September 11, 2011.
That was the last time I’d had Fish ‘n Chips.
You were expecting something patriotic with the September 11th reference, weren’t you?
I’m really not so dramatic that I keep a diary of the last known time I enjoyed one of my favorite foods, but this in particular stands out because it was at Safeco Park in the Hit it Here Cafe on my baby sister’s 15th birthday (AND the 10th anniversary of 9/11. It was kind of a big deal). I was about 2.5 months gluten free at that point and was still terrified of eating anywhere. Going to a baseball game seemed like a dire situation but I checked the menu before we left and much to my surprise, Safeco was very gluten-free friendly.
I even have a picture from that day. That’s the smile of a happy tummy.
You’d think with all of my foodie experimentation in the last few years, I’d have been making delicious fried fish constantly. I don’t really have a good excuse as to why I haven’t. It’s so easy! I mean, it’s still frying stuff so it’s a terrible mess, but it’s 110% worth it.
You need like 5 things you probably have in your cupboard, plus fish, to make awesome Fish ‘n Chips. This actually just covers the “Fish” part. You can head over here for the “‘n Chips”.
You will need:
- .75 – 1.5lbs Cod, Haddock or other dense, white fish – rinsed and dried
1 Cup All Purpose Gluten Free Flour (I used Trader Joe’s, but any should work fine)
1 1/2 tsp Sea Salt
1 tsp Garlic Powder
1/2 tsp Paprika
1/4 tsp Cayenne Pepper
8-12oz Gluten Free Beer
- 2-4 cups of Canola Oil for frying
- 1/4 cup Corn or Tapioca Starch
Ok I lied. It’s 8 ingredients plus the fish, but still nothing too out of the ordinary. You got this.
Place your flour, salt, garlic powder, paprika, and cayenne pepper in a medium bowl.
Stir it until it’s all well blended.
Slowly pour in your beer, mixing well.
You should stop when it’s reached the consistency of pancake batter.
Take your fish (trust me when I tell you to splurge on the fresh cod!) and rinse it off and pat it dry.
Sprinkle your starch of choice over the fish.
And dredge it back and forth until it’s covered in a nice white powder.
(Something about that last sentence sounds like a drug reference. Sorry.)
You could section your fish before you cover it in starch, but I find a dry fish easier to cut than a slimy fish. This is up to you.
2-3 ounce portions of fish look just about like this.
0.82lbs x 16oz = 13.12oz ÷ 5 portions ≈ 2.624oz per portion
Oh I’m sorry, were you told there wouldn’t be any math?
Make sure your oil it heating up to about 350 degrees.
Take each section of fish and dip it in the batter until it’s fully coated. If you don’t want to get your fingers gross like I did, you should probably use a fork.
Slowly lower the battered fish into the hot oil. I still hold it about 10-20 seconds before letting it go so the crust can start to form on the batter before it hits the bottom of the basket.
Each piece should take only about 4-6 minutes of fry time before they’re a beautiful, golden, crispy brown.
Dry on paper towels.
Serve with chips.
Spend dinner speaking in an English accent.
Don’t worry, the food will be so good, no one will have time to be annoyed with your bad impersonation of Gordon Ramsey.