Sourdough Fish and Chips

If you would have asked a younger me to eat fish and chips I would have said no-way Jose.  Unless of course you were talking about the kind that came from a box in the freezer. You know, the kind that sort of resembles fish with it’s perfectly symmetrical rectangle shape. Oh, wait? Are fish rectangular?

Any way, the first time I had real fish and chips (not from a box) was at a restaurant some years after leaving home.  It left a good enough impression on me that I thought I’d make it at home. I mean who doesn’t love deep fried stuff? And fries? It’s the American way.  Well the stole from the British American way…

Only, in my natural fashion, I had to “healthify” the original.  This recipe features grass-fed beef tallow for frying, sourdough for batter and wild caught fish.  It’s fish and chips on nutritional steroids.

So a run down of why this recipe is better than all the others.

Grass fed tallow totes the benefits of:

  • Being high in CLA, a type of fat that has been shown to reduce the risk of heart disease and cancer.  CLA can also discourage weight gain and build muscle.
  • Tallow can also help to regulate blood sugar which means it can help prevent diabetes and metabolic syndrome.
  • It’s also full of vitamins A, D, E and K. Winner, winner-er beef dinner? (source)

Sourdough is good for you for the following reasons:

  • lowers insulin response and improves glucose tolerance
  • predigests the starches which makes it easier for you to digest
  • activates phytase which breaks down the phytates found in the grain which in turn frees up minerals that were bound to the phytates (source)

Wild Caught Fish boasts these awesome facts:

  • Fish can lower risk of heart attacks, stroke and death from heart disease
  • Full of Omega-3 Fatty Acids which are important for growth and development
  • Can reduce decline in brain function in elderly
  • An excellent source of vitamin D (source)

But really do you even care that it is healthier when it’s this tasty???

My toddler ate it. That is proof enough of how good it is.  She’s a hard crowd to please.

Sourdough Fish and Chips

Ingredients

Instructions

  1. Cut the potatoes into fries and place in a bowl with warm water. Set aside.

  2. Pour the starter into a shallow bowl.  Add the salt, pepper and paprika. Stir to combine.  Thin with a little water if needed.

  3. Heat 2-4 inches of tallow or oil in a deep skillet or pot to 375*F.

  4. Dip the fish first in the dry flour then in the batter. Carefully place in the hot oil. Cook 3-5 minutes per side. Or until done.

  5. Place done fish in a warm oven and repeat with the remaining fish.

  6. While cooking the fish, drain and pat dry the fries.

  7. When done with the fish fry the potatoes until golden brown and done.

  8. Serve with tartar sauce and malt vinegar!

Print

Sourdough Fish and Chips


Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 lb white fish
  • 11/2 cups sourdough starter (how to make one found here)
  • 1 tsp salt
  • 1 tsp pepper
  • 11/2 tsp paprika
  • 1 cup sprouted flour (any flour will work)
  • 5 large potatoes
  • tallow or other frying oil

Instructions

  1. Cut the potatoes into fries and place in a bowl with warm water. Set aside.

  2. Pour the starter into a shallow bowl.  Add the salt, pepper and paprika. Stir to combine.  Thin with a little water if needed.

  3. Heat 2-4 inches of tallow or oil in a deep skillet or pot to 375*F. 

  4. Dip the fish first in the dry flour then in the batter. Carefully place in the hot oil. Cook 3-5 minutes per side. Or until done.

  5. Place done fish in a warm oven and repeat with the remaining fish.

  6. While cooking the fish, drain and pat dry the fries.

  7. When done with the fish fry the potatoes until golden brown and done.

  8. Serve with tartar sauce and malt vinegar!

 

 

 

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