Wow, the last time I had fish and chips was about 15, 16 or 17 years ago…I’m losing count. This was also the first time I have ever made homemade Fish and Chips. Huge success. What a treat this was. DH was ecstatic – said he wanted this meal once a week. Once a week is too much for me, but once a month or two would be a nice treat. It is a lot to clean up, and for me, I need to keep our health in mind – despite how light this tasted, it still is fried in oil!
We had this with homemade Tartar Sauce, and oven roasted French Fries, yum, it doesn’t get any better. This is a long post as we took extra pictures to give you an idea of the process. If you are a Celiac, who has not had fish and chips in 100 years, and don’t mind a big “clean up” after dinner, this is a dinner for you! I used Tyler Florence’s recipe for the fish batter, which is gluten free. There were a couple of mixed reviews, so with this in mind, I changed up the flour, and used an extra large egg – as some of the reviews said the batter was too thick. This was absolute perfection. The batter was ultra light, and super crispy! But please check out Tyler’s recipe for the original – here is what I did:
I used 1 1/2 lbs. fresh cod, that were cut into portions
Grape seed oil or another high heating oil
1 cup Sweet Rice Flour
1 cup White Rice flour
1 Tblsp. Gluten Free Baking Powder
3 tsp. salt
pepper to taste
12 oz. of soda water
1 egg beaten
1/2 cup of white rice flour, for dredging
Combine the dry ingredients, seasonings in a bowl. In another bowl, lightly mix up the egg and add the soda water to the egg. Then add this to the flour mixture, mixing well. At this point, here is where you will need to check the batter, and adjust if necessary by adding more soda water. This was a somewhat runny batter. Add the other 1/2 cup of rice flour to a plate, season with salt and pepper.
Heat up a heavy bottomed pan or dutch oven (I used a cast iron frying pan) with the oil on medium high heat – on my electric stove this was at the 6 1/2 mark, and it took a good 10- 12 minutes or so to heat up. You will want enough oil in the pan to reach up the sides of the fish. Dredge each piece of fish in the rice flour first, then in the batter, until evenly coated. Carefully place in the hot oil – away from you in case of any splatters.
Cook for 4-5 minutes, until the side is golden then carefully turn the fish over to finish cooking the other side, about 4 minutes – it will depend on how thick your fish is. Then transfer to a rack to drip off any extra oil.
1 cup mayonnaise
1-2 Tblsp. chopped Gherkins
1 Tblsp. chopped fine Capers
2 tsp. Dill Weed
2 Tblsp. fresh Lemon Juice
2 Tblsp. finely minced Chives or finely minced red onion
Salt and Pepper
Finely mince the Gherkins, Capers, Chives, and add to a bowl with the Mayonnaise, Dill, Lemon juice and Salt and Pepper. Mix well, and store in the refrigerator a couple of hours before using.
Oven Baked French Fries:
Preheat the oven to 350 degrees. I used 3 large Russet Potatoes, washed well, and patted dry. Slice into french fry wedges, and pat dry once more with paper towel. On a large baking sheet, coat the fries with olive oil, and toss until well coated. Season with salt and pepper, then transfer to a baking sheet, making sure not to overcrowd the fries. Bake about 45 – 50 minutes, tossing occasionally. When done, season with salt and serve while hot.