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Fish and Chips



  • 4 oz of wild caught cod
  • 1 egg
  • ⅛ almond flour
  • 1 tbsp olive oil

Cole Slaw:

  • ½ cup of shredded cabbage
  • 1 tbsp paleo mayo
  • ¼ tbsp organic sugar
  • ⅛ tbsp white vinegar
  • ¼ lemon
  • Salt
  • Pepper

Sweet Potato Fries:

  • 1 fist size sweet potato
  • ½ tbsp olive oil
  • Salt
  • Pepper




In a small bowl crack your egg and whisk until your egg white and yolk are completely mixed. Add your almond flour to another small bowl. Dip your cod in the egg and then the almond flour, lightly coating both sides of the fish. You will have leftover flour.

Add your tbsp of olive oil to a skillet and place over medium heat. Once your skillet is hot, add your fish to the pan and let it cook on each side until it is lightly brown (about 4 minutes on each side).

Cole Slaw:

Combine your cabbage, sugar, and vinegar. Squeeze lemon and add a pinch of salt and pepper. Mix.

Sweet Potato Fries:

Cut your sweet potato into strips and add to a bowl of cold water. Let sit for 10 minutes. Drain the water and dry your sweet potato strips. Coat in olive oil and spread your fries out on a pan. Sprinkle salt and pepper on top of the fries and bake at 450º for 20 minutes, flipping after 10 minutes.



Calories – 549
Protein – 27
Carbs – 35
Fats – 22

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