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If I had only one indulgence, and who is saying I have only one, it would be fish & chips. Is there any dish that is more fun and more classic.
I think fun and classic is the perfect description for this dish. It has a long history having been first served in LONDON. This article from the BBC only debates whether it came from the North or South of England. That is more detail than I needed. The origin per WIKIPEDIA dates to the early 1860’s. I have had the opportunity to travel and my recall is my 1st experience having fish & chips was in a London pub. How authentic is that! I remember going to London with my parents – what a wonderful memory. I also remember going with my wife and making a London pub one of our first stops. Fish & chips are wonderful but they are even more wonderful when experienced in its birthplace. #AUTHENTIC.
Gluten Free Fish & Chips
Have I mentioned that these are Gluten Free Fish & Chips? A lot of fish and chips are naturally gluten free as long as rice flour is used. Rice flour is the base flour when making tempura. The origin of TEMPURA dates back to the 16th century in Japan. A tempura batter is a little thicker than breading as I have done in my gluten free MILANESE. With that said, it is quite crunchy. The batter perfectly coats the cod and the fish remains tender and flaky.
I went all out for this meal. I wanted the true experience, so French fries accompanied the fish. I do not eat fried foods often but if I am going to do it, then I might as well go all the way. I like my fish with tartar sauce. Tartar sauce is easy to make and needs only 4 main ingredients – mayo, dill or parsley, capers and lemon juice. In my picture, you will note the malt vinegar. That one is in there for my wife. She picked up adding malt vinegar while in Canada.
The building of the batter through the cooking of the battered cod.
The Gluten Free Fish & Chips Plated.
Gluten Free Fish & Chips Plated
Gluten Free Fish & Chips
Ingredients
- 2 Lbs Cod
- 2 Tbsp Old Bay Seasoning
- 2 Cups Rice flour divided
- 1 Tbsp Baking Powder
- 1 Cup Butter
- 4 Cups Corn Oil
Instructions
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Heat the oil in a Dutch Oven and bring to 375 degrees
Next, cut the cod into fillets. Spice the cod with the Old Bay seasoning. Combine the dredge ingredients in a shallow dish. Drop the spiced cod fillets into the tempura batter. Let the excess drip off.
Drop into the hot oil and cook for 6 - 8 minutes. Remove from the oil and let the excess oil drain off.
Serve with french fries and tartar sauce.
Enjoy!
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