While meal planning this weekend, I got a craving for fish and chips. Say what??? Well, I have not had them in over 3 years since going gluten free and when I stumbled upon the recipe on Pinterest it was a done deal. And as luck would have it, Whole Foods had Cod fillets on sale. Score!
So so yummy!!!
Gluten Free Fried Fish and Chips
2 lbs fish fillet (any white fish, but cod is more authentic)
1 C rice flour (we used our standard Bob's Red Mill GF All Purpose)
2 tsp baking powder
1 tsp salt
1/4 tsp paprika
1/4 tsp garlic powder
1/2 tsp dill weed
3/4 C gluten-free beer (we used Red Bridge, but Omission is a good one too)
1. Gently rinse the fish in cold water. Pat fillets dry with paper towel (note: if you have large fillets, cut the fish into smaller pieces).
2. Mix dry ingredients in a large bowl. Mix beer and eggs separately and stir in dry ingredients. Blend ingredients until mixture is smooth.
3. Place fish fillets in batter mixture, making sure to coat the fillets evenly on both sides.
4. Heat oil 350*F. Gently place small batches of fish in oil so that the oil's temperature does not drop. Fry fillets for 5-8 minutes, or until they are golden brown on both sides. Be sure to turn the fillets frequently to prevent scorching the batter. (We used our Staub dutch oven and were able to fry all at the same time, it and regulating the gas on the stove keeps an even temp).
5. Remove fish to paper towels to drain excess oil.
6. Serve with hot fries.
We love the Ore Ida Fast Food fries...a little salt, pepper and celery salt and follow the instructions on the bag.
Serve with Tartar Sauce and Ketchup.
Only thing I miss is the Malt Vinegar. Boo :-(
Original recipe can be found here.