Grain-Free Fish & Chips

1

Make tartar sauce: Place mayo, garlic, shallot, capers, pickles 1 tablespoon of lemon juice, Dijon mustard, whole grain mustard, salt, pepper and dill in a small bowl. Stir to combine, and store in the fridge until ready to eat.

2

Make Chips: Heat oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper. Toss potatoes in a couple tablespoons olive oil and season with salt and pepper. Bake for 40-60 minutes, flipping fries a few times throughout and switching trays between racks to make they cook evenly.

3

Make Fish: Put arrowroot starch in one shallow dish, whisk eggs in a bowl and mix the almond flour, salt, pepper, cayenne and paprika in another shallow dish. Cut fish into desired size pieces. Coat pieces first in arrowroot, then dip in egg wash, then coat in almond meal. Heat 4 tbsp avocado oil in a large pan over medium-high heat until hot, and cook each side 3-4 minutes, or until golden brown, depending on size. Add more oil if necessary.

4

Cook Peas: While fish is cooking, add peas to a small saucepan and cover, cooking over medium low heat, stirring occasionally, until bright green and just tender. Add butter, juice from 1/2 a lemon and salt and pepper. Using an immersion blender, pulse until some peas are mashed and other whole.

5

Serve fish, chips and peas with lemon wedges and tartar sauce.

6

Substitutions: If you don't like Haddock you can use any other white fish. Any combination of root vegetables can be used for the chips.