Last weekend, I had a friend over for dinner with the promise that I was going to make him fish and chips that tasted as good as takeout. Guess what? I succeeded! Not only did my meal taste delicious, it was healthy, too!
The fish had a flavourful crunchy outer layer with an essence of coconut that paired beautifully with the sweet potato fries and curry yogurt dip I concocted. This meal gets a 10/10 for flavour and health! Plus, I had fun creating the recipe and giving good old-fashioned fish and chips a healthy makeover.
A bit of a note on cooking oils:
After the saturated fat scare of the 80s, most restaurants switched to vegetable oils in an effort to offer a healthy alternative for deep frying. This was a completely unhealthy strategy since saturated fat, when eaten in small portions, is actually good for us. Take coconut oil for instance!
Vegetable oils, on the other hand, turn rancid when cooked at high temperatures which means anything cooked in them could harm our health. So for this delish dish, I ditched the vegetable oil and pan-seared the fish in organic coconut oil which is one of my favourite oils for cooking! I hope you enjoy this recipe!
If you want to make the rosemary sweet potato wedges and the curry yogurt dip, prepare them approximately one hour before the fish so they are finished around the same time and you can enjoy them together.
What's your favourite comfort food?