– courtesy Bru, Oakville
Gluten Free Fish & Chips
For the Gluten-Free Batter:
1 cup corn flour
1 ½ cups white rice flour
2 ½ cups water
½ tsp xanthan gum
1 tsp kosher salt
Sift the flours and xanthan gum into a mixing bowl.
Add the salt and water and whisk to combine.
Transfer the batter into an iSi Whip Cream Dispenser and charge with CO2. If you do not have a dispenser, you can use sparkling water instead of still, and add 1 tsp of baking powder with the flour as a good alternative. This makes a light to moderate batter that will just barely coat the fish and fry up very crisp. If you prefer a denser, heavier coating batter add less water.
For the Remoulade:
2 egg yolks
2 tbsp lemon juice
2 cups canola oil
½ red onion
½ bunch dill
¼ cup capers
1 large pickle
¼ cup grainy mustard
2 tsp salt
In a large mixing bowl, whisk together the egg yolks, lemon juice and mustard. While whisking, slowly drip in the oil to make a thick mayonnaise.
Mince the remaining ingredients and fold into the mayonnaise.
Well covered in the refrigerator, this will keep for a few weeks. It makes a great sauce for any seafood, french fries and even sandwiches.
8 cod fillets, 3 oz each
Corn flour for dredging
Pre-heat a deep fryer or pot of oil to 350°F.
Dredge the fillets in corn flour and transfer to a large bowl.
Empty the whip cream canister of batter over the fillets, ensuring that they are well covered (if you aren't using a canister, just pour it on).
Gently mix the fillets in the batter to coat evenly.
Place them one by one into the fryer and fry for four to six minutes until batter is golden and crisp. Avoid over crowding.
Once the fish is cooked, remove from oil and let drain on paper towel.
Serve with a hearty dollop of remoulade sauce. Serves four.