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Rustic Fish and Chips

Cook Time 30 mins
Servings 2


  • 400 gm firm white fish
  • 1/4 cup buckwheat flour
  • 1/4 cup coconut oil
  • 1/2 cup baby spinach
  • 1/2 cup cherry tomatoes halved
  • 1 sweet potato, small
  • 1 white potato, medium
  • 1 egg whisked
  • sea salt and pepper to taste


  • Preheat the oven to 180° 
    Peel the potatoes and slice them into thick strips. 
    Brush them with a little olive oil and roast in them in the oven for around 20 minutes, or until they are tender and crispy.
    Heat the coconut oil in a frying pan until it is quite hot.
    Slice the fish fillets into thick pieces. 
    In a bowl combine the flour, salt and pepper. 
    Dip the fish pieces into the whisked egg and then into the flour mixture until they are well coated.
    Place the fish in the frying pan and fry on each side for a few minutes.
    Remove the fish and place on some paper towel to remove excess oil.
    Serve the fish with a side of salad, and chips.