Fish and avo chips

Fish and avo chips

Give this traditional dish a green overhaul with this fish and avo chips recipe. Deep-fried avocado might sound strange, but give it a try – trust us, it’s a game changer.

Ingredients (makes 1 serving)

Safflower oil, for deep-frying

2 to 3 white fish fillets (about 1⁄2 pound total)

About 1⁄2tsp sea salt

About 1tsp freshly ground black pepper

About 1 cup pale beer, without a head

3⁄4 cup unbleached all-purpose flour, plus more for dusting

1⁄4 cup cornstarch

1tsp baking powder

2 firm but ripe avocados, cut into wedges

1 medium lemon, cut into wedges and seeds removed, for serving

Avocado aioli

Method

In a large frying pan (or deep fryer), add about 2 inches of the oil, leaving at least 2 inches from the top of the pan, and heat it to 182°C.

Cut the fish fillets into smaller pieces if needed. Season the fillets on both sides with the salt and pepper. set aside.

In a large bowl, whisk together the beer, flour, cornstarch, and baking powder until you have a smooth and shiny batter. Dust the fish with a small amount of our, and then dip it into the batter.

Carefully place the fish into the hot oil and cook it until golden and crisp, about 2 minutes on each side. You can cook more than one piece of fish at a time, but don’t overcrowd the fryer. Repeat with the remaining fish.

Repeat the process with the avocado wedges, dusting them lightly in our and then dipping them in the batter and frying them until the batter is golden – about 4 minutes.

Serve immediately with a wedge of lemon and avocado aioli.

*(c)2016 by Lara Ferroni. All rights reserved. Excerpted from An Avocado a Day: More than 70 Recipes for Enjoying Nature’s Most Delicious Superfood by permission of Sasquatch Books.

For more avocado recipes, try our avocado, egg and salmon quesadilla or avocado on rye.