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    Gluten-free Fish and Chips


    Jefferson Adams

    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.


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    The finished gluten-free fish and chips. Photo: CC--balise42Ingredients:
    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

    Directions:
    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.

    English-style Chips:

    Ingredients:
    4 large russet potatoes

    Directions:
    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.

    Note:
    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.

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    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
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    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

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    Alimentary Pharmacology & Therapeutics

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    Gut. 2017 Feb;66(2):250-257.  doi: 10.1136/gutjnl-2015-310148.