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Ingredients
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Fish & Batter
Frites (French fries)
Remoulade Sauce (GF)
Finishing & Seasoning
Method
Remoulade Sauce (GF)
Make the remoulade
In a medium bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, finely minced dill pickle, 1 tbsp chopped capers, 1 tbsp chopped fresh parsley, 1 tbsp fresh lemon juice, 1/2 tsp gluten-free Worcestershire sauce, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk until smooth, taste and adjust seasoning. Chill in refrigerator while preparing fish and fries to allow flavors to meld (at least 15 minutes).
Frites (French fries)
First fry (blanch)
Drain and thoroughly dry the soaked potatoes with clean kitchen towels or paper towels. Heat 2–3 cups neutral oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes per batch, until tender but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray.
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on a wire rack or paper towels, immediately sprinkle with 1/2 tsp sea salt while hot, and keep warm in a low oven (200°F / 95°C) if needed.
Fish & Batter
Prep fish
Pat the Icelandic cod fillets dry with paper towels and cut into portions about 4–5 ounces each (or keep whole for 1 lb total). Lightly season both sides with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Set aside for 5 minutes.
Make batter
In a bowl whisk together 3 tbsp (or GF 1:1) flour, 2 tbsp cornstarch, 1 tsp baking powder and 1 tsp salt and 1/2 tsp pepper. In a separate small bowl lightly beat 1 egg, then whisk in 1 cup cold sparkling water until just combined — do not overmix; a few lumps are fine. Fold the wet mixture into the dry ingredients until a loose, slightly thick batter forms. Keep the batter cold (place bowl in another bowl with ice if your kitchen is warm).
Fry the fish
Heat 4 cups neutral oil in a deep, heavy pot to 350°F (175°C). Pat fish dry again just before battering. Dust each fillet lightly with 1–2 tsp flour (from the batter flour) to help batter adhere. Dip each piece into the chilled batter, letting excess drip off, then gently lower into the hot oil. Fry in batches, avoiding overcrowding, for 4–6 minutes or until batter is golden brown and internal fish temperature reaches 135–140°F (57–60°C) and flesh flakes easily. Remove to a wire rack or paper towels to drain. Keep warm in a low oven if necessary.