Once in awhile you have a craving for good old fish and chips. Delicate crispy pieces of fried batter dipped cod that melts in your mouth. This GF recipe is so crunchy and perfect that no one even guessed it was GF. The trick is to keep the cod crispy in the oven after frying it. In this recipe, I used soy milk versus the beer to avoid any possibility of wheat fermentation although you can use rice or almond milk as well.
1.5 lbs cod
1¼ cup brown rice flour
2 tsp baking powder
½ tsp salt
1 tsp garlic powder
¾ cup soy milk
2 eggs
Preheat oven to 250 F. Cut, fish into chunks, wash in cold water and pat dry.
Mix dry ingredients in bowl. Mix soy milk and eggs together then stir into dry ingredients mixing till smooth.
Dip fish in batter mix and let sit for 15 minutes.
Heat oil to 350F. Place small batches of fish at a time into oil to keep temperature hot. Turn fillets to cook both sides, leave in till golden brown (6-8 minutes),
Place on paper towels to drain. Remove paper towels and place in oven until ready to serve. Serve with vinegar for a true English experience.
1.5 lbs cod
1¼ cup brown rice flour
2 tsp baking powder
½ tsp salt
1 tsp garlic powder
¾ cup soy milk
2 eggs
Preheat oven to 250 F. Cut, fish into chunks, wash in cold water and pat dry.
Mix dry ingredients in bowl. Mix soy milk and eggs together then stir into dry ingredients mixing till smooth.
Dip fish in batter mix and let sit for 15 minutes.
Heat oil to 350F. Place small batches of fish at a time into oil to keep temperature hot. Turn fillets to cook both sides, leave in till golden brown (6-8 minutes),
Place on paper towels to drain. Remove paper towels and place in oven until ready to serve. Serve with vinegar for a true English experience.
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