Gluten-Free Fish and Chips with Chickpea Batter

Instructions

1. 1Peel the 4 large potatoes and cut them into thick chips, about 1.27 cm thick. Place the cut potatoes in a bowl and cover them with cold water. Let them soak for 30 minutes.
2. 2Pour the 4 cups of vegetable oil into a large heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
3. 3While the oil heats, prepare the batter. In a medium bowl, whisk together the 1 cup of chickpea flour, 1/2 cup of rice flour, 1 tsp of baking powder, 1 tsp of salt, and 1/2 tsp of black pepper until well combined.
4. 4Gradually pour in the 1 cup of sparkling water while whisking continuously until you have a smooth, thick batter. It should be thick enough to coat the back of a spoon.
5. 5Drain the soaked potatoes completely and pat them very dry with paper towels. Carefully add about half of the dried potato chips to the hot oil. Fry for 5-7 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the chips from the oil and place them on a plate lined with paper towels to drain. Repeat with the remaining potato chips. Season the fried chips with a little salt.
6. 6Dip each of the 4 cod fillets into the prepared batter, making sure each piece is fully coated. Let any excess batter drip back into the bowl.
7. 7Carefully place the battered cod fillets, one at a time, into the hot oil. Fry for 5-7 minutes, turning occasionally, until the batter is golden brown and crispy, and the fish is cooked through. The internal temperature of the fish should reach 63°C.
8. 8Remove the cooked fish from the oil using a slotted spoon and place them on the paper towel-lined plate to drain. Season the fish with a little salt.
9. 9Serve the 4 gluten-free fish and chips immediately. Offer gluten-free malt vinegar on the side for drizzling over the fish and chips.

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