Gluten Free Fish and Chips
1 cup Frankie's All Purpose Flour
1 tsp Kosher salt
1 tbsp baking powder
1/2 cup milk
1/2 cup beer (or water)
1/8 cup light salad oil
Fish for frying.
Potatoes for frying too.
Oil for deep frying.
Preheat frying oil to 350 - 375F. You want to keep the oil in this range to maintain proper cooking of the fish and chips.
Cook anything in the oil prior to cooking the fish as the fish will flavour the oil.
Precut your French fries unto stick form and cook in deep fryer until golden brown. Be careful as the starch and water from the potato will cause a lot of steam and bubbles to be generated when you put them into the oil.
Cook for about 5 minutes or until golden brown.
Strain out fries and let cool on a wire rack or paper-towel to absorb any remaining oil.
In a mixing bowl, combine all of the ingredients and whisk to combine. Dunk each piece of piece, one at a time into batter ensuring that both sides have batter and then carefully place in hot oil. Cook each side for about 90-120 seconds. When cooked, remove fish from oil and let drain on wire rack or papertowel. Repeat until all fish is used.
This mix will allow for many pieces of fish and/or onion rings (it's the same process with the onions as it is with the fish).
To make a quick tartar sauce combine 2 parts mayonaisse and 1 part relish. Stir to combine.
Video Tutorial: https://youtu.be/w7m3dftfz00