Gluten Free Fish Chips Food

GLUTEN-FREE FISH AND CHIPS WITH MINTY PEAS

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with greaseproof paper.
• Cut the potatoes into 1cm/½in thick slices, then into 1cm/½in wide sticks.
• Place in a saucepan and pour on enough cold water to just cover. Bring to the boil and simmer for 5 minutes until just tender but still firm. (This means the finished chips will be cooked through and slightly fluffy in the middle, but crispy on the outside.)
• Drain carefully and tip out onto kitchen roll or a tea towel and pat dry.
• Pour 4 teaspoons of the oil onto a large roasting tray, season with salt and pepper then add the potatoes and toss gently until they are fully coated. Roast for 15-20 minutes until golden-brown, crisp and cooked through.
• While the chips cook, prepare the fish. Tip the flour into a bowl and season with salt and pepper. Add the water gradually, stirring all the time - you want a thick batter, about the consistency of double cream. Once it comes together, don't keep mixing it - you want it to be lovely and light.
• Dip the fish into the batter, coating both sides, making sure that the fish is totally coated.
• Heat a large frying pan until hot, add the remaining rapeseed oil and when it is very hot, add the fish, laying it down away from you so the oil doesn't spray up at you. Cook on one side until the batter has just puffed up and turned light golden-brown then flip over and cook on the other side. You will need to cook for 2-3 minutes on each side then lift the fish out onto parchment paper to drain - not kitchen roll as it will stick!
• Bring a small pan of water to the boil, add the peas and simmer for 2-3 minutes until hot through. Drain and return to the saucepan with the chopped mint, then, using a potato masher, mash the peas gently a little until they burst.
• Stir in the crème fraîche and season with salt and pepper.
• Drain both the chips and fish onto kitchen paper to remove any excess oil then serve straightway with the minted peas alongside.

GLUTEN FREE FISH & CHIPS

Steps:

• Preheat oil in deep fryer or wok to 350°F.
• In a small bowl, using an electric mixer, beat the egg whites until stiff but not dry. Sift cornstarch and paprika over the beaten egg whites. With a rubber spatula, fold it together. Set aside.
• Rinse fillets under cold running water and pat dry with paper towels. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
• Deep fry the fish for 2 to 4 minutes on each side or until the coating is crisp and the fish is fork tender. Blot on paper towels.

FISH AND CHIPS

Steps:

• Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
• Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
• Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

GLUTEN-FREE CHICKPEA FLOUR FISH AND CHIPS

Steps:

• Preheat the oven to 450 degrees F. Place an empty baking sheet in the oven to heat.
• Cut the potatoes into 1/2-inch wedges. Toss with 2 tablespoons of the oil and season with salt and black pepper. Spread the potatoes evenly on the heated baking sheet, return to the oven and roast until dark golden at the edges and slightly crisp, about 20 minutes.
• Meanwhile, combine the mayonnaise, harissa, cornichons and a squeeze of lemon juice in a small bowl. Cover and refrigerate.
• Whisk together the chickpea flour, cornstarch, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a shallow dish. Whisk the eggs with 1/4 cup water in another dish. Cut the fish into 2 by 1-inch planks. Dredge the fish in the chickpea flour mixture, dip in the egg and then dredge again in the flour mixture. Set aside on a baking sheet to rest.
• Heat the remaining 3/4 cup oil in a 10-inch cast-iron skillet over medium-high heat until it shimmers. Add the fish in batches and fry until golden brown and cooked through, about 2 minutes per side. Remove to a cooling rack or paper towels to drain. Season with salt and black pepper.
• Serve the fish with the potatoes, tartar sauce and lemon wedges. Garnish with parsley, if desired.

BRANDON'S GLUTEN FREE FISH BATTER

Steps:

• Have your fish at room temperature. Place them in a gallon storage bag with some Gluten free Bisquick. Shake them to coat. Put the fillets in a strainer to shake off the excess coating of Bisquick.
• Mix all of the above dry ingredients together, add enough milk to make a thin batter. Dip each fillet into batter and let the excess drip off before putting into your hot oil.