| Fish fry season was cut short, but you're better off making Primal-style Fish and Chips at home anyway. Try this version of the classic comfort dish without the fried food hangover. Ingredients: 1 lb. cod, cut into 5 pieces 2 eggs 1/2 cup + 2 tbsp tapioca starch 2 tbsp fine almond flour ½ tsp baking soda 1/2 tsp lemon juice 1/4 tsp ea. salt and black pepper 1/4 cup avocado oil, divided 1/4 cup salted butter 1.5 lbs russet potatoes Primal Kitchen® Tartar Sauce for serving Directions: Preheat your oven to 400 degrees Fahrenheit. Cut the potatoes into fries and spread them out on a large parchment covered sheet pan for 10 minutes. Toss the potatoes in 2 tablespoons of avocado oil, salt and pepper and lay them spread out in a single layer on the parchment. Roast for 10-15 minutes, then flip them over. Continue roasting for about 10 minutes or until they are golden on the outside and soft on the inside. While the potatoes are roasting, combine the tapioca starch, almond flour, baking soda, salt and pepper in a large bowl. Whisk in the eggs and lemon juice. Heat the butter and remaining avocado oil in a pan over medium-high heat. While the butter and oil are heating, dredge the fish portions in the batter. When the fat in the pan bubbles, add the fish portions to the pan one at a time. Cook the fish portions for about 3 minutes on each side, until the internal temperature reaches 145 degrees. If you have thick pieces of fish, you can finish cooking in the oven. Serve the fish and chips hot with a few wedges of lemon, fresh parsley, and of course, plenty of tartar sauce. | 