With British parents, it’s safe to say I grew up loving fish & chips. The more greasy batter, the better! And I still love to indulge every now & then, but our family just can’t eat meals like that anymore. So we’ve created our own twist on this classic meal and made a healthy version that can be enjoyed sans gluten, dairy, & all that extra grease. Next time you’re craving good ol’ fish & chips, give this version a try.
For the fish:
2 large fish fillets (we love using cod, halibut, or salmon)
2 tbsp cornstarch
1/4 cup water
1 1/2 cups gluten free breadcrumbs
1 tsp each:
1/2 tsp salt & pepper
For the chips:
3 large russet potatoes
2 tbsp olive oil
large pinch each of salt & pepper
1. Preheat oven to 350 degrees. Wash potatoes & slice into wedges (your choice whether to leave the skin on or not).
2. Toss in a bowl with the olive oil and salt & pepper until evenly coated. Place on a baking sheet & bake for 40 minutes (you’ll pop the fish in at the half way mark when you remove the chips to flip them).
3. Rinse fish in cold water & pat dry with paper towel.
4. Set up two flat dishes large enough to hold the fish; in one dish mix egg & water with a fork until a well- blended egg wash is formed. In the other dish combine GF breadcrumbs, spices, & salt & pepper.
5. Place the fillet in the egg wash first, coating on both sides, then transfer fillet to the bowl with the breadcrumbs & coat evenly on both sides. Repeat with the second fillet & place on a baking sheet lined with parchment paper.
6. Bake for 20- 25 minutes, or until fish is flakes apart with a fork (remember to flip the fries when you pop the fish in the oven!).
Serve with some fresh lemon wedges, tartar sauce, & vinegar.
Image: The Comfort of Cooking