Gluten-Free Fish and Chips
This gluten free fish and chips batter is light and crisp, and it will satisfy any craving you may have for this more traditionally greasy fare. Enjoy!
Equipment
- Candy/deep-fry or infrared thermometer
- Electric hand mixer fitted with wire whisk attachment (or wire whisk to hand mix)
- Fine-mesh sieve
- Baking sheets lined with paper towel
Ingredients
For the Chips:
- 6 baking potatoes, large, peeled and cut 6 into strips about 1/4 inch (0.5 cm) thick and 3 inches (7.5 cm) long
- 1 tablespoon lemon juice
- Salt
- Vegetable oil for frying
For the Fish:
- 2 egg whites
- 1/3 cup potato starch
- 1/2 teaspoon paprika
- 1 pound white fish fillets , such as sole, haddock or tilapia (4 pieces in total)
- 1/4 cup sweet rice flour
- Vegetable oil for frying
Instructions
To Make the Chips:
- As soon as you cut the fries, place them in a bowl of ice and water with lemon juice. When all the fries are cut, rinse them under cold running water into a bowl until the water turns clear. Drain the fries and dry them using a clean kitchen towel. (Adding wet potatoes to the hot oil could cause it to spatter.)
- Preheat vegetable oil in deep fryer or wok to 325°F (160°C).
- In prepared deep fryer or wok, cook potatoes, in batches, for 6 to 8 minutes or until soft and a slightly golden color.
- Remove fries using a slotted spoon and transfer to prepared baking sheet to drain. Keep warm in a 300°F (150°C) oven while frying subsequent batches.
- Heat vegetable oil until your thermometer reads 375°F (190°C). Return fries, in batches, to oil and cook for another 2 to 3 minutes or until golden brown and crispy. Transfer to prepared baking sheets, then salt. Return to oven to keep warm.
To Make the Fish:
- Meanwhile, in a small bowl, using electric hand mixer, beat egg whites until stiff but not dry.
- Using fine-mesh sieve, sift potato starch and paprika over beaten egg whites. Using a rubber spatula, fold it in. Set aside.
- Rinse fish fillets under cold running water and pat dry.
- Preheat vegetable oil again in deep fryer or wok to 350°F (180°C).
- Dredge fish fillets in sweet rice flour. Dip into prepared egg batter to generously coat, leaving as much batter on fish as possible.
- Deep-fry fish for 2 to 4 minutes on each side or until coating is crisp and fish is fork-tender. Transfer to a plate lined with paper towels to drain. Serve with chips.
- Makes 4 servings.
Notes
Tips:
Most new electric hand mixers have a wire whisk attachment, which will give you a better beating action, but a standard hand mixer works well, too. Variations:
For a spicier coating, substitute a pinch of cayenne pepper for paprika.
Use cornstarch or tapioca starch for potato starch.
Most new electric hand mixers have a wire whisk attachment, which will give you a better beating action, but a standard hand mixer works well, too. Variations:
For a spicier coating, substitute a pinch of cayenne pepper for paprika.
Use cornstarch or tapioca starch for potato starch. Tried this recipe?Let us know how it was!