Paleo Fish and Chips with Sweet Potato Fries

Ingredients

• 4 6 oz Cod Fillets
• 1 cup Almond Flour
• 2 large Eggs
• 2 large Sweet Potatoes
• 2 tablespoons Olive Oil
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Paprika
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 4 servings Lemon wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Peel the 2 large sweet potatoes and cut them into fry shapes, about 1.27 cm thick. In a large bowl, toss the sweet potato fries with the 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated. Spread the seasoned sweet potato fries in a single layer on a baking sheet and bake for 20-25 minutes, flipping them halfway through, until they are tender and slightly crispy.
2. 2While the sweet potatoes are baking, prepare the cod. Get two shallow dishes. In the first shallow dish, whisk the 2 large eggs. In the second shallow dish, place the 1 cup of almond flour.
3. 3Take each of the 4 6 oz cod fillets. First, dip each fillet into the whisked eggs, letting any excess drip off. Then, place the egg-coated fillet into the 1 cup of almond flour and press gently to ensure it is fully coated on all sides.
4. 4Heat 2 tablespoons of olive oil in a large skillet over medium heat. Wait until the oil is shimmering.
5. 5Carefully place the almond flour-coated cod fillets into the hot skillet. Fry the cod for 4-5 minutes on each side. The cod is done when it is golden brown and flakes easily with a fork. The internal temperature should reach 63°C.
6. 6Remove the cooked cod from the skillet and let it rest for a minute.
7. 7Serve the fried cod immediately with the baked sweet potato fries and the 4 servings of lemon wedges.

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