Fish and Chips-Low Histamine Version

• Gluten free
• Paleo

• Seafood

  • 1 lb Cod, fillet

• Produce

  • 1/2 tsp Garlic powder
  • 2 Sweet potato strips, medium

• Refrigerated

  • 3 Individual egg yolk

• Baking & Spices

  • 3 tbsp Coconut flour
  • 3 Sea salt

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 3 Coconut oil
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 3/4 cups Coconut

• Liquids

  • 2 tbsp Water

Found on onceamonthmeals.com

Description

Ingredients

• 2 medium Sweet Potato Strips
• 1 teaspoon Sea Salt #1
• 2 teaspoons Apple Cider Vinegar
• 1 tablespoon Coconut Oil #1
• 1 tablespoon Olive Oil
• 1 pound Cod Fillet
• 3 tablespoons Coconut Flour
• ¾ cups Coconut, Shredded
• 1 teaspoon Sea Salt #2
• ½ teaspoons Garlic Powder
• 3 individual Egg Yolk
• 2 tablespoons Water
• 6 tablespoons Coconut Oil #2

Directions

• Toss sweet potato fries together with sea salt #1, apple cider vinegar, coconut oil #1 and olive oil. Spread evenly in a single layer on a non stick baking sheet. Bake 375 for 15 minutes. Move to the top rack of the oven and broil 1-2 minutes per side until browned and crispy. Cut cod into strips, 2 inches wide and 3-4 inches long. Mix coconut flour, shredded coconut, sea salt #2 and garlic powder together in a bowl. In another bowl beat together egg yolks and water. Heat half of coconut oil #2 in skillet over medium-high heat. Working in small batches dip cod fillets in egg yolk mixture and then dredge in flour mixture. Fry in skillet until golden brown and crispy. Change coconut oil after each fry batch to avoid burning the shredded coconut. Drain over a wire rack. Serve immediately with sweet potato fries.

Nutrition