Fish & Chips—But Make It Clean 🐟🍟 + I Finally Found Seafood That’s Mercury-Safe & Microplastic-Free.
The Gut-Loving Way to Do Fish & Chips (With Tartar, Of Course). You won't find this seafood at your local fish counter.
Let’s talk about the kind of dinner that usually screams bloating, regret, and a food coma.
Fish and chips.
A crispy, golden plate of fried batter and thick-cut fries, usually soaked in seed oils and dipped in a sauce made with ingredients you can’t pronounce.
But guess what?
You can have comfort food without the digestive drama. You can eat a plate of crunchy, flaky fish with salty chips and still feel amazing after.
And no—it doesn’t have to taste like sadness.
Today, we’re turning the classic fish & chips into something your gut actually thanks you for.
No gluten. No seed oils. No blood sugar crashes. Just the feel-good version of a nostalgic favorite.
And yes, there’s tartar sauce. A clean, creamy one made with avocado oil mayo and crunchy dill pickles that won’t send your system spiraling.
Below, for paid subscribers only, is how to bring this British staple into your clean kitchen:
🐟 Want to know where I get the cleanest, safest seafood delivered to my door?
I’m talking lab-tested, mercury-safe, zero detectable microplastics, and so pure you could eat it raw. (yes, sushi done clean)
In today’s paid post, I’m sharing the only seafood brand I trust—plus how I use it to make restaurant-level meals without ever stepping foot in culinary school.
🐟 Clean Fish & Chips with Clean Tartar Sauce
Serves: 4 | Time: 30–40 mins
For the Batter (light + crunchy):
1 cup cassava flour
1/2 cup cold filtered water
1 tbsp apple cider vinegar or mountain valley sparkling water
1 tsp baking soda
1/2 tsp garlic powder