fish ‘n’ chips with homemade tartare sauce & spicy greens (keto!)

i had a craving for good ole fashioned fish and chips, but with my low carb diet, those traditional potato chips and the fish batter just werent going to fly.  dammit!!!

but it didnt turn out to be much of a sacrifice…  i adapted, and produced this stunner of a dish.

it blew away the cravings…. and the family didnt even miss the original!

for the chips

170gm grated mozzerella

2 tablespoons cream cheese

3/4 cup almond meal

salt

pepper

for the tartare sauce

home made mayo

1 egg yolk

3/4 cup cold pressed avocado or rapeseed oil (or other neutral oil) – i used good oil

1 tsp dijon mustard

1/2 tsp rice wine, or white wine vinegar

OR use 6 tblsp store bought mayo (best foods is good!)

tartare ingredients

salt

3 tablespoons gherkins, finely diced

1 tablespoon capers, finely diced

2 tablespoons parsley, finely diced (optional)

1 lemon, rind

for the fish

4 fillets terakihi (or other white fish)

3 tablespoons butter

2 tablespoons avocado or extra virgin olive oil

for the greens

2 cups mustard greens (or replace with mesclun or more rocket)

2 cups baby rocket

drizzle avocado or extra virgin olive oil

sea salt

garnish

lemon slices

 

preheat oven to 180deg.

for the chips

place the cheeses in a bowl. place in the microwave for 1 min.  remove and stir.  place back into the microwave for 30 sec.  the cheeses should have melted and be easily combined.

quickly season and add the almond flour.

press out as if you would a pizza dough.  flat and thin.

place in the pre-heated oven for 8 mins.  quickly remove the dough and cut into desired slices.  then return to the oven with the other side up for another 4-5 mins until brown and crispy.

remove and set aside for later.

 

for the tartare sauce

if making your own mayo, add the egg yolk, dijon mustard, vinegar and salt to a mixing bowl.  stir to mix.  using a stick blender or whisk, slowly drizzle in the oil (keep whisking if using a whisk).

the yolk will start to thicken..

keep pouring the oil, until the mayo is desired thickness. the 3/4 cup of oil is an estimate – use your judgement.

if the egg suddenly goes runny, you have poured the oil in too fast and will have to start again.

add the gherkins, capers, parsley and lemon rind once thickened.  taste and add more if you want to.

reserve the mayo to the fridge until ready to serve.

 

for the fish

season fish.

pre-heat fry pan to high.

add the olive oil and butter.

once melted, add the fillets of fish and fry, turning once until opaque.

 

for the greens

mix the two greens into a bowl.  toss lightly through the avocado or olive oil and pinch salt.

 

assembly

place the greens on your plate, place the fish over top.

serve with the tartare sauce, fresh lemon slices and keto chips.