Fish & Chips Gf Recipe
crispy cod loin, lemon zest & paprika tempura batter, traditional coleslaw, minted pea purée, pommes frites, kitchen sink remoulade
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Ingredients
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Fish & Chips GF
Method
Preparation Steps
- 1
Prepare the Fries
Peel and cut the potatoes into thick strips. Rinse them in cold water and soak for at least 30 minutes. Drain and pat dry.
- 2
Make the Coleslaw
Shred the cabbage and carrot. In a bowl, mix them with mayonnaise, salt, and pepper. Set aside to let the flavors meld.
- 3
Prepare the Tempura Batter
In a mixing bowl, combine gluten-free flour, cornstarch, baking powder, paprika, lemon zest, salt, and pepper. Gradually whisk in cold sparkling water until smooth.
- 4
Make the Minted Pea Purée
In a pot, bring water to a boil and cook the peas for 3-4 minutes. Drain and blend with fresh mint until smooth. Season with salt and pepper to taste.
- 5
- 6
Fry the Pommes Frites
Fry the soaked potatoes in the hot oil until golden and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.
- 7
Prepare the Kitchen Sink Remoulade
In a bowl, combine mayonnaise, Dijon mustard, chopped capers, and parsley. Mix well and season to taste.
- 8
Serve
Plate the crispy fish, pommes frites, coleslaw, and minted pea purée. Serve with kitchen sink remoulade on the side.
