Fish and ‘Chips’ with Tartar Sauce
FISH AND ‘CHIPS’ WITH TARTAR SAUCE
SERVES 4
KEEP ON TRACK
Per serving
Fat 59g Carbs 12g Protein 51g
FOR THE TARTAR SAUCE:
125ml mayonnaise
125ml sour cream
30ml capers, roughly chopped
30ml gherkins, roughly chopped
small handful parsley, chopped
small handful dill, chopped
salt
FOR THE ‘CHIPS’:
30ml olive oil
200g halloumi, sliced thinly into fries
FOR THE FISH:
2 eggs
45g coconut flour
salt
45g almond flour
45g desiccated coconut
750g white fish fillets
45ml olive oil
1 lemon, sliced into wedges, for serving
1. FOR THE TARTAR SAUCE:
Combine all the ingredients in a bowl and set aside until needed.
2. FOR THE ‘CHIPS’: Heat the oil in a medium non-stick pan over medium heat. Quickly fry the halloumi in the oil until golden on both sides. Drain on kitchen towel paper and set aside until needed.
3. FOR THE FISH: Crack the eggs in a bowl and whisk with a fork until the yolks are broken and the eggs are combined and frothy.
4. Sprinkle the coconut flour on a plate and season with salt. On another plate, mix the almond flour, desiccated coconut and salt.
First, coat the fish pieces with the coconut flour, then dip in the beaten
