Gluten-free Fish And Chips

Name: Gluten-free Fish And Chips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: English, British, Scottish, European
Ingredients: 2 servings Canola oil; 340 grams skinless haddock or cod fillets, cut diagonally into 2-inch pieces; 473 milliliters rice flour; 454 grams medium russet potatoes (about; 340 grams cold gluten-free beer or sparkling water

The recipe Gluten-free Fish And Chips could satisfy your Scottish craving in roughly 45 minutes. This recipe makes 2 servings with 1028 calories, 45g of protein, and 18g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have canolan oil, sparkling water, rice flour, and a few other ingredients on hand, you can make it. It works well as a rather expensive main course. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet.

Instructions

Bring large pot of salted water to boil.

Ingredients you will need

Water

Equipment you will use

Pot

Cut the potatoes into 1/4-inch thick matchsticks. Cook the potatoes in boiling water just until beginning to soften, 3 to 4 minutes. Using slotted spoon or tongs, transfer potato sticks to colander to drain.

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Potato Sticks

Potato

Water

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Slotted Spoon

Colander

Tongs

Remove to a cutting board and pat the potatoes dry.

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Potato

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Cutting Board

Pour enough canola oil into a large heavy pot to reach the depth of 4 inches.

Ingredients you will need

Canola Oil

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Pot

Heat oil to 350F. If you don't have a thermometer, you can fry a few test potatoes. The oil should bubble immediately and the potatoes should bob around, not sink, and become golden brown within a matter of minutes. Working in batches, add the potatoes to the oil and fry until golden brown, about 5 minutes.

Ingredients you will need

Potato

Cooking Oil

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Kitchen Thermometer

Transfer to a paper towel lined baking sheet to drain.

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Baking Sheet

Paper Towels

Sprinkle with salt and pepper.Return the oil to 350F.Meanwhile, in a mixing bowl, whisk 1 1/2 cups rice flour with the beer. Season with 1/4 teaspoon salt.Pat the fish pieces dry and season with salt.

Ingredients you will need

Salt And Pepper

Rice Flour

Beer

Fish

Salt

Cooking Oil

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Mixing Bowl

Whisk

Put the remaining flour in a shallow bowl or plate and dredge the fish, shaking off excess. Coat the fish in the batter, one at a time, and fry in batches - about 4 or 5 per batch. Cook, rotating in the pot, until golden-brown and cooked through, about 4 to 5 minutes.

Ingredients you will need

All Purpose Flour

Fish

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Bowl

Pot

Transfer to a paper towel-lined baking sheet to drain.Season the fish and chips with sea salt and serve immediately with plenty of Dill Tartar Sauce for dipping. Wrap the chips up in a parchment paper cone - or newspaper! - for an added touch.

Ingredients you will need

Tartar Sauce

Sea Salt

French Fries

Dill

Fish

Wrap

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Baking Paper

Baking Sheet

Paper Towels

Equipment

Ingredients

Servings:

2servings

Canola oil 340grams

skinless haddock or cod fillets, cut diagonally into 2-inch pieces 473milliliters

rice flour 454grams

medium russet potatoes (about 340grams

cold gluten-free beer or sparkling water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.