10 minute fish & chips
If you're like me and have a toddler who won't eat fish unless it's covered in batter... welcome to my life. In fact, it is more often than not that he eats the chips and only the batter but leaves the fish (FML!). My mission was to find a "healthier" version of batter that didn't use a million plates & that would take little time.
I have had success with the below recipe which is semi healthy and surprisingly easy! Let me know what you think!
Serves 2 adults, 2 toddlers
Ingredients
10-12 small whiting or gurnard fillets (you can use a deboned alternative and cut into small pieces)
4 potatos (cut into wedges)
Olive oil (for the chips)
Avocado or rice bran oil (for shallow frying fish)
For batter:
1.5 cups self-raising flour (I used Nodo Gluten Free self-raising flour). If using plain flour, add 1 tsp of baking soda)
2 egg whites
Pinch celtic sea salt or himalayan salt
1 cup soda water*
Note* Your batter should be thick enough to coat the fish fillets! If it seems too watery, add more flour. If it seems TOO thick, add more flour.
Method
Place all batter ingredients in a bowl (egg whites, flour, soda water, salt), whisk together until well-combined. Add fish to bowl and coat each fillet. You can leave the fish in the bowl in the fridge until you need to cook dinner. Frying the fish will only take 5-10 mins max.
Thoroughly oil potato wedges, salt and place in a 185 degree oven for 45 minutes or until golden brown.
In a frying pan, heat rice brand & avocado oil until the base of the pan is covered. Wait 5 minutes until oil has thoroughly heated. Add fish (they should sizzle as they hit the pan). Fry for 3-4 minutes on each side or until each side is golden brown.
Remove fish and place on a paper towel to absorb excess oil. Serve with chips, salad (if your child will eat it) and Mingle Seasoning tomato sauce. FYI, I often still serve vegetables on my child's plate despite the fact I 100% know he won't eat it. Exposure is everything! One day they'll surprise the crap out of you and eat a vegetable.