Home Made Fish and Chips

It's Sunday afternoon. What better meal to whip up for the family than some home made shallow fried fish and chips with a light gluten free rice flour tempura batter. I prefer to shallow fry, so I'll add around 3cm of canola (rape seed) oil to the bottom of a heavy fry pan.

Ingredients:

• 4 fillets of fresh fish (Chop in to bite sized pieces)
• 1/3 of a cup of rice flour
• 1 x teaspoon of baking powder
• 1 x teaspoon of salt
• 1 x teaspoon of chopped parsley (for colour)
• 1 table spoon of lime (or lemon) juice
• 3/4 of a cup of soda water.

Method:

• Chop up your fish fillets and leave them to one side.
• Add oil to 1 x saucepan, (for the chips) and 1 x heavy fry pan for the fish.
• Start by adding your chips to the saucepan of oil as they will take a little longer to cook.
• Chips are ready when they float on top of the oil.
• Add the rice flour, parsley, salt, lime juice and soda water together and stir well. (It should bubble and froth a little, which makes the batter very light when cooked.
• Add around 4 or 5 pieces of fish to the oil at anyone time (enough for one person). That way, you're serving each person hot fish and chips.
• After 30 seconds, flip fish fillets on to the uncooked side.
• Remove from one minute later and place briefly on some paper towel to drain off the excess oil.

Serving:

• Add chips to a plate lined with paper towel, then transfer to a bowl.
• Add fish pieces on top.
• Salt and pepper to taste.
• Serve with a side of tartare Sauce or aoli.