Gluten-Free Fish and Chips

Ingredients

• 2 6 oz Cod Fillets
• 1 cup Rice Flour
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 3/4 cup Sparkling Water
• 2 large Potatoes
• 3 cups Oil for frying

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 large Potatoes and cut them into thick chips, about 1.27 cm thick.
2. 2Pour the 3 cups of Oil for frying into a large heavy-bottomed pot or deep fryer and heat it to 175°C.
3. 3Carefully add the potato chips to the hot oil in batches, making sure not to overcrowd the pot. Fry for 8-10 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the chips and drain them on paper towels.
4. 4In a medium bowl, whisk together the 1 cup of Rice Flour, 1 tsp of Baking Powder, 1/2 tsp of Salt, and 1/4 tsp of Pepper.
5. 5Gradually pour in the 3/4 cup of Sparkling Water while whisking continuously until you have a smooth, thick batter.
6. 6Dip each of the 2 Cod Fillets into the batter, turning to ensure they are completely coated on all sides.
7. 7Carefully place the battered fish into the hot oil, one at a time. Fry for 5-7 minutes, turning occasionally, until the batter is golden brown and the fish is opaque and flakes easily with a fork. The internal temperature should reach 63°C.
8. 8Remove the cooked fish from the oil using a slotted spoon and drain them on paper towels.
9. 9Serve the golden brown fish and crispy chips immediately.

Substitutions

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