GIVE THESE FISH AND CHIPS A GO, THEY'RE GREAT FOR YOUR GUT HEALTH!

Gut health plays a vital role in our wellbeing – and one of the best ways to improve it is by eating the right foods. Get started with this nourishing supper that will will please both your gut and your tastebuds.

If you're a fan of this recipe, then we have plenty more fish recipes for you to try!

Yields: 4 servings

Prep Time: 40 mins

Process Time: 40 mins

Total Time: 1 hour 20 mins

Calories per Serving: 750

Ingredients

For the sweet potato chips

• 850 g

  sweet potatoes (about 3 large), cut into 1.5cm-wide strips

• 3 tbsp.

  vegetable oil

• 2 tbsp.

  cornflour

• 2 tbsp.

  quick-cook/instant polenta

For the peas

• 400 g

  frozen peas

• 2 tbsp.

  extra virgin olive oil

• Juice 1 lemon

• Small handful mint, leaves picked and roughly chopped

For the fish

• 150 g

  self-raising flour, plus 4tbsp

• 50 g

  cornflour

• 250 mL

  lemon kombucha, we used Equinox Sicilian Lemon, see intro

• 1 L

  vegetable oil, to fry

• 4

  cod fillets, with or without skin, as you prefer

• Lemon wedges, to serve

Directions

1. Preheat oven to 220°C (200°C fan) mark 7 and line a large baking tray with baking parchment. For the sweet potato chips, in a large bowl mix the potatoes, oil, cornflour, polenta and some seasoning until coated. Empty on to the lined tray and shake into a single layer. Cook for 40min, turning halfway through, or until golden and crisp.
2. Meanwhile, prepare the peas. Bring a medium pan of salted water to the boil. Add the peas and cook for 3min, or until just tender. Drain well, return to the empty pan and roughly mash. Stir in the oil, lemon juice, mint and some seasoning. Set aside.
3. Next, for the fish, spoon the 4tbsp flour into a shallow bowl, season and set aside. In a medium bowl, whisk the 150g flour, cornflour and plenty of seasoning until combined. Whisk in the kombucha, to make a smooth batter.
4. Pour the oil into a large, heavy-based, high-sided pan and heat to 180°C. Pat fish dry with kitchen paper. Working 1 fillet at a time, coat in the seasoned flour (gently shake off excess), followed by the batter. Gently lower into the hot oil. Working quickly, repeat with remaining fish fillets.
5. Fry for 5-8min (depending on the thickness of fillets), turning halfway through, or until golden and cooked through. Lift on to kitchen paper to drain. Serve with the sweet potato chips, peas (reheated, if needed) and lemon wedges for squeezing over.

Per serving:

• Calories: 750
• Protein: 39g
• Total fat: 23g
• Saturates: 3g
• Carbs: 90g
• Total sugars: 14g
• Fibre: 14g

2024-07-26T08:28:08Z