GLUTEN-FREE CHICKPEA FLOUR FISH AND CHIPS
A gluten-free chickpea flour coating makes for crispy fried fish, served with golden potato wedges and a zippy tartar sauce.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Place an empty baking sheet in the oven to heat.
- Cut the potatoes into 1/2-inch wedges. Toss with 2 tablespoons of the oil and season with salt and black pepper. Spread the potatoes evenly on the heated baking sheet, return to the oven and roast until dark golden at the edges and slightly crisp, about 20 minutes.
- Meanwhile, combine the mayonnaise, harissa, cornichons and a squeeze of lemon juice in a small bowl. Cover and refrigerate.
- Whisk together the chickpea flour, cornstarch, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a shallow dish. Whisk the eggs with 1/4 cup water in another dish. Cut the fish into 2 by 1-inch planks. Dredge the fish in the chickpea flour mixture, dip in the egg and then dredge again in the flour mixture. Set aside on a baking sheet to rest.
- Heat the remaining 3/4 cup oil in a 10-inch cast-iron skillet over medium-high heat until it shimmers. Add the fish in batches and fry until golden brown and cooked through, about 2 minutes per side. Remove to a cooling rack or paper towels to drain. Season with salt and black pepper.
- Serve the fish with the potatoes, tartar sauce and lemon wedges. Garnish with parsley, if desired.
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Musawer Gull
[email protected]These fish and chips were delicious! I will definitely be making them again.
guccivai Vai
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Umer dj Umer dj
[email protected]The batter was crispy and the fish was cooked perfectly. I will definitely be making this again!
Ntomboxolo Kewuti
[email protected]I'm not a big fan of fish and chips, but these were actually pretty good.
Bradley Munson
[email protected]These were the best fish and chips I've ever had!
Md Sabbir Hasan
[email protected]The batter was a bit too thick for my taste, but the fish was cooked well.
Sharon Shultz
[email protected]Not bad for a gluten-free option.
Fatanla Petelo
[email protected]This recipe was easy to follow and the fish and chips turned out great! I especially liked the tartar sauce.
Calvine Omary
[email protected]The fish was a bit dry, but the batter was good.
Md Moazzem
[email protected]I've never had gluten-free fish and chips before, but these were delicious! The chickpea flour batter was a great substitute for wheat flour.
Shine Lay
[email protected]These fish and chips were amazing! The batter was light and crispy, and the fish was cooked perfectly. I will definitely be making this again.