GH Paleo Crumbed Fish
Glen Hagger
Now that we are getting closer to summer, who doesn’t crave a good old fish n chips for lunch or dinner?
Chef GH has created a recipe offering a healthy take on fish minus the bad fats which not only tastes super delicious but is also good for you (and your waistline).
Before serving your meal, drizzle some of our new GH Green Goddess sauce over the fish and if you are a fan of chips and tomato sauce, try our our new Paleo Ketchup, both sauces are super delicious and the perfect touch to this meal.
INGREDIENTS
500g of your favorite white flesh fish, prawns or free range chicken (cut into strips)
1 cup cassava flour or tapioca starch
Pinch salt + pepper
2 pasture raised eggs (whisked with ¼ cup water)
2 cups organic quinoa flakes
½ tsp ground coriander
½ tsp chilli powder
Handful chopped parsley
1 tsp dried salt bush (optional)
METHOD
Place cassava flour salt and pepper in 1 bowl, egg in another bowl and quinoa and spices in another bowl.
Coat the fish, prawn or chicken in the flour then egg then quinoa, make sure they are well coated and repeat until all done.
Refrigerate for 3o minutes.
Place a large frypan in a medium to high heat, place a good knob of organic grass-fed butter and a good splash of macadamia oil or olive oil.
When sizzling place in your fish prawn or chicken and cook for 3 to 4 minutes per side. (should be nice and golden brown and crispy).
Remove from the pan and place on a plate with paper towel to remove any excess oil.
Allow to rest for 3 minutes and enjoy with GH Green Goddess sauce and sea salt!!
TIPS
Perfect on prawns, fish even chicken!
Cut up some potatoes drizzled with olive oil and roast them in the oven foe healthy take on chips (which taste amazing with our Paleo Ketchup)
Make larger batches of the crumb mix and store it in a glass jar ready for next time.
