Of course we had a wonderful gluten free Christmas Dinner complete with turkey for Christmas Dinner. The holiday dinner my family loved most though, just because we hadn’t had anything like this for years was my new gf recipe for Classic English Fish & Chips. My husband said this was one of his favourites, way back when. He had given up ever having it again. Of course I have tried, but it never quite made muster till now.
The fish was wonderful and the batter didn’t fall off. The fries were so delicious, I think it was due to the wonderful farm fresh potatoes I had bought locally at B C Pickering Produce. The woman at the cash register said they were very particular about their produce and everything was so fresh.
Classic English Fish and Chips
A Gluten Free Adaptation by Trina Astor-Stewart
Fish & Chips is classic English street food and many would not go a week even today without heading down to their favourite locale. The first shop opened in London in the mid 19th century. By the 1930s, shops were located in towns all over England.
If you want to be authentic and have a fish fry night. Place newspaper placemats on the table, a basket on top, lined with parchment paper, pile in the fries and fish and serve with apple cider vinegar, tartar sauce, ketchup and a nice gf ale on the side. Serves four.
Wash and peel and cut into strips, about
4 large potatoes (if new potatoes leave the skins on)
Pat dry with paper towel.
Heat sunflower oil in a wok, or deep fryer (depth should be 2 or 3 inches to cover) to 375 degrees or until just about sizzling heat.
Fry potatoes about 7 minutes or until golden brown and remove from hot oil with a slotted spoon, (or basket in deep fryer) Place potatoes on a baking sheet lightly salt the chips and reserve warm in a 250 F oven.
About 1 lb fish, cut into chunks. Each piece of fish should be about 2 inches by about 3 inches. Traditionally Cod or Sole are the fish most commonly used to make fish and chips, any firm, white-fleshed fish will work.
Prepare fresh or thawed Fish by draining thoroughly. Pat fish dry. Sprinkle fish on both sides with salt and pepper.
Place about ½ cup of ‘Trina’s Regular Rice Flour Mix #1’ in a bowl, mix in ½ teaspoon Herbs Provencal ( optional) and dredge each piece of fish in the flour mixture until well coated, shaking off excess.
Blend together dry ingredients
¾ cup Trina’s Regular Rice Flour Mix #1
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon Xanthan Gum
In a separate bowl, whisk together,
2 tablespoons vinegar
1 cup water or Gluten Free Beer ( I used water)
Mix dry ingredients and wet together with a whisk to make a smooth, thick batter.
Dip one piece of fish at a time in the batter, and then slide into the hot oil. Repeat with 4 or 5 pieces and fry turning each piece of fish over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Then fry remaining fish in batches of 4, returning oil to 375°F between batches.
Serve in a basket lined with parchment paper
(if you like, my crew couldn't wait, so just plunkt it on a plate,)
and have GF vinegar available for each person to use over fish or you can also serve with lemon wedges.
Serve with Homemade Coleslaw and Tartar Sauce, and GF Ketchup on the side.
Here is a photograph of the inside of a piece of the gf battered fish. And yes, the family is used to the drill, gotta take a picture of it!
Happy New Year, have a great 2008 everyone.
Try my new Fish & Chips Recipe I think it qualifies as a guilty pleasure for sure, since I’m supposed to be trying to lose weight. Let me know what you think, glad to hear from you.
And yes, I'm happy to help all of you who purchased my Gluten Free Goodies book for Christmas baking. Any questions just email. I'll do my best to answer every email. And yes again, I'm busy writing, testing, and getting my next two e-books ready for you. Gluten Free Everyday & Gluten Free Breads 101. It is just very time consuming....as anyone knows who has ever done this, so Happy Gluten Free living in 2008!