Chickpea Battered Sole with Tomato & Basil Salsa


Ever since I became wheat intolerant I have been searching for a good flour to batter fish with, chickpea flour is the answer. It adds such an amazing flavour to the batter. I added garlic powder and paprika to give the batter a bit more flavour.This dish is so healthy, I fried it in coconut oil. It takes just under 30 minutes to cook and it is delish ❤


1-2 soles per person, skin off
50-70g chickpea flour
2 free-range eggs
Sea salt and black pepper
1 heaped tsp garlic powder
1 heaped tsp paprika
Coconut oil for frying
2 lemons, quartered

For the salsa:

2 firm tomatoes, diced
½ a red onion, diced
1 handful fresh basil, shredded
The juice of ½ a big lemon
Large pinch of sea salt and freshly ground black pepper
1 heaped tsp xylitol/sugar

Serves 4 people
Preparation 10 minutes
Cooking time 15 minutes

Place a heavy-bottomed pan on high heat. In a shallow bowl add the chickpea flour, paprika, garlic powder, sea salt and black pepper and mix. In a separate bowl whisk the eggs. Wet your hands before you start battering the fish, this helps prevent the flour from sticking to your hands.

Dip the fish in the eggs and then into the flour, if the flour comes off repeat the process.

Put a headed table spoon of coconut oil into the frying pan, once melted fry the 2 fish at a time. Fry for ± 5 minutes on each side, or until the fish has just become flaky. Place on a piece of roller towel to prevent the fish from becoming soggy.

While the fish is frying, add all the chopped ingredients for the salsa in a bowl. Add the lemon juice, xylitol, salt and pepper and mix well. Serve the fish immediately, top with salsa and a quartered lemon.

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