Recipe: Sustainable Fish & Chips (from “I Quit Sugar For Life”)

I am a BIG Sarah Wilson fan. More accurately, I love her work and recipes from her “I Quit Sugar” recipe books. As a sugar addict, I had to check out her book simply out of curiosity. WHY? Because… why would anyone quit sugar? Who says NO to macarons?! After checking the first “I Quit Sugar” book, I realised it was really about eating whole foods and saying goodbye to processed food. Essentially, fructose is the bad guy. Prior my “I Quit Sugar” fanaticism, I have been on mission to heal my gut and her recipes seem to fit the bill. I have been religiously cooking from her book(s) almost every day. And yes, I can testify that her recipes are awesome.

Tonight, my 14-month old toddler, Nico had her “Sustainable Fish & Chips”. I served it together with mashed potato with kale and green peas. You can easily cook this for the whole family. This dinner was prepped and cooked in 45 minutes. Needless to say, Nico finished the entire dish! You can click on the link above for the recipe or scroll down:

Sustainable Fish & Chips


  • 1 medium sweet potato (300g), cut into 1cm thick chunk fries.
  • 1 tablespoon olive oil or coconut oil, melted.
  • 300g sustainable bream fillets or offcuts.
  • 1/3 cup almond meal.
  • 1 egg.
  • 2 teaspoons chopped chives.
  • 1/2 teaspoon sea salt.
  • 1/2 teaspoon black pepper.
  • 1/2 cup coarsely grated Parmesan cheese.
  • 200 g bag of coleslaw mix.

Tartare Sauce

  • 1 tablespoon chopped fermented cucumbers (or pickles).
  • 1/2 tablespoon capers.
  • 1 tablespoon spring onions.
  • juice of half a lemon.
  • 1/2 cup mayonnaise.
  • pinch sea salt, pepper and cayenne pepper.


1. To make Tartare Sauce, pulse the fermented cucumber, capers and onions in a blender or food processor (not too fine; you don’t want a purée). Add the lemon juice, mayo and seasoning, and stir.

2. Preheat the oven to 200°C / 400°F / Gas Mark 6 and line a baking tray with baking paper.

3. Toss sweet potato in oil. Spread on prepared baking tray, leaving room for the fish fingers and place in oven for about 10 minutes before adding fish to the tray.

4. Meanwhile, to make the fish fingers, blitz the fish with the egg and almond meal in a food processor or using a stick blender, in batches if required. Transfer to a bowl and add the chives, salt and pepper. Mix well using a spoon. Measure out ¼ cup of the fish mixture at a time and form into eight logs using your hands.

5. Coat each log in Parmesan and place them on the baking tray.

6. Return tray to oven and bake for 20-25 minutes, turning logs halfway through, until Parmesan is golden and the fish fingers are cooked through.

7. Divide fish, chips and coleslaw between a plate and a lunchbox. Place lunchbox in the fridge for lunch tomorrow.

8. Serve with tartare sauce.