*Note from Sarah: Please welcome my brother Mark to the blog! Mark has been a part of the Everyday Paleo Team behind the scenes for a couple of years now but he’s finally/officially a blogger for EP!
I’ve always considered myself a foodie and as a child I was given the blueprint for what I now consider a true passion of mine. I have fond memories of cooking with my mom and spending time with her in the kitchen was one of my favorite childhood pastimes and most importantly, it really taught me how to be independent in the kitchen as an adult. I used to also love traveling with my family and a special part of our trips always included experiencing new and local cuisine. I have been eating paleo for over two years now and I never have loved food as much as I do now. Cooking for my family and friends has always been a joy of mine but never as exciting, challenging and rewarding as trying a whole foods, gluten free approach. Fish-n-chips has been on my list of potential new recipes since Sarah first made her tempura batter for her Fried Squash Blossoms found in her latest book Everyday Paleo Around the World Italian Cuisine.
Sarah’s ability to duplicate classic sauces and base ingredients without comprising quality, taste, consistency or appearance is setting a new standard in the paleo culinary world. Sarah’s passion coupled with the benefits of using whole food ingredients over the last few years has inspired me to push the edge of the envelope even further in recreating favorite recipes such as tamales, slider’s, barbecue sauce (found in Everyday Paleo Family Cookbook) and now fish-n-chips. One memorable vacation as a child was our trip to visit some family friends in Brookings, OR. The father of their family had been fishing that day and everyone was in the kitchen filleting fish and preparing dinner. I was so enthralled by the excitement and energy involved in making such a simple recipe so much fun; and the fresh caught fish frying in a beer batter just seemed really cool to me. As an adult I would be reminded of this experience any time I was in a pub or local grill enjoying a nice beer battered cod and garlic fries and I’ve always wanted to recreate my childhood experience for my nephews. I am ecstatic to now make fish-n-chips for my nephews without the worry of bad ingredients and also to share with you all my latest creation. The star of this whole recipe is Brother Mark’s Tarter sauce, so so good, it’s sure to bring back some memories for you too. I hope you have as much fun as I did with this one. Enjoy!
Beer Battered Fish-n-Chips
Serves 5-7 people so cut the recipe in half if needed.
3-4 pounds wild caught alaskan cod filets
1 cup tapioca flour
1/4 cup gluten free beer or sparkling water
1. combine beer batter ingredients in bowl and whisk
2. cut cod into large chunks and dip in batter
3. deep fry in pre-heated lard at med high, make sure the oil is hot before frying the fish, deep fry until golden brown and fish flakes apart when cut open
You can also use Halibut or other premium fish of your choice such as mahi mahi or haddock
Pub Style Garlic Fries (The Chips)
3 1/2 pounds white and orange sweet potatoes cut into 1/4 inch thick “fries”
1 tablespoon granulated garlic
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/3 cup minced fresh garlic
1/4 cup coconut oil, butter, or ghee
2 tablespoons minced fresh parsley
1. pre-heat oven to 350.
2. mix together the granulated garlic ,black pepper and paprica and toss with the cut up sweet potatoes to coat
3. bake on a cookie sheet greased with coconut oil for 30 min or until fully cooked and starting to turn slightly brown
4. saute 1/3 cup minced fresh garlic in the butter on med low heat until garlic is fragrant, but do not over cook or let the garlic turn brown or it will be bitter. Turn off the heat and stir in the fresh parsley
5. toss the baked fries in the butter, garlic and parsley and serve
Brother Mark’s Tartar Sauce
1 cup Everyday Paleo Mayo
4 tablespoons minced dill pickles
1 tablespoon coconut or apple cider vinegar
1 tablespoon minced capers
1 tablespoon minced fresh dill
1 tablespoon minced white onion
1 teaspoon lemon juice
1 teaspoon ground mustard
pinch salt (or to taste)
pinch black pepper (or to taste)
1.whisk together all ingredients in a bowl and serve with the fish; garnish with lemon wedges and fresh dill