It seems like you’re referring to “Gluten-Free Fish and Chips.” Fish and chips is a popular dish that traditionally involves battered and fried fish served with deep-fried potatoes (chips). For those who follow a gluten-free diet, there are alternative ways to prepare this classic dish. Here’s a simple recipe for gluten-free fish and chips:
Gluten-Free Fish and Chips:
Ingredients:
For the fish:
- 4 fillets of your preferred gluten-free fish (such as cod or haddock)
- Gluten-free flour for coating (rice flour or a gluten-free blend)
- 2 eggs, beaten
- Gluten-free breadcrumbs or crushed gluten-free cereal for coating
- Salt and pepper to taste
- Oil for frying
For the chips:
- 4 large potatoes, peeled and cut into thick strips
- Salt to taste
- Oil for frying
Instructions:
- Prepare the Chips:
- Heat oil in a deep fryer or a large, deep pan to 350-375°F (175-190°C).
- Fry the potato strips in batches until they are golden brown and crispy. Remove and drain on paper towels. Sprinkle with salt while they are still hot.
- Prepare the Fish:
- Pat the fish fillets dry with paper towels.
- Season the fish with salt and pepper.
- Dredge each fillet in gluten-free flour, then dip into the beaten eggs.
- Coat the fillets with gluten-free breadcrumbs or crushed gluten-free cereal, pressing the coating onto the fish to adhere.
- Cook the Fish:
- Heat oil in a separate pan for frying the fish.
- Fry the fish fillets for 3-4 minutes on each side, or until golden brown and cooked through. The cooking time may vary depending on the thickness of the fillets.
- Serve:
- Serve the gluten-free fish and chips hot, alongside your favorite gluten-free dipping sauces, such as tartar sauce or gluten-free ketchup.
Remember to double-check that all ingredients, including the flour and breadcrumbs, are labeled as gluten-free to ensure the dish remains suitable for those with gluten sensitivity or celiac disease. Enjoy your gluten-free fish and chips!
