Gluten Free Fish And Chips Food

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.

GLUTEN-FREE FISH AND CHIPS

Steps:

• 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.
• Wash the potatoes with a brush under cold running water.
• Cut the potatoes into rectangles about 2 cm (3/4 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.

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.