RECIPE Gluten Free Fish & Chips

When I was at the beach last weekend, I realised that Fish and Chips is a real British summer tradition. Odd really, when you'd think a chilled fruit salad would be all you'd fancy on a hot beach!

Thing is, once the chip fumes started wafting over the beach, that's all I wanted but without a battered fish and a bit of gravy, what's the point?

So, I thought I'd try to find a recipe for gluten free fish and chips to satisfy my craving.

This recipe is courtesy of 'Glutenfreeboy' at http://www.ehow.com/how_4573431_gluten-free-fish-chips.html

It uses gluten free beer - see my previous post for my suggestion of how to get hold of some.

Ingredients

4-6 boneless, skinless pieces of white fish. Haddock, Cod or Tilapia
1 pkg Gluten Free Pancake Mix (try - http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/301208_Barkat_Gluten_Free_Pancake___Batter_Mix_250g.html)
1 egg
1 Gluten Free Beer
6-8 potatoes
2 pans
Cooking oil, (canola, corn, vegetable or olive will work)

Method

1. Examine the fish to make sure no tiny bones have been overlooked. Set on a plate. Next, in a medium sized mixing bowl mix about 1 cup of pancake mix with the egg and about 1/3 cup of the beer. Whisk well. Batter should look similar to a pancake batter, not too thick, but not too thin either.
2. Chop up your potatoes. Heat up the oil in both pans.
3. Add chips to heated pan. The best way to cook chips is to cook them halfway, drain them in some newspaper or paper towels, and then put them back into the oil for a second round of cooking. It makes them extra crispy!
4. Dip the fish pieces into the batter so they are completely drenched in the mixture. Place in pan when oil is hot. About 2-3 minutes on each side should be plenty depending on the thickness of the fish fillets.
5. Take the chips and the fish out to drain on newspaper or brown paper.
Serve!

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