both sides. Set aside and repeat with each fillet
4. Heat a large non-stick frypan to a moderate temperature and add some oil/fat (have spare oil/fat if cooking in batches)
5. Once the pan is hot enough (the oil should be spitting a little), gently place fish into the pan ensuring each piece has oil/fat underneath. It's fine to crowd the pan as long as each piece has a small gap around the edges to be able to use tongs or a spatula to move them when needed
6. Cook the fish for a couple of minutes (depending on the thickness) until the bottom is browning, then gently flip over to brown the other side and finish cooking through
To test if the fish is cooked properly simply insert a toothpick into the thickest part of one piece and if there's softness then some resistance, part of it is still raw
7. Transfer each piece of fish, once cooked through, to a cooling rack and dab with paper towel to remove excess fat. Placing the fish onto sheets of paper towel it can become soggy
8. Serve with the chips and a dish of aioli and wedges of fresh lemon

Method: Aioli:

1. In the stick blender jug place all ingredients, except for the oil, and blitz on high speed for a few seconds to combine
2. Hold the oil bottle/jug in one hand right at the top rim of the stick blender jug holding it in place with your forefinger to stabilize the jug, then holding the stick blender in the other hand, have the stick blender on high speed and slowly pour the olive oil into the jug, lifting the stick blender up and down to ensure the oil emulsifies properly. Pouring speed doesn't have to be too slow, one of the benefits of using a stick blender is pouring can happen quickly (as opposed to a regular blender), however, if this is your first attempt it's recommended to pour slowly until you get the hang of it. The trickiest part is keeping the stick blender jug stable because as the mixture thickens the jug wants to turn around
If using a regular blender it's important to pour the oil in as a thin slow drizzle otherwise the mixture will split. The blending speed needs to be high, the oil can be poured into the lid hole very slowly until the mayo mixture becomes very thick. The ideal thickness is achieved when you can spoon some mixture out and it stands up on the spot



A healthy homemade version of a takeaway favourite!


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