Clean Fish & Chips


Here on the Sunshine Coast, nothing says a late summer's evening like fish and chips on the beach. This go-to recipe is my favorite way to make the most of the freshly caught fish, without the nasties of a commercial deep fryer. If you've been looking for a new way to healthify this family-friendly classic, discover our must-try method for the best clean fish & chips you'll ever taste.

Serves: 2
Yield: 2
Preparation time: 10 minutes
Cook time: 30 minutes


for the chips:

  • 1 small sweet potato, cut into wedges
  • 1 tablespoon extra virgin olive oil
  • Pinch of unrefined sea salt and pepper

for the fish:

  • ¼ cup tapioca flour
  • ½ lemon, zest
  • Pinch of unrefined sea salt and pepper
  • 1 x 5 - 7 oz (150 - 200g) firm white fish fillet (Mahi Mahi, Snapper, or Barramundi)
  • Extra virgin olive oil, for cooking

for the simple green salad:

  • 1 medium cucumber, diced
  • ¼ red onion, finely sliced
  • 1 baby romaine (cos) lettuce head, roughly chopped

to serve:

  • ½ lemon, juiced
  • 1 tablespoon sauerkraut
  • 1 tablespoon paleo mayonnaise


  1. Preheat the oven to 350°F (180°C) and evenly place sweet potato on a baking sheet lined with parchment paper.
  2. Drizzle with olive oil and season with sea salt and pepper. Place in the oven to bake for 20 - 30 minutes until crisp and golden brown.
  3. While the chips are baking, in a small bowl, mix the tapioca flour, lemon zest, and season with sea salt and pepper.
  4. Coat each fillet in the flour mixture, coating each side evenly. Set aside.
  5. Heat the olive oil in a frying pan over medium heat and pan-fry the fish for about 3 minutes on each side.
  6. Prepare the salad.
  7. Serve the fish with the crispy, oven-baked chips, the simple green salad, a squeeze of lemon, sauerkraut, and the paleo mayonnaise.

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