Fish N Snips

a healthy alternative to a kiwi favourite

8-10 parsnips (800g)
¼ teaspoon salt
1 tablespoon vegetable oil
3/4 cup rolled spelt* or rolled oats
1 teaspoon sumac
1 teaspoon turmeric
2 teaspoon dried oregano
1 whole egg, separated
2 egg whites
8 fish fillets

1. Pre-heat your oven to 190ºC
2. Peel the parsnips and cut them into chip-sized pieces.
3. Salt the parsnips and allow them to sit for 5 minutes to draw out any moisture.
4. Meanwhile, place the spelt, sumac, turmeric and oregano in a food processor and grind until the spelt forms small breadcrumbs.
5. Whisk all the egg whites until stiff peaks form. Stir in the yolk and fold in the spelt crumbs.
6. Heat a non-stick frypan over a very high heat with half the oil.
7. Place the parsnip in the frying pan and cook on each side for about 2 minutes or until golden. Transfer the chips to a baking tray and place in the oven for another 7 minutes.
8. Heat half the remaining oil in the same frypan. Dip the fish fillets in the batter and cook in two batches. Each side will need about 2 minutes. Add the remaining oil before cooking the second batch.

*Rolled spelt is available in selected health food shops and can be replaced with rolled oats.