There are so many people diagnosed with celiac disease that feeding them has become a profitable market and it's much easier now to get half-decent tasting food. I don't feel deprived, although, occasionally I miss a really good craft beer and pub style chicken wings or fish and chips. The fish and chips craving seems to come on those miserable, cold winter days when your body says, "feed me carbs! Now!"
My Christmas present to myself was a little T-Fal deep fryer and its purpose was to fulfill the carb craving by deep frying little spring rolls made of rice paper, shredded meat, carrots and cabbage. I figured the healthy inside made up for the fried outside. It's amazing what you can talk yourself into believing.
In a fit of trying to make myself eat more healthy food, I bought a package of frozen cod fillets. So, naturally, I looked for the most fattening way I could cook them. When I stumbled across this recipe on reclaimyourhealth.com.au, I thought I'd try it but didn't hold out much hope that it would taste like fish and chip shop fish. BUT IT DOES!!! It's probably even better than some shops sell and the unfortunate part is that, now that I've tried it, I'll want it often. So much for dreams of boiled cod and veggies.
This will make enough batter for 6 large fish fillets. I quartered the recipe to cook one and still had enough left over that I could have cooked 3 more.
Best Gluten Free Fish Batter
2 cups rice flour (I used a blend without Xanthan gum from Bulk Barn)
1 tablespoon baking powder
3 teaspoons sea salt
1/2 teaspoon pepper (optional)
350 ml sparkling water or soda water
1 egg beaten (quartering this was impossible, so I used a whole egg and a little less water
1/2 cup rice flour for coating
Oil for deep fryer - coconut oil would be a healthier choice
Mix together the rice flour, baking powder and salt in one bowl and the water and beaten egg in another. Pour the water mixture into the flour and mix until smooth. It shouldn't be a thick mixture, more like a pancake mixture. Dredge the fish in the flour, shake off excess and dip in the batter until coated, shaking off excess. Deep fry in preheated oil 4 - 6 minutes until crispy.
Make sure your oil is good and hot before putting your fish in and this will prevent too much oil soaking in. Rest the fish on a paper towel when removed to blot up excess oil.
Maybe I'll lose weight when it's warm again.