I love fish & chips. Something about the meal just makes me happy! It also reminds me of a wonderful friend, and the time I went to London and made her walk several miles with me in the rain to the only place I could find that served gluten free fish & chips. I couldn't leave London without finding some, and boy were they delicious! When I got home, I was inspired to create my own version and it's become one of my favorite meals.
My favorite fish to use is the traditional cod, but any flaky white fish will do. You want the fish to be sturdy enough to hold together- I've also used halibut and catfish, when I've been unable to locate cod. Depending on how much I'm planning to make, I normally ask for 2-4 fillets and then slice it into nugget shapes myself.
I'm going to let you in on a secret. A year ago, I discovered the perfect way to make chicken nuggets, and it has to do with the order you dredge the meat. I never knew it made a difference, and I honestly can't remember where I saw this method first. You're going to need two or three bowls depending on what type of breading you're planning for your meal. In the first bowl, dump in a starch flour and any salt, pepper, or other seasonings you want to add. (My favorite is arrowroot starch, but I've also used potato starch flour, tapioca flour, or corn starch.) The amount of starch you'll need depends on the amount of meat you're dredging. You can always add more!
In the second bowl, crack 3 eggs to start and whisk them with a fork. (You may need more eggs depending on how much you're dredging!) I also add 1 TBSP lemon juice, and 2 TBSP of carbonated water (if I have it on hand!). In the third bowl (optional), add another flour if you want a thicker breading. I've used any gluten free flour, but my favorite is either almond flour or cornmeal.
The breading secret is to coat your meat in the starch FIRST! Then, dip the meat into the egg wash. After that, I throw it back in the starch bowl, because I prefer a light breading. I normally don't even add any other flours! Remember, starch first, then egg!
I also like to try and vary the colors on my plate, because it's so easy to end up with a completely brown plate. That's just no fun! Whenever I need a little pick-me-up, I love to use Purple Fingerling Potatoes! I mean...purple! It just makes you grin! I cut them into wedges and stuck them in the oven at 400 with a little bit of salt and grapeseed oil to roast while I cooked the fish.
Grain Free Fish & Chips
Servings: Depends on the number & size of the fillets
What Do I Need?
- Two Fillets of Cod
- 1 Cup of Arrowroot Starch
- 3 Eggs, whisked together
- 1 TBSP Lemon Juice
- 2 TBSP Vinegar
- 2 TBSP Carbonated Water (Optional- I had a bottle of San Pellegrino)
- Salt, Pepper to Taste
- Grapeseed Oil to sauté
What Do I Do?
- Read the instructions in the post above the recipe about the process I use for dredging the fish and to answer any substitution questions.
- Cut the fillets into bite size chunks.
- In a seperate bowl, add the starch and any seasonings you want to add to the 'breading'.
- In another seperate bowl, whisk the eggs together and add the lemon juice, vinegar, and carbonated water.
- Coat the fish nuggets in the starch first, then dunk them in the egg mixture. Roll them once more in the starch, before setting aside on a plate.
- Heat the Grapeseed Oil in a skillet on medium heat. When the oil is hot (but not smoking), add the coated fish to the pan with a spatula or some other utensil. Be careful not to burn yourself! (If the oil is not hot enough or you add the fish too soon, it's still good, but the breading won't be as crunchy.)
- Once the undersides are golden brown edging on a dark brown, flip over to cook the other side.
- Once cooked through, remove from the pan and set on a plate to cool slightly. If you're not sure if they are completely cooked- cut one open and it should be solid white inside- no translucency!
- Serve with lemon wedges and additional vinegar. The acidity is soooo good!