I hope you all had a wonderful St. Patrick’s Day. Mine was filled with lots of shamrocks and green appletinis. I also made sure to make some gluten-free Fish and Chips courtesy of Tyler Florence’s recipe. They were puffy, crispy and delicious. I did some research on malt vinegar and found out that it is believed that malt vinegar is gluten-free or contains only trace amounts of gluten because of the process it goes through when they are making it. I did have a little bit of malt vinegar on my fish, but if you want to be absolutely, positively safe just dunk your fish in some homemade tarter sauce instead.
2c all-purpose gluten-free flour
1 T baking powder
1 tsp salt
1/4 tsp freshly ground pepper
1 large egg lightly beaten
1/2 c white rice flour for dredging
16 oz cod fillets cut into 2-3 inch pieces at an angle
12 oz club soda
canola or vegetable oil for frying
4 russet potatoes scrubbed clean and cut into potato wedges
1/4 c chopped parsley
1 T fresh thyme chopped
1 T fresh rosemary chopped
2 T olive oil
salt and pepper to taste
For the chips, preheat oven to 400F. Coat your potatoes in oil and then spinkle with salt, pepper, thyme, rosemary and parsley. Spread evenly onto a large baking sheet and roast in the oven for 20-25 minutes turning over halfway through cooking.
For the fish, heat about 3 inches of oil over medium-high heat. In a large mixing bowl combine 2 c all-purpose flour, baking powder, egg, 1/4 tsp of pepper and 1 tsp of salt. Pour in club soda and whisk to combine. Batter should be smooth. Dust each cod fillet with rice flour and then dip in the batter. Drain off excess and place fish in hot oil. Fry for 5 minutes until golden brown. Drain fish on papertowels and sprinkle lightly with salt.