Gluten Free Fish And Chips Recipes
GLUTEN FREE FISH & CHIPS
Okay, so the recipe isn't for fish & chips, just the fish. Chips I'm sure you can figure out yourself! This recipe is from "125 Best Gluten Free Recipes". Just one tip: Do not omit the paprika - it helps the batter to brown!
Provided by zepharum
Categories Whitefish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oil in deep fryer or wok to 350°F.
- In a small bowl, using an electric mixer, beat the egg whites until stiff but not dry. Sift cornstarch and paprika over the beaten egg whites. With a rubber spatula, fold it together. Set aside.
- Rinse fillets under cold running water and pat dry with paper towels. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
- Deep fry the fish for 2 to 4 minutes on each side or until the coating is crisp and the fish is fork tender. Blot on paper towels.
Nutrition Facts : Calories 205.1, Fat 1.2, SaturatedFat 0.2, Cholesterol 62.3, Sodium 116.9, Carbohydrate 17.9, Fiber 0.4, Sugar 0.2, Protein 28.3
GLUTEN-FREE CHICKPEA FLOUR FISH AND CHIPS
A gluten-free chickpea flour coating makes for crispy fried fish, served with golden potato wedges and a zippy tartar sauce.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Place an empty baking sheet in the oven to heat.
- Cut the potatoes into 1/2-inch wedges. Toss with 2 tablespoons of the oil and season with salt and black pepper. Spread the potatoes evenly on the heated baking sheet, return to the oven and roast until dark golden at the edges and slightly crisp, about 20 minutes.
- Meanwhile, combine the mayonnaise, harissa, cornichons and a squeeze of lemon juice in a small bowl. Cover and refrigerate.
- Whisk together the chickpea flour, cornstarch, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a shallow dish. Whisk the eggs with 1/4 cup water in another dish. Cut the fish into 2 by 1-inch planks. Dredge the fish in the chickpea flour mixture, dip in the egg and then dredge again in the flour mixture. Set aside on a baking sheet to rest.
- Heat the remaining 3/4 cup oil in a 10-inch cast-iron skillet over medium-high heat until it shimmers. Add the fish in batches and fry until golden brown and cooked through, about 2 minutes per side. Remove to a cooling rack or paper towels to drain. Season with salt and black pepper.
- Serve the fish with the potatoes, tartar sauce and lemon wedges. Garnish with parsley, if desired.
BRANDON'S GLUTEN FREE FISH BATTER
Since our daughter was diagnosed with celiac disease I have been experimenting and finally came up with a good fish batter. It fries up crisp and golden brown and is very tasty.
Provided by stevedee
Categories Free Of...
Time 15m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 7
Steps:
- Have your fish at room temperature. Place them in a gallon storage bag with some Gluten free Bisquick. Shake them to coat. Put the fillets in a strainer to shake off the excess coating of Bisquick.
- Mix all of the above dry ingredients together, add enough milk to make a thin batter. Dip each fillet into batter and let the excess drip off before putting into your hot oil.
Nutrition Facts : Calories 99.5, Fat 3.3, SaturatedFat 0.8, Cholesterol 0.4, Sodium 216.6, Carbohydrate 15.4, Fiber 0.6, Sugar 2.5, Protein 1.8
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