Step 1

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Step 2

Make the avocado tartar sauce: In a food processor or blender, pulse together the garlic and jalapeño until a chunky paste forms. Add the avocado, yogurt, salt, pickle juice, and herbs. Pulse until smooth. Pour the sauce into a small bowl and stir in the diced pickles. Cover with a piece of plastic wrap pressed directly onto the surface of the sauce (to prevent browning) and refrigerate until ready to use.

Step 3

Make the fish: In a large bowl, toss the plantains with the coconut oil and 1 tablespoon of sweet paprika. Arrange on one of the prepared baking sheets so the plantains are not touching. Bake for 25 to 30 minutes, turning once or twice, until fork-tender and golden brown. Remove from the oven and let them cool a bit.

Step 4

Meanwhile, combine the coconut flour, hemp hearts, remaining 1 teaspoon of paprika, thyme, ginger, garlic powder, onion powder, allspice, white pepper, coconut sugar, salt, and cayenne (if using) in a wide, shallow bowl, and stir with a fork until well blended. In a separate wide bowl or plate, whisk together the egg and 1 tablespoon of water.

Step 5

Dip each piece of fish into the egg, allowing the excess to drip off, then into the flour mixture, turning to coat and pressing the flour into the fish to make sure it’s completely covered. Place the breaded fish on the other prepared baking sheet. Bake for 20 to 25 minutes, flipping gently once, until the fish flakes easily with a fork.

Step 6

Serve the fish and chips with the avocado tartar sauce alongside for dipping, garnished with lime wedges for squeezing.