Fresh Catch of the Day!
Updated: Jun 5, 2019
At this time last year, my sweet hubby was out catching Spring Salmon. That fishery has been shut down now to protect the Southern Vancouver Island Orca Pod that eats only Spring (Canadian speak for Chinook) Salmon. What to do?
My sweet Ryan Walter caught us a gorgeous Ling Cod yesterday, instead.
I had been wanting to try my hand at a healthier version of Gluten-free fish and chips, and I had my opportunity, ocean to table in just a few hours. Here are the details of my first-ever attempt:
1/2 cup organic coconut flour
¼ cup organic tapioca flour
¼ cup organic fonio flour
(or use any combination of organic, gluten-free flour to make 1 cup in total)
1 cup organic cornstarch
1 teaspoon monk fruit or erythritol sweetener
1 teaspoon cayenne pepper (to boost metabolism)
1 teaspoon paprika (to boost HDL)
1 teaspoon sea salt
Freshly ground pepper
12 ounces sparkling water (we have a soda stream built into our fridge, but you could also use gluten-free beer)
1/2 - 1 cup organic extra virgin coconut oil (enough to come ½ inch or so up the sides of my cast iron pan)
1 large ling cod, skinned, filleted, and deboned
1. Mix dry ingredients in a large bowl
2. Just before you are ready to fry, add sparkling water to dry ingredients and mix well
3. Heat cast iron pan on medium high and add coconut oil until small bubbles form (or temperature reaches 375 degrees F)
4. Working in batches, dip each fillet in batter and hold vertically to let excess batter drip back into bowl.
5. Lay fillets in pan, making sure no sides touch. Fry for 3 minutes or until batter on bottom is set.
6. Flip and fry for another 3 minutes.
7. Keep fried fillets warm in the oven (uncovered!)
I served this with oven roasted yam fries, prepared first, (along with the dry ingredients of the batter, and guacamole), and we had a hot tub while they roasted.
Oven-roasted Yam Fries:
1. Heat oven to roast at 325-375 degrees. Put 2 or more shallow pans in the oven as it warms up.
2. Wash and peel (if necessary) 3 large yams or sweet potatoes.
3. Halve the potatoes and then slice them thickly.
4. Remove pans from oven and add a large dollop of organic extra virgin coconut oil to each.
5. Toss sweet potatoes in melted oil and add Himalayan pink salt, freshly ground organic pepper, organic paprika and/or organic thyme. I used thyme in one pan and regular & smoked paprika in the other to do a taste test. Ryan liked both :)
Roast approximately 25 minutes, or until done, turning occasionally.