Fish and Chip Friday..

It’s Friday, so that calls for fish and chips, naturally. But all those carbs?! Fear not, this lower carb version of the Great British classic is sure to make even the fussiest family member happy:

Ingredients (serves 2): 

• 40g almond, coconut or sesame flour
• 1 egg white
• 2 skinless, boneless cod loins (approx 300g)
• Salt, pepper and paprika to season

Method:

• Add the flour, salt, pepper and paprika to a plate.
• Add the egg white to a separate plate. 
• Slice the cod loin into thick ‘fingers’ and roll them in the egg white.
• Transfer the egg covered fish to the flour and generously cover them.
• Place the coated fish on to a well oiled baking tray and bake for 15-20 minutes (depending on size), so that the fish is completely cooked through and the outside is lightly golden. 
• Allow the fish ‘fingers’ to cool slightly, (this will enable them to crisp up a little more), and serve with salad, veggies or sweet potato wedges.

Enjoy 😋