Tuesday, July 22, 2008

Authentic Fish and Chips


I can’t take any credit for the sumptuous feast you see pictured here, other than to share my very simple recipe for homemade chips. I found this incredible gluten free fish and chips recipe from the website of a very talented Canadian gluten free chef named Trina Astor-Stewart and it knocked our socks off! What a joy to be able to enjoy fried breaded fish and beer, for the first time in eight months! As I progress in my own cooking ability I will definitely try to make homemade salmon and chips from my own original recipe, and then post it to share with my readers… so stay tuned and for now, dive into a luxurious greasy basket of these!



p.s. It seems a little bit blasphemous for a Californian to try and create fish and chips as delicious as those made in Britain or Canada but…with respect… I’ll sure try!


Crispy Homemade Potato Chips Recipe
(to accompany Trina’s amazing fish)

What You’ll Need:

2.5 lbs small russet potatoes
Canola oil
Fresh ground black pepper
Sea salt
Cayenne pepper

How It Works:

Preheat your oven to 250 degrees.

Slice your potatoes in very thin rounds (as thin as a sharp knife will let you – no more than 1/8 inch thick). Heat canola oil in a wok or actual fryer until a drop of water sizzles (but does not smoke) when flicked on top of the oil. Fry potatoes for 6 – 8 minutes until golden brown on both sides, turning them over half way through to make sure they are fried evenly.



When fried, place them on a stainless steel cookie sheet covered with parchment paper and dust on both sides with sea salt, fresh milled black pepper and cayenne pepper to taste. Place in your preheated oven to keep warm until time to serve.

Striving Chef’s Modifications to Trina’s Outstanding Fish Recipe

In addition to the original salt and peppering of the fish, we added an additional dusting of garlic powder to both sides before dredging it in the flour mixture.

In lieu of Herbs Provencal we used ½ tsp rosemary, ½ tsp basil and ½ tsp thyme. Yum!

For maximum satisfaction, serve fish and chips with a nice cold gluten free Redbridge Beer!

2 comments:

Ian said...

Don't worry about the British being offended! As a Scottish coeliac who really misses being able to tuck into a "fish supper", I was delighted to find this link as I was cooking the tea for my boys and really fancied something other than grilled fish again. This really hit the mark. I've not tried it with the beer batter (I suggest Green's Gluten-Free Beers for UK readers) but I could imagine adapting this recipe with mustard seeds and curry powder to make a nice, light fish pakora too. Note for UK readers: I used the coeliac's saviour, Doves Farm plain white GF flour.

Gluten Free Goodies said...

Well, I really am flattered you loved my recipe for Traditional Style Fish & Chips. Thank you for posting comments on your Blog ! I just finished 2 new gluten free cookbooks. See my webpage www.glutenfreetrina.com
I was at a conference last week and took along a few loaves of my Farmer’s Loaf and they loved it. Write to me, I’d love to chat, and can’t find your email on your blog to at least say thank you, so am making it public. All the best to you, and happy gluten free eating!
Trina