Fish And Chips With Tartar Sauce

Name: Fish And Chips With Tartar Sauce
Ingredients: 1 cup almond flour; 1½ teaspoon sea salt; 1/3 teaspoon cayenne pepper; 1-2 large eggs, beaten; 1 pound skinned white fish fillets, 3/4-inch thick, cut into sticks 1-inch wide and 2½-inches long; extra-virgin olive oil; lemon wedges, to serve; 2¾ pound celeriac, skin cut off; finely grated zest of 1 lemon (optional), plus 1 tablespoon lemon juice; 2 tablespoon extra-virgin olive oil; 2 tablespoon unsalted butter; sea salt and freshly ground black pepper; 1 level teaspoon grainy mustard; 1 level tablespoon finely chopped pickles; 1 level tablespoon finely chopped capers; 1 heaping tablespoon finely chopped flat-leaf parsley; 2/3 cup mayonnaise

Anne Bell|Feb. 5, 2015 4:02 pm EST

3.8 (5 ratings)

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Here we have homemade fish sticks, lightly coated in ground almonds in place of breadcrumbs, and oven-roasted fries that rely on celeriac rather than potato. You could get out the ketchup, but my own weakness is for tartar sauce.This one’s on my desert island list: just think of all those freshly caught fish cooked over an open fire — all you need for perfection is some mayonnaise laced with capers and onions. — Anne Bell, Low Carb Revolution : Comfort Eating for Good Health.

Servings

4

Ingredients

1 cup almond flour
1½ teaspoon sea salt
1/3 teaspoon cayenne pepper
1-2 large eggs, beaten
1 pound skinned white fish fillets, 3/4-inch thick, cut into sticks 1-inch wide and 2½-inches long
extra-virgin olive oil
lemon wedges, to serve
2¾ pound celeriac, skin cut off
finely grated zest of 1 lemon (optional), plus 1 tablespoon lemon juice
2 tablespoon extra-virgin olive oil
2 tablespoon unsalted butter
sea salt and freshly ground black pepper
1 level teaspoon grainy mustard
1 level tablespoon finely chopped pickles
1 level tablespoon finely chopped capers
1 heaping tablespoon finely chopped flat-leaf parsley
2/3 cup mayonnaise

Directions

Combine the almond flour, salt, and cayenne pepper in a shallow bowl, and put the egg in a second shallow bowl. Dip the fish sticks first into the egg and then into the almond flour mixture and set aside on a plate. Heat a couple of tablespoons of oil in a large, nonstick frying pan over medium heat and cook the coated fish in batches for about 2 minutes on the first side until golden, and 1 to 2 minutes on the second side, scraping out any burned crumbs between batches and replenishing the oil as necessary. Drain on a double thickness of paper towels, and serve with lemon wedges. You can also accompany them with celeriac fries and a teaspoon of tartar sauce, in which case a bowl of lettuce provides light relief.
Preheat the oven to 425 degrees F.
Slice the celeriac ½-inch thick, then cut the slices into even sized fries — halve them if long. Arrange these in a large roasting pan (about 10-by-15-inches) with the lemon zest if you like a particularly lemony flavor. Drizzle with the olive oil and the lemon juice and give the vegetables a stir. Dot with the butter, season, and roast for 50 to 60 minutes, stirring the fries every 20 minutes by loosening them with a spatula.
Stir all the ingredients together in a bowl, cover, and chill until required.