Tuesday, 21 June 2016

Fish and chips

Friday is traditional fish day - and this week Paul's haddock was so good I really wanted to do it justice, so decided on some real fish and chips - gluten free, and made extra healthy and tasty with a smidge of of turmeric in the batter.  Gorgeous golden batter, beautiful white fish and altogether delicious.

Olive oil
New potatoes
Corn meal
Soya milk

1.  Cut new potatoes longways into "chips".  Roast for about an hour.
2.  Make the batter by add a small teaspoon of turmeric to a cup of cornmeal, and whisk together.  The whisk in an egg and a splash of soya milk.  The batter should be thick cream consistency, with no lumps.  Leave to stand.
3.  When the potatoes look about 10 minutes away do the fish - dredge through GF flour, or simply pat dry and then submerge in the batter.  Fry in olive oil for a few minutes each side.
4.  Boil, steam or microwave the frozen peas as everything else is finishing off.

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