Tuesday’s episode of Chef Race was a fun one. The teams were forced to cook each others cuisines, which meant Spotted Dick, Shepherd’s Pie, and Fish and Chips for us. I had a feeling they might throw a curve ball like that at us, so before I left, I started experimenting with Fish and Chips – both gluten-free and regular versions.
It doesn’t take years of friendship or a dedicated readership to know that fried fish and french fries might be my two favorite food groups. I like my fried fish chicken-mcnugget-like and my french fries hand-cut, thin, and crispy. Neither of these things are traditional when applied to Fish and Chips. But do I care?
Read on for my not-so-traditional, but seriously superior, fish and chips. This gluten-free version is made with rice flour and gluten-free beer (or fizzy water), but you can seamlessly substitute the regular (better) stuff.
Tomorrow I’ll be post my episode 4 re-cap, so make sure to come back and visit.
Fish and Chips
- 2 medium russet potatoes about 1 pound
- Canola oil
- 2 cups rice flour
- 1 bottle cold gluten-free beer or sparkling water 12-oz
- 3/4 lb skinless haddock or cod fillets cut diagonally into 2-inch pieces
Bring large pot of salted water to boil. 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. Remove to a cutting board and pat the potatoes dry.
Pour enough canola oil into a large heavy pot to reach the depth of 4 inches. Heat oil to 350°F. 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. Transfer to a paper towel lined baking sheet to drain. Sprinkle with salt and pepper.
Return the oil to 350°F.
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. 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. 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.