Preparing the Fish:

Season the Fish:

• Pat the fish fillets dry with a paper towel and season with salt and pepper.

Prepare the Batter:

• In a large bowl, whisk together the almond flour, coconut flour, paprika, garlic powder, onion powder, and a pinch of salt. Add the egg and slowly mix in the sparkling water until you reach a smooth batter consistency.

Preparing the Chips:

Preheat the Oil:

• Heat oil in a deep fryer or large pot to 350°F (175°C).

Prepare the Sweet Potatoes or Parsnips:

• Peel and cut the sweet potatoes or parsnips into thin strips. Pat dry with paper towels to remove excess moisture.

Fry the Chips:

• Fry the chips in the hot oil for 4-5 minutes or until crispy and golden. Remove them from the oil and drain on a wire rack.

Frying the Fish:

Dip the Fish in the Batter:

• Coat each fish fillet thoroughly in the batter.

Fry the Fish:

• Carefully lower the battered fish fillets into the hot oil and fry for about 4-6 minutes, or until golden brown and crispy. Remove the fish and drain on a wire rack.

Serving:

• Serve the crispy fish and chips with a choice of lectin-free sauces, like tartar sauce or aioli. Pair with side dishes like roasted Brussels sprouts, sautéed mushrooms, or a fresh salad for a complete meal.