Gluten-Free Fish and Chip Bites

Instructions

1. 1Preheat your oven to about 205°C (200°C). In a large bowl, combine the 2 large Potatoes, cut into chips, with 1/4 tsp of the 1/2 tsp Salt and 1/8 tsp of the 1/4 tsp Black pepper. Toss until the potato pieces are evenly coated.
2. 2Spread the coated potato chips in a single layer on a baking sheet and bake for 30 minutes, or until they are golden brown and tender when pierced with a fork.
3. 3While the chips are baking, prepare the batter. In a medium bowl, whisk together the 1/2 cup Gluten-free all-purpose flour, the 1/4 cup Rice flour, the 1 tsp Baking powder, the remaining 1/4 tsp of the 1/2 tsp Salt, and the remaining 1/8 tsp of the 1/4 tsp Black pepper until well combined. Gradually pour the 1/2 cup Sparkling water into the dry ingredients while whisking continuously until a smooth batter forms with no lumps.
4. 4Pour the 2 cups of Vegetable oil into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 175°C; use a kitchen thermometer to ensure the correct temperature.
5. 5Dip each piece of the about 450 g Cod fillets, cut into bite-sized pieces, into the prepared batter, ensuring each piece is fully coated and allowing any excess batter to drip off briefly. Carefully lower a few battered fish pieces into the hot oil, being careful not to overcrowd the pot.
6. 6Fry the fish for 3-4 minutes, turning gently if needed, until the fish is golden brown and cooked through, reaching an internal temperature of 63°C and flaking easily with a fork. Using a slotted spoon, carefully remove the golden-brown fish bites from the hot oil and place them on a plate lined with paper towels to drain any excess oil, which helps them stay crispy.
7. 7Serve the crispy fish bites immediately with the prepared chips.

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