Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
English-style fish and chips are one of my all-time favorites. One of the dishes I've missed the most ever since going gluten-free. I've been discovering new uses for Rice Chex as a gluten-free breading, and this recipe for gluten-free fish and chips is one of the results. I hope you enjoy them as much as I do.
1½ quarts vegetable oil, for frying
2 pounds halibut or firm white fish, cut in portions
Salt and freshly ground black pepper
½ cup potato starch
½ cup tapioca flour
1 cup rice flour
2 cups crushed Rice Chex
1 quart egg wash (equal parts whole eggs and milk, mixed well)
6 lemons halves, for serving
Heat the oil in to 375 degrees F. in a Dutch oven or deep frying pot.
Rinse fish and dab dry with paper towels. Sprinkle the fish with salt and pepper.
In a mixing bowl, combine and mix rice flour, tapioca flour and potato starch.
Dip the fish in flour mixture and shake off any excess.
Dip the fish into the egg wash and then the powdered Rice Chex. Add more Chex as needed to make sure fish is well-coated.
Repeat the process with each fillet, then carefully drop the coated fish in the fryer.
Cook the fish in batches until golden brown on both sides, 6 to 7 minutes. Remove from the fryer and place on paper towels to drain excess oil. Serve lemons on the side.
Serve with chips and tartar sauce.
4 large russet potatoes
Heat 3-inches of the oil in a deep fryer to 325 degrees F.
Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
Raise oil temperature to 375 degrees F.
Carefully put the chips in the hot oil. and cook for 4 to 5 minutes until crispy and brown.
I like to do the first part of the chips first, then cook the fish, then finish the chips, as I have a smaller fryer.
If your fryer is large enough to accommodate both the fish and the chips without lowering the temperature, then you can add the battered fish into the oil on top of the chips, and cook them together. Fry the fish and chips for about 4 to 5 minutes until crispy and brown.