It’s Fish & Chip Day on 7th June, heres a version everyone can enjoy!
Many people find that they can’t tolerate gluten, whether it’s a low level sensitivity, IBS or Celiac Disease. It’s sad when your favourite dinners become off the menu items and those cravings still persist. If you or a loved one finds your themselves in this boat, then give this tasty little national treasure of a dish a go!
GLUTEN FREE FISH & CHIPS
Ingredients (serves 4)
Chips:
1.5kg Russet potatoes
Oil for frying (vegetable oil or sunflower oil)
Beer Battered Fish:
150g chickpea flour (gram flour)
90g rice flour
1 tbsp baking powder
1 tsp salt
½ tsp pepper
¼ tsp onion powder
¼ tsp garlic powder
2 medium eggs, beaten
350ml cold gluten-free beer
4 x 220g boneless cod fillets or loins, thawed if applicable
salt and pepper
60g chickpea flour (gram flour) for dredging
Instructions:
Ahead of time: Cut potatoes into chips, place into a bowl of cold water for at least an hour, up to 24 hours.
Cook the Chips:
• Heat oil to 165 C, use a cooking thermometer - you’ll want at least 3" of oil in your pot or deep fryer.
• Remove chips from water, blot dry. Make sure they are dry or your oil will spit. In small batches, cook the chips for 10 minutes. This will NOT brown them, merely cook them. As each batch comes out, put aside.
Batter and Fry the Fish:
• Increase the heat of your oil to 180 C. As the oil is heating, make your batter:
• In a large bowl, combine flours, baking powder, salt, pepper, and onion/garlic powders.
• Add egg and beer, stir well to form a thick batter. Allow batter to sit for 5 minutes or so, to soften and hydrate the flour.
• After 5 minutes, check the batter consistency - it should drip easily off a spoon. Thick batter will make a thick coating on the fish, a thinner batter will make a lighter and crispier coating - feel free to thin with a little more beer or water if you’d like.
• Pat the fish dry with paper towels, season on both sides with a little salt and pepper.
• Gently dredge fish in the dry bowl of chickpea (gram) flour, shaking excess flour back into the bowl.
One piece at a time, dip fish into batter, allowing excess batter to drip back into bowl for a few seconds, before carefully transferring to heated oil.
• Fry for a few minutes on each side, until golden brown and cooked through.
• Use a slotted metal spoon to transfer fried fish to paper towels.
Crisp the Chips
• Once the fish is cooked, turn the heat up to 190 C, and allow oil to reach temperature.
• In small batches, re-fry the potatoes until browned and crispy, about 2-3 minutes per batch. This is how to get fries that are cooked all the way through, and crispy on the outside!
• Use a slotted spoon to transfer cooked fries to a paper towel lined plate to absorb some excess oil, then toss with a bit of salt.
Serve with your choice of chip shop extras, mushy peas, curry sauce, gravy, lashings of vinegar!
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