GLUTEN FREE FISH AND CHIPS
Don't miss out on a classic! Learn how to make the best Gluten Free Fish and Chips with this tasty recipe. Tastes just like the original, maybe better!
Provided by Amanda Carlisle | AFewShortcuts.com
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- In a deep cast iron skillet, heat 3 inches of oil over medium-high heat until it reads 320°F on a deep-fat thermometer.
- Cut the potatoes into ⅛-inch slices and fry, parcooking the chips for 2 to 3 minutes. Place on paper towels to cool completely. Increase the temperature of the oil to 350°F and fry the chips a second time for 2 to 3 minutes, until golden brown.
- Don't have time, you can use frozen steak fries instead of fresh potatoes.
- In a medium bowl, mix together the gluten free baking mix, baking powder, 1 teaspoon of the kosher salt, and the Old Bay Seasoning. Add the egg yolks and beer and whisk until a smooth batter forms. Set aside.
- Pat the fish fillets dry with paper towels. If the fillets are large cut into 1-inch strips. Dredge the fish strips in the cornstarch and dip into the beer batter. Allow the excess batter to drip off and lower into the hot oil. Cook the fish for 3 to 4 minutes, until golden brown, and serve with tartar sauce.
Nutrition Facts : Carbohydrate 77 g, Protein 27 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 146 mg, Sodium 928 mg, Fiber 5 g, Sugar 4 g, Calories 455 kcal, ServingSize 1 serving
GLUTEN-FREE FISH AND CHIPS WITH MINTY PEAS
This gluten-free batter is made with sparkling water, tempura style, and is a crispy delight. Pan-frying instead of deep-frying reduces the calorie count too. Each serving provides 568 kcal, 41g protein, 63g carbohydrates (of which 3.5g sugars), 15g fat (of which 3g saturates), 7g fibre and 0.6g salt.
Provided by Chris Bavin
Categories Main course
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with greaseproof paper.
- Cut the potatoes into 1cm/½in thick slices, then into 1cm/½in wide sticks.
- Place in a saucepan and pour on enough cold water to just cover. Bring to the boil and simmer for 5 minutes until just tender but still firm. (This means the finished chips will be cooked through and slightly fluffy in the middle, but crispy on the outside.)
- Drain carefully and tip out onto kitchen roll or a tea towel and pat dry.
- Pour 4 teaspoons of the oil onto a large roasting tray, season with salt and pepper then add the potatoes and toss gently until they are fully coated. Roast for 15-20 minutes until golden-brown, crisp and cooked through.
- While the chips cook, prepare the fish. Tip the flour into a bowl and season with salt and pepper. Add the water gradually, stirring all the time - you want a thick batter, about the consistency of double cream. Once it comes together, don't keep mixing it - you want it to be lovely and light.
- Dip the fish into the batter, coating both sides, making sure that the fish is totally coated.
- Heat a large frying pan until hot, add the remaining rapeseed oil and when it is very hot, add the fish, laying it down away from you so the oil doesn't spray up at you. Cook on one side until the batter has just puffed up and turned light golden-brown then flip over and cook on the other side. You will need to cook for 2-3 minutes on each side then lift the fish out onto parchment paper to drain - not kitchen roll as it will stick!
- Bring a small pan of water to the boil, add the peas and simmer for 2-3 minutes until hot through. Drain and return to the saucepan with the chopped mint, then, using a potato masher, mash the peas gently a little until they burst.
- Stir in the crème fraîche and season with salt and pepper.
- Drain both the chips and fish onto kitchen paper to remove any excess oil then serve straightway with the minted peas alongside.
Nutrition Facts : Calories 568kcal, Carbohydrate 63g, Fat 15g, Fiber 7g, Protein 41g, SaturatedFat 3g, Sugar 3.5g
GLUTEN FREE FISH & CHIPS
Okay, so the recipe isn't for fish & chips, just the fish. Chips I'm sure you can figure out yourself! This recipe is from "125 Best Gluten Free Recipes". Just one tip: Do not omit the paprika - it helps the batter to brown!
Provided by zepharum
Categories Whitefish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 205.1, Fat 1.2, SaturatedFat 0.2, Cholesterol 62.3, Sodium 116.9, Carbohydrate 17.9, Fiber 0.4, Sugar 0.2, Protein 28.3
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?
Provided by Chef Ben Kelly
Categories Main Course
Time 1h20m
Number Of Ingredients 13
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 CHICKPEA FLOUR FISH AND CHIPS
A gluten-free chickpea flour coating makes for crispy fried fish, served with golden potato wedges and a zippy tartar sauce.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 14
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.
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