Post by littlemissfreefrom on Aug 31, 2015 20:13:53 GMT
Easy Homemade fish and chips suitable for the whole family. For full recipe with pictures see my blog post: www.littlemissfreefrom.com/gluten-free-fish-and-chips-recipe/
Gluten free l Dairy free l Nut free
SERVES 2 (easily doubled)
Ingredients:
300-350g white fish fillets (cod, haddock, pollock) filleted and skin removed
2 free-from white bread rolls (I use DS White Ciabatta Rolls – gluten and dairy free)
1 large egg (duck egg also works for this recipe)
1 large or 2 small sweet potatoes
salt and pepper
1 tsp of dry mixed herbs
lemon zest from half a lemon
olive oil
Serve with mushy peas, lemon mayo, or homemade tartare sauce.
Directions:
1. Preheat oven to 200°c. Peel the sweet potatoes (or scrub well to remove any dirt and leave skin on if preferred), and cut into thin strips. Lightly coat the chips in olive oil and place on a rack or baking tray. Add a pinch of salt and pepper (and paprika if you fancy). Bake in the oven for around 30 minutes.
2. Remove the lemon ride with a peeler and roughly chop before combining with the DS bread rolls, mixed herbs, salt and pepper in a food processor and blitzing to a crumb. Tip into a wide bowl ready for dipping. In a separate bowl beat the egg.
3. Slice the fish into strips (roughly 6cm x 2cm) and lightly brush a baking tray with olive oil. Dip each piece of fish first in the egg, then the crumb mix, coating on all sides before placing onto the baking tray. Half way through cooking the chips place the fish in the oven for the final 15-18 minutes, turning half way through, until crisp and golden.