Homemade Gluten Free Fish and Chips
Inspired by Clark’s General Store
I haven’t had fish and chips since being diagnosed Celiac 16 years ago so this was an amazing treat! Jan started with thawed cod …I know that fresh would be so much better but here in landlocked Alberta that’s impossible! He completely thawed the fish fillets and drained them. This ensures that the fish stays firm and doesn’t become mush when deep fried.
Cod fillets, 2 nice size pieces per person
Gluten-free pancake mix. We used Bob Mills mix.
Oil for deep frying (Canola oil)
Raw Washed and scrubbed Potatoes, 2 medium size for each person
Start by filling a deep sided sauté pan half full of oil. Heat on Med. High. If you have a deep fry thermometer, 300 degrees. If oil starts to smoke it’s too hot. It’s better to have the oil a bit too hot that not hot enough. If the oil is not hot enough, the batter will absorb too much oil.
Slice the potatoes into finger sized slices, turn and slice into fries. You can do this ahead of time and save in a bowl of water in the fridge.
Pat slices dry. Add to hot oil and fry carefully until golden brown. Keep warm in a metal bowl while fish is cooking.
When using any frozen fish to batter, thaw the fish in a strainer and capture the liquid in a bowl. Add the liquid to the 1/3 package of Bob Mill’s pancake mix. Add more water to create a consistency slightly thinner than pancake batter.
Put some dry mix on a plate. Coat each piece of fish in the dry mix first. Dunk the dry coated fish into the batter, letting the pieces sit for minute then using tongs to pick out the piece letting the excess batter drip off. Lay gently into the oil. Take care adding to the hot oil, using metal tongs to add. Watch your temperature as you add because the more food added, the cooler the oil gets.
Flip the pieces over a few times as they cook to ensure that they do not burn. Cook until the batter is golden brown.
Serve on a bed of home fries with a side of tartar sauce and lemon slices.