Fish & Chips with Curry Mayonnaise
Coconut crumbed cod with celeriac chips and curry mayonnaise
Serves 2 – A great Friday night supper
Endorsed by Clean & Lean by Emma Wilson Fitness
Ingredients for crumbed cod
300g cod (or other white fish), skins off, bones out
1 egg, beaten
3/4 cup desiccated coconut
1 tbsp coconut oil
1 lemon, cut into wedges
Salt & Pepper
Follow celeriac chip recipe here
Cut the fish into strips
Place the beaten egg in one dish and the coconut in another. Dip each strip of fish, one at a time, into the egg and then into the coconut. Place the crumbed pieces on a tray.
Melt the coconut oil in a frying pan and pan fry each piece until golden brown.
Season and serve hot with lemon wedges, celeriac chips and curry mayo.
Ingredients for Curry mayo
2 egg yolks
1 tbsp Dijon mustard
juice of 1 lemon
¾ cup coconut oil
¾ cup olive oil
½ onion, sliced
2 tbsp butter
1 ½ tbsp. curry powder
1 handful fresh coriander
Juice of 1 lime
Salt and pepper
Combine the egg yolks, mustard and lemon juice in a food processor
Melt the coconut oil (avoid heating too much so it doesn’t curdle the eggs).
Whilst the food processor blends, slowly pour the coconut oil and olive oil to the mixture.
Sauté the onion in the butter until golden brown, then add the curry powder and fry until the aromas are released. Mix with the mayonnaise with a stick blender and season to taste.
Serve a tablespoon with the fish and chips.