AIP fish and chips made with cassava-flour batter deep-fried in avocado oil, served with yuca fries

Frying something at home, in oil deep enough to submerge it, with a batter you have to get right by feel because there is no box mix telling you the ratios, takes more attention than most weeknight cooking does. This is worth that attention. What comes out of the pan, cod inside a light, crackling cassava crust, is not a sad protocol version of fish and chips. It tastes like the thing you actually wanted.

This cod is a meaningful source of selenium, tied to thyroid hormone conversion, a process frequently disrupted when the thyroid is caught up in an Autoimmune condition. Its omega-3 fats matter as well, linked to settling inflammatory signaling that has been stuck running too hot.

Wild-caught cod is worth choosing when the fish counter and your wallet allow it. Fry it hot, eat it the moment it comes out of the oil while the crust still makes a sound when you bite it, and give the meal your attention instead of the next thing on your list.

Ingredients

• 1/3 cup cassava flour
• 1/3 cup plain kombucha (or sparkling water for a kombucha-free version)
• 1/3 cup water
• Pinch of sea salt
• 1/4 cup tapioca starch
• 1 pound cod or other firm white fish
• Avocado oil, lard, or tallow for frying

Yuca fries accompany this dish. The source does not specify quantities - use as much yuca as you wish to serve alongside, cut into batons, boiled until just tender, then fried or air-fried until crisp and golden.

Method

Pat the fish dry with a clean towel. Cut it into portions or strips of roughly equal thickness so everything cooks in the same time.

In a bowl, whisk together the cassava flour, kombucha (or sparkling water), water, and a pinch of salt until you have a smooth, pourable batter. It should be thin rather than thick - closer to a crepe batter in consistency.

Pour the tapioca starch into a shallow dish. Dust each piece of fish lightly in the starch and shake off the excess. Then dip the fish into the batter and let the excess drip off before lowering it into the hot oil.

Pour enough cooking fat into a deep, heavy-bottomed pan to reach at least two inches up the sides. Heat it to approximately 350 to 375 F. A small drop of batter should sizzle immediately and float to the surface when the temperature is right.

Fry the fish in batches, without crowding the pan. Each batch will take approximately 3 to 4 minutes, turning once, until the batter is deep golden and the fish is cooked through. Lift out with a slotted spoon and drain briefly on a clean towel. Serve immediately while the crust is still crisp.

For the yuca fries: peel the yuca, remove the fibrous central cord, and cut into batons. Boil or steam until just knife-tender, then drain and dry thoroughly. Fry in hot oil at around 375 F until golden and crisp. Season with salt as soon as they come out of the oil.

Air fryer variation

The battered fish can be cooked in an air fryer. The coating will be slightly less delicate than the deep-fried version but still very good.

Coat the fish as in the main method - dusted in tapioca starch and dipped in batter. Brush or lightly spray the air fryer basket with avocado oil. Lay the battered pieces in a single layer with space between each one. Cook at 400 F for 10 to 12 minutes, flipping once halfway through, until the coating is golden and the fish is cooked through.

For yuca chips in the air fryer: boil the yuca batons until just tender and dry them well. Toss with a small amount of avocado oil and a pinch of salt. Arrange in a single layer in the basket and cook at 400 F for 18 to 22 minutes, shaking once or twice, until golden and crisp.

*Adapted from gutsybynature.com (Jaime Hartman)*