Fish and Chips

Gluten Free Fish and Chips

Ingredients:

• 1 lb cod or haddock

• ½ cup rice flour

• ¼ cup tapioca starch

• ½ cup corn starch (¼ for batter, ¼ for light dredging)

• 1 tsp baking powder

• ¾ cup soda water/seltzer

• 1 egg

• 3 russet potatoes

• Oil for frying

• Salt to taste

Preheat a large dutch oven or oil-friendly pot to 350 degrees.

Fish:

Make sure the fish is at room temperature before getting started. Lightly season with salt. Combine the three gluten free flours/starches together with the baking powder and salt. Combine the wet ingredients into the dry, and allow to sit together for a few minutes to harmonize. When ready, dredge the fish in a light layer of the extra cornstarch and then dip into the batter. When the oil is ready, drop the battered fish in and cook for 7-8 minutes until golden and crispy. Repeat this process until all the fish is cooked.

Chips:

Slice your cleaned and scrubbed russet potatoes (skin on) into slabs, and then into ¼” slices. Immediately place in cold water to prevent from browning and to pull out any residual starch. Soak in the cold water for a minimum of 15 minutes. When ready, remove them from the water and pat completely dry with paper towels.

Carefully place the potatoes into the oil and cook 2-3 minutes for their first round of cooking. When they start to get golden pull them out and drain any excess oil. Do this in batches if there isn’t enough space. Before serving, place back in the oil and cook for a second time 2-3 minutes until crunchy and delicious. Season immediately with salt.