Gluten-Free Pan-Fried Fresh Fish and Chips
Ingredients
2 medium eggs
¹/³ cup (75 mL) milk
1½–2 cups (375 mL–500 mL) Schoolhouse gluten-free breadcrumbs
pinch salt and pepper, to taste
½
cup (125 mL) flour (half millet and half brown rice or sorghum)
plus 1 tbsp
(15 mL) tapioca starch
2 tbsp (30 mL) canola oil, for frying
2 fresh haddock fillets
Yukon gold, new red potatoes or sweet potatoes
2 tbsp (30 mL) canola or olive oil
pinch salt and pepper, to taste
pinch basil and chili powder, to taste
Directions
For the fish:
In a medium bowl, whisk eggs and mix in milk. Set aside. In a small bowl, mix breadcrumbs, salt and pepper (just a tiny pinch); place on a plate.
On another plate, place flour mixture.
Using a skillet—non-stick or cast iron—on medium high heat, add oil. As oil heats, rinse fish and inspect for bones, pat dry and set aside. Using a fork or two to move the fish, coat fillets in flour then drop into egg wash, making sure fillet is covered with the mix; remove and drop onto breadcrumb plate, covering completely with breadcrumbs. Gently lift again, so as to not knock off any of the breadcrumb coating, and place in heated skillet. Cook each side a few minutes, until golden brown. Remove from pan and serve immediately.
For the chips:
Wash, peel (if necessary) desired amount of potatoes. Chop in long wedges, about ½-inch thick, and place in a large bowl. Toss with oil until lightly coated. Season with salt and pepper, dried basil and a bit of chili powder (if you’re looking for a little kick!) toss again and pour onto a baking sheet, shaking out to ensure even distribution. Bake at 425°F (220°C) on middle rack for 20 minutes. Remove and turn with a steel lifter and return to oven for another 15-20 minutes, until chips have desired crispiness.
Serve with tartar sauce and a squeeze of fresh lemon.