Fish and chips are a staple meal of the coastal states in the PNW, but it can be hard to find some that taste as crispy and delicious in Idaho. This recipe is an easy way to make your own that taste just as good as the ones from the coast.
Ingredients:
For the batter:
- ¾ c. cornstarch
- ¾ c. all-purpose gluten-free flour
- 1 tsp. baking powder
- 1 tsp. granulated sugar
- ½ tsp. salt
- ¼ tsp. black pepper
- ¾ c. sparkling mineral or seltzer water
For the fish:
- 1 and ½ lbs. skinless fillets (cod, haddock, or flounder)* cut into smaller pieces
- ½ c. all-purpose gluten-free flour
- ½ c. cornstarch
For frying:
- 2 quarts vegetable oil**
Instructions:
- In a medium bowl, whisk together cornstarch, flour, baking powder, sugar, salt and pepper.
- Add seltzer water and whisk until batter forms. The batter should flow easily from a spoon but be slightly thicker than the consistency of heavy cream. If it’s too thick, add a little bit more seltzer water. Set aside.
- In a large bowl, whisk together remaining flour and cornstarch.
- In a Dutch oven, heat oil to 375 degrees Fahrenheit. Coat the fish, one piece at a time, into the batter. Allow excess batter to drip off.
- Lower the fish into hot oil and cook until the batter sets or for about three minutes. Turn the fish and cook until the batter turns golden brown or for about another three to five minutes.***
- Drain fish on a paper towel-lined plate.
- Serve at once with some crispy fries.****
- Enjoy!
Chef Notes:
*Cod is the best fish to use, but any of the options will work.
**Vegetable oil is the best frying oil, but canola or olive oil will also work.
***Frying time varies on the size of the fish.
****You can make your own fries, but store-bought ones work just well too.
Brooklynn Jolley can be reached at [email protected]