Gluten-Free Fish and Chips
Whether you eat gluten-free or not, this will probably be one of the best fish and chips you've ever eaten. I know that's a bold statement, but I stand behind it. The Fries are extra crispy but fluffy inside. The fish is tender with a light and crispy, flavourful batter. Oh, and did I mention that it's gluten-free?
Servings 3 servings
Ingredients
Fish
- 2 large cod fillets cut into two to three pieces each
- 1 ½ cups gluten-free all-purpose baking flour, separated I used Bob's Redmill
- 1 teaspoon baking powder
- ½ teaspoon dried dill
- zest of 1 lemon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 egg
- 1 cup soda water
- oil for frying
Fries (chips)
- 2 large russet potatoes
- oil for frying
- salt
Instructions
Fish
- In a large mixing bowl, combine 1 cup of flour, the baking powder, dill, salt, pepper and lemon zest. Mix well.
- Add the egg and soda water. Mix until fully incorporated.
- Put the batter in the fridge for 20 minutes before using it.
- Dredge the cut fish in the remaining flour, shake off any excess.
- Dip the fish in the batter, and fry two to three pieces at a time in a deep fryer or high-sided pot at 365°f. Fry for about 7 minutes, flipping halfway through.
- Serve right away.
Fries (chips)
- Wash the potatoes with a brush under cold running water.
- Cut the potatoes into rectangles about 2 cm (¾ of an inch) wide and the length of the potato.
- Put the cut potatoes in a pot, and rinse with cold water until the water runs clear. Fill the pot with water, add a big pinch of salt, and bring to a boil on high heat.
- Cook the potatoes until they just start to break when poked with a fork.
- Drain the potatoes and spread them out onto a cooling rack. Let the potatoes sit for about 10 minutes.
- Fry the potatoes in batches on 325°f until they just start to turn golden brown. This will take between 5 to 7 minutes. Shake the excess oil off the fries and return them to the cooling rack. Allow the potatoes to cool to room temperature before frying again.
- Turn the heat up on the oil until it reaches 165°f.
- Fry the fries again for about 5 minutes or until a deep golden brown. Drain, and toss in a medium mixing bowl with a big pinch of kosher salt. Serve immediately.