Ok, strictly speaking, even the healthiest fish and chips you can cook isn’t going to make the top five healthiest foods. But I like fish and chips. A lot. It’s one of those comfort meals that reminds me of the time I lived in a coastal town in England when I was a student at Sussex University.
Having said that, we haven’t bought fish and chips for a very long time as I just can’t go beyond the thought that I’m feeding my family a bucketful of rancid, oxidised oils, flavourings and additives as well as gluten, which we don’t eat anymore.
I have a pretty abysmal family health history and as I’m now into my 40s and getting closer to the time when chronic conditions start to occur, I just can’t disassociate commercially fried foods with cancer and heart disease anymore in my head.
I’ve tried frying fish at home with gluten free flour; I’ve tried paleo flour; I’ve tried no flour. Nothing came close to the crunchy, more-ish batter you get from your local fish and chippie.
I stumbled across a recipe on the food network for fish and chips and, with a couple of changes, the perfect crispy batter made its way back into my life. I used whiting for this recipe and coupled it with home-made potato fries (sometimes we use sweet potatoes), fermented ketchup and home-made mayonnaise and a side salad. Bliss.
I hope you enjoy it as much as we did, knowing that you’re feeding your family a meal free of additives and rubbish oils.
Gluten free batter for fish
Makes enough batter for 6 large fish fillets
- 2 cups rice flour (300g rice if milling your own in thermomix)
- 1 tbsp aluminium free baking powder
- 3 tsp sea salt
- ½ tsp black pepper (optional)
- 350ml soda or sparkling water
- 1 egg, beaten
- ½ cup rice flour for coating
- Olive or coconut oil for frying
- Mix together the flour, baking powder, salt and pepper.
- In a separate bowl, mix the soda water and egg and combine with the flour mixture.
- Whisk until you get a smooth batter.
- Coat the fish fillets with the rice flour, shaking off excess.
- Dip the fish into the batter, letting excess drip off.
- Fry in preheated olive or coconut oil for 4-6 minutes until crispy.
- Dry on paper towel to remove excess oil before serving.