Recipe for gluten free fish and chips
One of the things many coeliacs miss when first being diagnosed is fish and chips. Okay, there may be a couple of chippys that make gluten-free fish and chips, but there are not many. So why not make your own? With the availability of great gluten-free flours out there, this is easy to do. To make your fish and chips even better, make them spicy with chillies. This fail-safe recipe for great fish and chips every time is always a hit.
Make sure that if you want to achieve the perfect fish and chips that you use the freshest ingredients you can get. Where possible but your fish fresh from a fishmonger or the fish counter of a reputable supermarket chain. It may cost more than using frozen fish, but the results will be worth it. For two people, you will need the following ingredients:
For the chips
- Maris piper potatoes - two large
- Vegetable oil spray
- Paprika – 1 teaspoon
- Chilli powder – 1 teaspoon
- Garlic powder – ½ teaspoon
- Black pepper – ½ teaspoon
- Salt - to taste
For the fish
- Haddock fillets - 2 ( any firm flesh fish can be used, e.g. Hake)
- Gluten-free flour 100 grams ( plus a little more)
- Egg – one medium
- Milk -125 ml
- Chill powder -1 teaspoon
- Black pepper – ¼ teaspoon
- Curry powder – ½ teaspoon
- Salt - to taste
- Oil for frying
To make this great meal will need some pre-preparation that will need to be done. This step adds to the time it takes to make this dish, but the end result will be worthwhile.
- Wash the potatoes and cut them into chip wedges. There is no need to peel the potatoes, but if preferred, do this.
- Bring a medium-sized pot of water to the boil.
- Add the potatoes and cook for two to three minutes
- Remove the chips from the water and drain in a colander
- Place the chips in the fridge for an hour
Making the chips
- Spray an oven tray with the oil spray
- Place the chips on the tray
- Spray them with vegetable oil until all the chips are well coated ( 7 to ten sprays)
- Sprinkle with salt, pepper, garlic, paprika and Chilli powders
- Bake in a hot oven (200 degrees) for approximately 45 minutes until golden brown and crispy. Turn the chips during this period.
- If you want your chips to be crisper, increase the cooking time by five to ten minutes.
Frying the fish
- Add all the dry ingredients into a bowl. Mix well
- Add the egg and fold in
- Gradually add the milk. Stir together to form a batter.
- Bring the oil to frying temperature (about 200 degrees Celius) in a deep frying pan
- Dry the fish fillets and dust with a little gluten-free flour.
- Dip the fillets in the batter and then fry for five to six minutes until golden brown.
- Serve with chips and some Chilli infused vinegar or Chilli mayonnaise.
If you want to make this recipe for more than two people, simply pro-rata the ingredients to the number of portions you want to produce. Enjoy