“Fish & Chips” and Paleo are three words you would not likely think go well together, and you’d be correct, if you’re considering the traditional preparation which would be to batter, then deep fry fish and julienned potatoes.
How about not battering, not deep-frying and not using potatoes? At the risk of committing blasphemy to those who hold their fish & chips near and dear to their hearts, or perhaps I should say stomachs, I’ve improvised a little, or maybe a lot, to create a healthy, Paleoized version of this English classic.
Out go the fries, as we refer to what readers in the UK call chips and in come the veg!
Skeptical? Fine, but give it a try before you judge!
• 4 tablespoons olive oil, plus more if needed
• Large Bell Peppers- one each red, orange and yellow, seeded and cut into ½” thick strips
• 2 pounds cod fillets
• Freshly ground black pepper
• Pinch of cayenne pepper, if a little heat is desired
• 2 Tablespoons toasted, crushed walnuts
• 4 cups loosely packed mixed greens
• Freshly squeezed lemon juice
• Preheat oven to broil
• Toss half the olive oil with the bell peppers and place on wire rack over baking sheet. Place in oven under broiler and set timer for 5 minutes.
• Heat rest of oil in cast iron skillet over medium.
• Pat fillets dry with paper towel and season with pepper.
• Place fillets in skillet and cook just a few minutes, until browned, then gently flip over.
• Turn peppers over and add 5 more minutes to the timer.
• As fillets cook, remove from pan and place on paper towel to drain. Repeat until all fillets are cooked, adding a bit more olive oil if needed.
• Peppers should be crisp and brown before removing from broiler.
• Arrange mixed greens on plate, then serve fillets with peppers on the side and a squeeze of fresh lemon juice
Not your typical breaded, deep fried meal, but your body will thank you, and you’ll feel far happier seeing that number on the scale heading south by continuously making up healthier versions of not-so-healthy meals!