Pan-Fried Battered Fish
Baked Parsnip Fries
Ingredients
- 2 lb cod (or use other firm white fish)
- ½ cup tapioca flour
- ¾ tsp salt
- ¼ tsp pepper
- ¼ cup sparkling water
- 1 large egg
- Avocado oil (for frying)
- ½ cup avocado-oil mayonnaise
- 1 Tbsp dill pickle relish
- 1 Tbsp minced fresh dill
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
Instructions
- Cut fish into 4-inch pieces; pat dry with paper towels.
- Whisk together flour, garlic powder, salt, and pepper in a medium bowl; add sparkling water and egg, whisking until smooth.
- Pour oil to a depth of ¼ inch into a large skillet; heat over medium heat. Dip fish in flour mixture to coat, letting excess drip off. Fry fish, in batches, in hot oil 4 to 5 minutes per side or until golden brown and fish flakes with a fork.
- Drain on a wire rack over paper towels. Stir together mayonnaise, relish, dill, lemon zest, and juice; serve with fish.
Side Dish Ingredients
- 2 lb parsnips
- 2 Tbsp avocado oil
- 1 tsp salt
- ¾ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Cut parsnips into ¼-inch-thick sticks. Toss together parsnips, oil, salt, and pepper on a large foil-lined baking sheet; arrange in a single layer.
- Bake 20 minutes. Turn fries over; increase oven temperature to 450°F. Bake 5 to 10 minutes longer or until fries are crisp.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
459
|
155
|
614
|
| Fat (g) | 35 | 5 | 40 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 28 | 2 | 30 |
| Carb (g) | 9 | 27 | 36 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 543 | 403 | 946 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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