Pan-Fried Battered Fish
Baked Parsnip Fries
Ingredients
- ¾ lb cod fillets (or use other firm white fish)
- ¼ cup arrowroot
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp sparkling water
- Avocado oil (for frying)
- 1 Tbsp avocado-oil mayonnaise
- 1 tsp dill pickle relish
- 1 tsp minced fresh dill
- ½ tsp lemon zest
- 1 tsp fresh lemon juice
Instructions
- Cut fish into 4-inch pieces; pat dry with paper towels.
- Whisk together arrowroot, salt, and pepper in a medium-size bowl; add sparkling water, whisking until smooth.
- Pour oil to a depth of ¼ inch into a skillet; heat over medium heat. Dip fish in arrowroot mixture to coat, letting excess drip off. Fry fish in hot oil 4 to 5 minutes per side or until golden brown and fish flakes with a fork.
- Drain fish on a wire rack over paper towels. Stir together mayonnaise, relish, dill, lemon zest, and juice; serve with fish.
Side Dish Ingredients
- ½ lb parsnips
- 2 tsp avocado oil
- ½ tsp salt
- ¼ 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 foil-lined baking sheet; arrange in a single layer.
- Bake 20 minutes. Turn fries over; increase oven temperature to 450°F. Bake 5 minutes longer or until fries are crisp.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
504
|
127
|
631
|
| Fat (g) | 35 | 5 | 40 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 30 | 1 | 31 |
| Carb (g) | 17 | 21 | 38 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 854 | 593 | 1447 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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