Gluten-Free Fish and Chips

Instructions

1. 1Peel the 2 large potatoes and cut them into thick fries, approximately 1.27 cm (1.25 cm) wide. Place the cut fries in a large bowl, cover with cold water, and let them soak for at least 30 minutes.
2. 2In a medium-sized bowl, whisk together the 1/2 cup of tapioca starch, 1/4 cup of rice flour, 1 tsp of baking powder, 1/2 tsp of salt, and 1/4 tsp of pepper. Gradually whisk in the 1/2 cup of sparkling water until a smooth, lump-free batter forms.
3. 3Pour the 2 cups of sunflower oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C, using a kitchen thermometer to verify the temperature.
4. 4Pat the 2 6oz cod fillets very dry with paper towels. Dip each fillet into the prepared batter to fully coat, then carefully lower one into the hot 175°C oil and fry for 5-7 minutes, or until golden brown and crispy with an internal temperature of 63°C; remove to a wire rack set over a baking sheet to drain excess oil and repeat with the second cod fillet.
5. 5Drain the 2 large potato fries from the cold water and pat them thoroughly dry with paper towels. Carefully add the dried fries to the hot 175°C oil in batches, if necessary, to avoid overcrowding the pot, and fry for 5-7 minutes until golden brown and crispy; remove to the wire rack to drain excess oil.
6. 6Serve the fish and chips immediately.

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