Curried Fish and Chips

Curried Fish and Chips

25 minutes, 4 servings, 348 calories per serving*, gluten-free, dairy free, pescatarian


Curried Fish and Chips

by Rose Marie Jarry

Ingredients

  • 4 Cod fillets, fresh or unfrozen or Kingfish
  • ¼ cup potato flour
  • ¾ cup rice flakes (you can find rice flakes in an Asian market.)
  • 1 tablespoon curry powder
  • 1 teaspoon of cumin powder.
  • ¼ teaspoon of Celtic salt
  • 2 tablespoons olive oil
  • 1 tablespoon coconut oil

Directions

  1. Dry each of the filets with a paper towel. Set aside.
  2. Blend all the spices and rice flakes together, set aside in a bowl.
  3. Pour the potato flour in a separate bowl and set aside.
  4. Pour the olive oil onto a plate and set aside.
  5. Heat up a pan with the coconut oil on high heat.
  6. Dip each fish filet into the potato flour. Then roll into the olive oil and finished by rolling into the flake and spices mix.
  7. When all your fish fillets are covered with the crumble, cook into the hot pan 30-60sec on each side.  The cooking time will be different depending on the size of the fish.
  8. Serve hot with some homemade French fries and salad.

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