This gluten-free version of fish 'n' chips is finger-licking good. While it doesn't skimp on flavour, it's a lot healthier than most versions you'll buy from a take-away outlet.
200g macadamias, chopped into pieces or blended to a crumb in a food processor
50g shredded coconut
2 tbsp parsley, chopped
100g tapioca flour
3 free-range eggs, lightly whisked
600g your favourite fish fillets, skinned and pin-boned (flat head, whiting or snapper are all great options)
250ml coconut oil
lemon to serve
For sweet potato chips
800g sweet potato, peeled
80ml coconut oil, melted
Sea salt and freshly cracked pepper
3 sprigs rosemary, roughly chopped
10 sage leaves, roughly chopped
1. Mix macadamia crumbs, shredded coconut and parsley together in a bowl.
2. Put the tapioca flour in a shallow bowl, the egg in another bowl and combine macadamia crumbs and parsley in a third bowl. Lightly season the fish with some salt, and then dust lightly with the flour. Coat the fillets in the egg first, then roll the fish in the macadamia crumbs, patting down firmly.
3. Melt the oil in a frying pan over medium heat and shallow-fry the fish for 60 seconds until golden and crispy, then turn over and cook for a further 60 seconds or until crispy on both sides. Season with sea salt.
4. Drain off excess oil from the fish fillets using paper towels, then serve while hot with fresh lemon wedges, sweet potato chips (below) and a side salad.
1. Preheat the oven to 200C. Lightly coat a large baking tray with coconut oil.
2. Cut the sweet potato into 5mm thick slices, then cut the slices again lengthways into 5mm thick strips.
3. Place the sweet potato, melted coconut oil, salt, pepper, rosemary and sage in a large bowl and mix well. Spread on the prepared tray in a single layer.
4. Bake for 10 minutes, then turn sweet potato strips over and continue baking for another 5 minutes, or until tender and lightly browned. Keep a close eye on the fries as they can burn easily.
Serve fish and chips with lemon wedges.