Firstly, preheat you oven to 180 degrees. Cut your chosen root vegetables into chips. We have used Orange Kumara/Sweet Potato as the kids prefer it but you can also use beetroot, parsnip, carrot etc. Cover with a little coconut oil and place in the oven to bake for 30 minutes, make sure you watch them and turn as needed.
Place tapioca, coconut flour, eggs, spices and water into a bowl. Stir well to combine!
Cut the fish fillets in the desired size pieces and use a paper towel to gently dry them.
Heat 1/4 cup of coconut oil in a fry pan over medium heat. You will need to top up the oil half way through. Also, please be careful as the coconut oil will spit once it heats up.
Once the oil is hot, coat the fish fillets with the batter (you do not need huge amount of batter over each piece, just a thin coating) and place them into the hot oil.
Allow the fillets to cook for 3-4 minutes, then gently flip the fillets and allow them to cook for an additional 3-4 minutes until they are white and flaky inside. The thicker the pieces the longer it will take.
Once the fillets are cooked, remove them from the oil and place them on a paper towel covered plate.
Serve immediately with your homemade chips, tomato sauce (see our recipe below) and a green salad.
We consider this a treat dinner recipe because of the high amount of tapioca flour used!