This recipe was provided courtesy of Kelly Scott. Kelly is a graduate of The Culinary Institute of America and an Orange County-based professional chef for health food connoisseurs. She is an advocate of the Paleo Diet, which for her means eating real foods the earth creates. You can find more of Chef Kelly’s recipes at kellyscleankitchen.com and @kellyscleankitchen on Instagram.
2 large white fish fillets, such as CA white seabass
salt and pepper
1 cup plantain chips
1/4 cup arrowroot powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cumin
1 egg
1 tbsp water
Avocado oil
Cassava flour tortillas
Salsa of choice
Directions
Cut fish into 2 inch pieces / strips. Salt and pepper both sides and set aside.
In a food process, pulse plantain chips until you get small crumbles / plantain powder. Add arrowroot powder, garlic powder, smoked paprika and salt to taste. Pulse together and place in a bowl.
In another small bowl whisk together your egg and tablespoon of water to use for the egg wash. Place your fish in the egg wash, coating both sides and transfer to plantain bowl and coat both sides.
Heat a pan / dutch oven over medium high high heat and add ¼ to ½ inch of oil over the bottom, I use avocado oil. Bring up to heat, once it is rippling add your fish filets.
Cook the filets for 3 minutes per side or until it is golden brown and flip. Cook the remainder of the way through another 3-5 minutes until the fish is cooked through, around 125*F with an internal thermometer. Transfer to a wire rack to cool slightly and enjoy as tacos!
