Battered Fish and Chips
- 1/2 gallon vegetable oil
- For the batter
- 1/2 cup (63 g) Artisan Gluten-Free Flour Blend
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tsp salt
- 1/3 tsp ground black pepper
- 1 egg
- 3/4 cup water
- For the fish
- 1 1/2 pounds halibut fillet, cut into strips 1 1/2 inches wide
- 1/4 cup (32 g) Artisan Gluten-Free Flour Blend
- Salt and pepper (to season the flour)
Adapted from nogluten-noproblem.com
Add the frying oil to a large pot, bring it up to 365 deg F, and adjust the stovetop heat to hold the temperature steady.
Whisk together the batter ingredients in a medium bowl to make the wet batter. Set aside.
To prepare the fish, season the flour with salt and pepper and dredge the fish to lightly coat on all sides.
In batches, dip each piece of fish in the batter to coat, allow excess to drip off, then carefully add to the frying oil.
Cook 3 to 4 minutes, until deep golden brown. (The fish should be opaque/white throughout and flake easily if you break open a piece. Frying in batches avoids overcrowding and prevents the oil temperature from dropping too much during frying.)
Remove from the oil and place on a brown paper bag or plate lined with paper towels to absorb excess oil. Serve hot.
Repeat as necessary until all the fish is cooked.
Serve with your favorite chips (aka french fries).