Paleo Fish and Chips

These Paleo Fish and Chips are everything you want in this classic summer dish: crunchy and flavorful on the outside with the freshest fish on the inside and of course, gluten-free. And those oven baked fries served alongside? They’re the crunchiest you’ll ever have, with minimal preparation. This is a must-make before the summer is over. They are paleo-friendly and nut-free and SO delicious!

Paleo Fish and Chips

Paleo Fish and Chips

I love making a classic dish, that traditionally contains gluten, updated to include better-for-you-ingredients without sacrificing on any of the flavor or texture. This Paleo Fish and Chips recipe is exactly what you expect from this summer-time favorite without any gluten and a short list of ingredients.

For ease of making this dish we choose to oven bake the fries, instead of frying. We do this so that both the fish and the chips are finished cooking at the same time, and you don’t have to wait for oil temperature changes to achieve crispy fries. Also, we really love the taste of baked fries and it’s so simple to do.

Paleo Fish and Chips

Our fish batter is super simple, using only 4 staple ingredients any gluten-free household has stocked up. All you do is whisk it up and dip in your fish before frying.

How to Make Crispy Oven Baked Fries

If done incorrectly, oven fries can be soggy and disappointing. To match the crispy battered fish we wanted REAL DEAL french fries. Below we’ve shared our best tips for making super crispy oven baked fries:

  1. Start with the right potato: We like russet potatoes for these oven baked chips. You can peel the potatoes or leave the skin on if desired. We also tested these by soaking the potatoes in water before hand to see if losing some of the starch would help make them crispier, but we did not feel it made a huge difference in the final outcome, so have decided to streamline the recipe and leave it out.
  2. Pre-heat the oven! Make sure the oven is nice and hot when you place in the fries.
  3. Give the potatoes space to crisp up: You cannot crowd the pan when making oven baked fries, you have to leave space in between each potato. We found that two large russet potatoes fit on a standard sheet pan. Anymore than that and you will have a tougher time making the chips crispy.
  4. Use enough oil: We like to spray the potatoes with oil one last time after we flipped them to get them extra crispy!

Paleo Fish and Chips

Want other summer seafood favorites? Try these recipes:

 

Gluten-Free Fish and Chips

Prep Time 00:10 Cook Time 00:40 Serves 4

Ingredients

For the "Chips"

  • 2 large russet potatoes, peeled and cut into 1/2" strips 
  • 2 teaspoons oil (we like avocado for high heat cooking)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper

For the Fried Fish

  • 1-1/2 lbs. white flesh fish, such as cod
  • 2 teaspoons fine sea salt, divided
  • 1/2 teaspoon ground black pepper
  • 3/4 cup tapioca starch
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 3 cups avocado oil, more if needed, for frying

For Homemade Tartar Sauce

Directions

  1. Pre-heat oven to 400ºF and line a baking sheet with parchment paper, if desired.
  2. Place cut "chips" on the baking sheet and toss with oil, salt and pepper. Space out "chips" so they do not touch and have space in between to crisp up.
  3. Bake for 20 minutes. After 20 minutes take out of oven and flip chips to crispy on the other side and bake for an additional 20 minutes, or until crispy on the outside and tender on the inside. (See note)
  4. Meanwhile begin to prepare fish: cut into 4 even portions. Depending on the cut of your fish will decide how to portion it. Pat with paper towel to dry it over, and season with 1 teaspoon salt and 1/2 teaspoon pepper.
  5. Heat oil in a heavy-bottomed tall pot over medium heat. We used a smaller pot that required less oil to submerge the fish. You want the oil to reach about 2-1/2" inside the pot.
  6. Make the batter for the fish by whisking together tapioca, baking soda, 1 teaspoon salt, eggs and white vinegar until fully combined.
  7. When oil has reached a temperature of 350º to 370º (we use a Thermapen for this!) take a piece of fish and submerge in batter. Working quickly take out of batter before placing inside of oil. Continue with additional fish as space is available. We were able to fry two pieces at once. Flip fish after 2-3 minutes. Monitor the frying temperature to ensure it doesn't dip below 350º for too long and adjust heat as needed. Fry fish until it reaches a temperature of at least 145º and is golden brown on the outside, 5-7 minutes depending on the thickness of your fish.
  8. Between frying batches of fish make sure oil temperature returns to 350º. Continue to fry until all fish has finished. Place fried fish on paper towel to drain of excess oil. Season with salt, if desired.
  9. Make tartar sauce by combining all ingredients in a small bowl.
  10. Serve fish and chips immediately with tartar sauce.

Recipe Notes

  1. For EXTRA crispy chips, when flipping spray fries with additional avocado oil. We like the spray that has not other ingredients other than avocado oil.
  2. Serve with coleslaw and pickles!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Classic Mashed Potatoes (Paleo + Vegan)

These classic mashed potatoes are everything you want in that comforting and warm side dish, but lightened up to include chicken broth and olive oil. They’re soft and creamy, paleo, vegan and a cinch to make!

easy mashed potatoes

Classic Mashed Potatoes

Mashed potatoes is such classic dish to serve along side hearty meals, like roasted turkey or fried chicken. It traditionally relies on heavy cream or milk, and lots of butter to get it’s creamy flavor. For our lightened-up version we use chicken broth and extra virgin olive oil to make these dairy free, without compromising on the flavor or texture.

how to make mashed potatoes

What can you use in place of milk in mashed potatoes?

You can replace milk with chicken broth, nut or seed milk, or coconut milk.

Classic mashed potatoes with gravy

This week we’re taking a trip down south and dishing out a new recipe each day to complete the ultimate Southern Fried Chicken Dinner! Each day this week we’ll be sharing a recipe to complete an epic southern dinner!

Stay tuned for the rest of the week for the Ultimate Southern Dinner:

How do you make the perfect mashed potatoes

Classic Mashed Potatoes (Paleo + Vegan)

Prep Time 00:05 Cook Time 00:25 Serves 4

Ingredients

Directions

  1. Place potatoes in a medium sauce pan and cover with cold water 1" above. Bring to a boil and then lower to medium-high heat and cook until fork tender, about 15-20 minutes.
  2. Drain potatoes in a colander.
  3. Place chicken broth and olive oil in the same sauce pan and heat until hot. Place the potatoes back in the sauce pan with the heated chicken broth and mash with a potato masher until smooth. Add salt, pepper, onion powder and stir to combine. 
  4. Serve hot with scallion garnish.

Recipe Notes

  1. We recommend yukon gold or red bliss potatoes here and like the skin left on for these mashed potatoes, but feel free to peel if you prefer to leave them out. It's important to keep the dice on the potatoes about the same size so they cook evenly.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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Sheet Pan Chorizo and Egg Bake

This Sheet Pan Chorizo and Egg Bake is probably my new favorite breakfast. It’s hearty, packed with the perfect amount of spice, and made easy with only one pan. It’s gluten-free and paleo-friendly and the perfect breakfast everyone will enjoy!

Sheet Pan Chorizo and Egg Bake

Sheet Pan Chorizo and Egg Bake

Sheet pan cooking for breakfast or brunch tends to be overlooked, but it is such an easy way to get a meal on the table at any time of day. We love this one for it’s unique Mexican inspired flavors that makes for a really great brunch.

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Chorizo and Egg Bake

Sheet pans for the win! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives.

Sheet Pan Chorizo and Egg Bake

If you like this recipe, try these other sheet pan meals:

Sheet Pan Spicy Chorizo and Egg Bake

Prep Time 00:10 Cook Time 00:38 Serves 4

Ingredients

  • 1 medium yellow potato, diced to 1/2"
  • 1 small sweet potato, diced to 1/2"
  • 1 onion, diced to 1/2"
  • 2 tablespoons avocado oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon oregano
  • pinch cayenne (optional)
  • 1-15oz can kidney beans, drained and rinsed
  • 4 fully-cooked chorizo sausages
  • 4 organic, pasture-raised eggs

Directions

  1. Pre-heat oven to 400ºF.
  2. In a large bowl combine diced potato, sweet potato, onion, avocado oil, and all spices. Toss to combine and pour onto a rimmed baking sheet.
  3. Place in oven and bake for 20 minutes.
  4. Remove pan and add beans to potato mixture and using a spoon combine on the pan. Move the mixture to one side of the sheet pan add the whole chorizo sausage to the other. Return to oven for 10 minutes. (see note)
  5. Remove from oven and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks. 10 minutes for more fully baked eggs.

Recipe Notes

  1. If you prefer to slice up the chorizo and bake the slices instead of the whole chorizo you can do that at this step.
  2. Omit beans for Whole30 and Paleo.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!)

This Sheet Pan Classic Breakfast is made up of Eggs, Bacon, & Home Fries and comes together in a pinch and made using only ONE PAN. It’s a great one pan breakfast bake that is perfect for a weekend brunch or breakfast to feed a crowd with little to no mess!

One Pan Breakfast Bake

Sheet Pan Classic Breakfast Bake

We are so excited to kick off this sheet pan series! Each Wednesday for the next few weeks we will be sharing sheet pan meals that are simple to make and packed with flavor.

We love sheet pan recipes for so many reasons: they’re easy to prepare and easy to clean. When creating this series our main goal was to always have a meal packed with flavor while also being hands-off to give you a little extra time in your life. Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables the cooking process is mostly hands-off! Check out the tips below to make sheet pan cooking a breeze.

Making a full on brunch spread on a sheet pan allows for a more relaxing morning before guests arrive, and if cooking for a crowd, it will certainly be way more efficient. You can easily double the recipe to use two sheet pans and create a full meal for 8 people without breaking a sweat. And you can even enjoy that mimosa while you’re at it!

Sheet Pan Breakfast Potatoes

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when you are adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night ahead of time if you are looking to speed up the process.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

If you like this recipe, try these other sheet pan meals:

Sheet Pan Breakfast Bake

Wondering how to get FREE bacon?  P.S. It’s sugar-free/whole30 approved bacon! I always add a few extra in the add-ons to my box!

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Sheet Pan Classic Breakfast (Eggs, Bacon, & Home Fries!)

Prep Time 00:10 Cook Time 00:40 Serves 4

Ingredients

  • 2 large yellow potatoes, cleaned and diced to 1/2" cubes (see note)
  • 1 medium onion, small dice
  • 1 red or green bell pepper, small dice
  • 1 teaspoon avocado oil (see note)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried parsley
  • 6 pieces nitrate-free bacon
  • 4 pasture-raised eggs, more as desired
  • fine sea salt and fresh ground pepper, to taste (see note)

Directions

  1. Pre-heat oven to 400ºF and line a rimmed baking sheet with parchment paper.
  2. In a large bowl combine diced potato, bell pepper, onion, avocado oil, and spices. Toss to combine and pour onto a rimmed baking sheet.
  3. Place in oven and bake for 20 minutes.
  4. Remove pan and move vegetable mixture to one side of the pan. Add bacon in strips to the other side and return to oven for 12 minutes.
  5. Remove from oven and move bacon to the side.  Move the hash brown mixture around with excess bacon fat to get the potatoes nice and crisp. Move potatoes back to the side and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks or 10 minutes for more fully baked eggs.
  6. Plate the hash browns and eggs on to a plate and briefly drain the bacon of excess fat on paper towel before plating and serving. Salt and pepper to taste (but taste first as the bacon does add salt to the dish).

Recipe Notes

  1. Can use sweet potatoes if desired
  2. We only use a small amount of oil here to help the vegetables cook because the bacon will release fat that we will use to crisp up the hash browns later.
  3. The bacon releases a lot of salt, which is mixed in with the hash browns so make sure to cook the recipe through and then taste and add salt (and pepper) then.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Potato, Leek, and Chard Frittata

Frittatas are great for a weekend brunch or for an on-the-go weekday breakfast! Potatoes, leeks, swiss chard, and cherry tomatoes from the CSA or farmer’s market give this frittata bursts of delicious, rustic, fresh flavor!

Potato, Leek, and Chard Frittata

We are back to reality after an amazing trip (you may have seen snippets on Instagram or Snapchat). I can’t wait to recap the trip for you and all that we did! But first, now that we’re home after a week of amazing indulgent meals and cocktails/wine, it’s been tons of light fresh (home-cooked) food, and this frittata has been on the menu non-stop!

I can’t believe the last week of the #summerCSArecipes (use the hashtag when you share a remake on Instagram!) series with Fed and Fit and PaleOMG is here. It’s been an awesome 9 weeks of all things CSA ingredients!

Check out the recipes for Week 1Week 2,  Week 3Week 4Week 5, Week 6, Week 7,  Week 8, and now Week 9!

Potato, Leek, and Chard Frittata

Potato, Leek, and Chard Frittata

[yumprint-recipe id=’382′]Potato, Leek, and Chard Frittata


Cassy made you Sausage & Cabbage Sheet Pan Dinner

This sausage and cabbage sheet pan dinner recipe is a tribute to cooks everywhere who want to make a delicious meal, have plenty of leftovers, dirty minimal dishes, and would prefer to only spend 10 minutes preparing the ingredients! This Paleo-friendly, balanced sheet pan meal calls for the sausage of your choosing, green cabbage, purple cabbage, and a few redskin potatoes for healthy starch.

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Juli made you Fig & Tomato Basil Salad

You may never think of pairing figs and tomatoes together, but with a fresh basil, local honey, and a touch of salt, all the flavors really come together. This is a super easy side dish that can be made in minutes and is super fresh and flavorful!

14184367_10102995963601913_3630064936948487044_nWe hope you loved this series and come back to cook from it time and time again! And if you missed any, here’s what I cooked for each week, and you’ll find Cassy’s and Juli’s in those posts, too!

Week 1: Grilled Fish Bowls with Garlic Scapes and Kale

Week 2: Herb Cucumber Salad

Week 3: Thai Curry Soup

Weel 4: Vietnamese Beef Cabbage Wraps

Week 5: Jicama Kale Salad with Orange Lime Vinaigrette

Week 6: Herb Butter Salmon with Blistered Tomatoes and Green Beans

Week 7: Eggplant Lasagna Rollatini

Week 8: Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

Week 9: Potato, Leek, and Chard Frittata

Potato, Leek, and Chard Frittata

Prep Time 8 min Cook Time 25 min

Ingredients

Directions

  • Preheat oven to 375°F.
  • In an oven-safe skillet, heat oil and sauté leeks for 30 seconds. Add in potatoes and sauté for 5 minutes.
  • Add in chard and toss until wilted. Sprinkle 1/2 teaspoon of the salt.
  • In a bowl whisk together the eggs. Add in remaining salt, pepper, and paprika.
  • Pour into skillet and let set for 30 seconds to 1 minute.
  • Transfer skillet to the oven and bake for 20 to 30 minutes until eggs are set and no longer jiggly.
  • Slice and serve hot.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!