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.
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