Gluten-Free Fish and Chips with Mushy Peas

Ingredients

• 2 6 oz Cod Fillets
• 1/2 cup Gluten-Free Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 cup Sparkling Water or Beer (gluten-free)
• 2 large Potatoes
• 1 cup Peas
• 2 tablespoons Butter (dairy or dairy-free)
• 1 tablespoon Mint
• 2 cups Vegetable Oil

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup gluten-free flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gradually whisk in the 1/2 cup sparkling water or gluten-free beer until you have a smooth batter with no lumps.
2. 2Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
3. 3Dip each of the 2 (6 oz) cod fillets into the batter, making sure each piece is completely covered. Carefully lower the battered fish into the hot oil. Fry for 5 to 7 minutes, turning occasionally, until the fish is golden brown and the internal temperature reaches 145°F (63°C). Remove the fish from the oil and place it on a plate lined with paper towels to drain.
4. 4While the oil is still hot, peel the 2 large potatoes and cut them into thick chips, about 1/2-inch thick. Place the cut potatoes into a pot of boiling salted water and cook for 5 minutes. Drain the potatoes thoroughly and pat them completely dry with paper towels. Carefully add the dried potato chips to the hot oil. Fry for 8 to 10 minutes, or until they are golden brown and crispy. Remove the chips from the oil and place them on a plate lined with paper towels to drain.
5. 5While the chips are frying, place the 1 cup of peas in a small saucepan. Add the 2 tablespoons of butter and cook over medium heat until the peas are tender and heated through, about 3-5 minutes. Remove from heat and mash the peas with a fork or potato masher until they are broken down but still slightly chunky. Stir in the 1 tablespoon of chopped mint.
6. 6Serve the golden brown, crispy fish and chips immediately with the warm mushy peas on the side.

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