Fish ‘n’ Chips
Description
Hands up those who wish they could bring back fish ‘n’ chip night. Whether you, a family member or a friend is gluten free – you can officially put fish and chips back on the menu for a special end of week treat.
fish ‘n’ chips please, gluten and guilt free
The best bit is that after a long week and the struggles we face when wanting to make something new that will cater to all diets, this is an easy recipe, that’s homemade, oven baked and costs less than a fish and chip shop.
For a trip down memory lane, forget the plates and serve on butchers or news paper for authentic fish ‘n’ chips.
Ingredients
| 2 eggs. |
| 2 cups gluten free plain (all purpose) flour |
| 2 cups gluten free dry bread crumbs |
| 4 Orange Roughy fillets – or similar fish. |
| Salt and pepper, to taste. |
| 2 tbsp. capers |
| ½ cup fresh continental parsley |
| 1 gherkin |
| 2 lemons |
| 4 large potatoes |
Directions
- 1
- Preheat oven to 210 degrees Celsius (fan forced).
- 2
- Line an oven tray with baking paper.
- 3
- Peel the potatoes.
- 4
- Cut the potatoes into thick rectangular chips.
- 5
- Rinse and pat dry.
- 6
- Arrange chips on the oven tray.
- 7
- Season with salt and pepper, or try paprika for a little kick.
- 8
- Place the chips in the oven for 40 minutes, turning half way.
- 9
- While the chips are cooking, on 3 separate plates or in shallow bowls:
- 10
- Plate 1: Sift flour, add salt and pepper and combine gently
- 11
- Plate 2: Eggs, whisk gently with a fork until incorporated
- 12
- Plate 3: Bread crumbs
- 13
- Line an oven tray with baking paper.
- 14
- Gently rinse the fish fillets and pat dry.
- 15
- Using a sharp knife, slice down the middle line of each fillet to create 8 pieces.
- 16
- **If using Orange Roughy, slice the fin flesh away from fillets. (this is the much thinner section of the fish – resembling a flap, that folds over the actual fillet)
- 17
- Coat each piece of fish in flour first. Make sure the fish is entirely coated.
- 18
- Dip in the egg, again ensuring the fish is fully coated. Allow any excess egg mix drip off.
- 19
- Roll in breadcrumbs until coated evenly.
- 20
- Repeat until all pieces are coated.
- 21
- Place fish pieces on the lined tray and bake for 20 minutes in total – carefully turn the fish at 10 minutes.
- 22
- While the fish is cooking prepare the gremolata:
- 23
- On a clean chopping board, roughly dice the parsley and set aside in a bowl.
- 24
- Finely dice the gherkin and add to the parsley.
- 25
- Roughly chop the capers and add to the parsley and gherkin mix.
- 26
- Slice one lemon in half and squeeze approximately 1 tsp. lemon juice over gremolata mixture.
- 27
- Toss the mixture together and place in the fridge until the fish is cooked.
- 28
- Once the fish and chips are cooked, serve on a platter with gremolata sprinkled over – or on individual plates with gremolata served to the side and a lemon wedge garnish.
- 29
- Serves 4. Halve the recipe and add to the halved ingredients to the full recipe for 6 people, or double for a couple of leftovers - if you're lucky.
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