THIS HEALTHY FISH BATTER IS MUCH EASIER TO MAKE, AND EASIER ON YOUR BELLY.Fresh caught fish is a staple around here, especially since our city is right on the cusp of the great lakes. You can easily find fresh fish & chip stops in any Ontario city that borders a lake, but, did you know that there are a ton of spots around here where you can buy local, fresh caught lake fish? It doesn’t really matter what kind of fish you get (whitefish works best battered), what matters is that it is fresh, and it’s wild. Jenni tends to grab her fish from Purdy’s, and this fish and chip recipe always comes out tasting incredibly delicious. The beer aspect for this healthy fish batter is pretty simple, any lager will do, but we have found that a hands down, amazing beer to add to your fish fry is Steam Whistle. Not only is their company of quality standards, their green initiatives through the roof, but their beer is made with 4 simple ingredients: spring water, malted barley, hops and yeast! You know what you’re getting with Steam Whistle, and that’s why we are all for it. To learn more about this amazing brewery, check out our interview and local feature here. If you want to go completely gluten-free make sure you check out your local gluten-free beer selection! This healthy fish batter can be made with sprouted grains or with gluten-free mix, it totally depends on your preference here.
USE OIL SPARINGLYThe combination of a gluten-free flour, and just a small amount of avocado or olive oil for frying the fish, rather than submerging it in a tub of canola or vegetable oil, works just as nicely. Using a stable oil is imperative when it comes to cooking food on the stove-top, check out this article on the best cooking oils for high temps, and why it’s important. You can also download our Healthiest Oils For Cooking Guide here:
Fish & Chips With A Healthy Fish Batter
Fish & Chips
- 1 large Yukon gold potato
- 1 medium sweet potato
- 1/4 cup avocado oil divided (use avocado, ghee, butter or olive)
- 6 pieces fish white fish such as haddock or cod
- 2 1/4 cup Steam Whistle or other lager
- 2 cups spelt flour or gluten-free flour blend some extra aside
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/2 tsp paprika
- salt & pepper to taste
Dijon Caper Tartar Sauce:
- 1 cup mayonnaise or full-fat greek yogurt
- 2 tbsp lemon juice
- 2 to 3 tbsp dill pickle or dill pickle relish finely chopped. **See where to buy below.
- 2 tsp capers chopped
- 2 tsp grain Dijon mustard
- salt & pepper to taste
- Cut the potato into thin slices, place in a large bowl with water and set aside. You can do this and leave overnight, the longer they are in water, the better.
- Preheat oven to 420F.
- Mix the fry seasoning and set aside
- Whisk together the spelt flour, beer, garlic, chili, paprika, salt and pepper, thoroughly.
- Drain and dry the fries, toss in 2 Tbsp of oil, and the fry seasoning. Line on a parchment lined baking tray (do not overcrowd or they won’t cook properly) and place in the oven for 25-30 minutes).
- Meanwhile, heat apx. 2 Tbsp of oil on skillet over medium.
- Dry the fish filets, and dredge in flour and then dredge in the batter.
- Place fish filets on the hot skillet and cook 3-4 minutes each side.
- When cooked, remove from heat and place on a paper towel to soak up excess oil.
- 10. Mix together the tartar sauce ingredients.
*The fish takes a while to cook because you should do them in batches of 2. In order to keep them warm and crispy, keep in microwave, or place them in the oven for a few minutes before serving.