Coconut Fish and Chips

In Austria, it's the Wiener Schnitzel. In London it's definitely fish and chips. And you just have to try it with coconut flour and desiccated coconut. It's fish and chips with a slightly exotic touch and you will love it! 



Coconut Fish and Chips

4 portions


  • 500g potatoes
  • 4 TBSP rapeseed oil
  • 1 tsp sea salt flakes
  • ½ bunch thyme
  • 2 eggs
  • 100g coconut flour
  • 150g desiccated coconut
  • 4 pieces of robust white fish fillet like cod or carp, 120g each
  • salt
  • pepper
  • ¼ bunch coriander
  • 1 lemon
  • ½ bottle sauce tartare


  1. Preheat your oven to 200°C (fan). Wash the potatoes and cut them into wedges, leaving the peel on. Mix the oil with the sea salt flakes, salt and thyme and marinate the potatoes in it. Line a baking sheet with parchment, distribute the potatoes on it and drizzle with a bit more oil. Bake in the oven for 30 minutes, turning them over halfway through.
  2. Whisk the eggs in a deep, wide bowl. In two separate bowls, pour the coconut flour and desiccated coconut, respectively. Cut the fish into fingers, 1,5cm thick and 3cm long, season with salt and pepper and then turn them in the coconut flour, then the egg and then the desiccated coconut flakes. Heat up 100ml of oil in a pan and fry the fish fingers for 4-6 minutes over a medium heat until golden. Toss them around a little while you're frying them, flipping them once. Set aside and keep warm. Serve with fresh coriander, lemon and the potato wedges.