Gluten Free Fish & Chips
 
 
Ingredients
  • For the fish:
  • ½ cup mayonnaise
  • 1 pound haddock (or any other firm white fish) filets
  • 1 ½ cups vegetable oil, adjusted as needed for frying
  • 4 ounces (about 4 cups) potato chips, finely ground, yielding about 1 cup of crumbs
  • Kosher salt and pepper
  • For the oven fries:
  • 4 medium Yukon Gold potatoes, about 2 pounds
  • ¼ cup olive oil, divided
  • Kosher salt
  • 1 tablespoon nori flakes
  • Fry Sauce
  • ½ cup mayonnaise
  • 1 tablespoon pickle juice
  • 1 tablespoon ketchup
  • 2 teaspoons yellow mustard
  • 2 teaspoons smoked paprika
  • ½ teaspoon chili sauce (such as sriracha or sambal oelek)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Dash worcestershire sauce
Instructions
  1. To make the fish:
  2. Combine the mayonnaise and the haddock in a large plastic bag or bowl. Squeeze the bag or stir with a spoon to mix. Refrigerate for at least 1 hour or up to 1 day. (Prep the oven fries while the fish chills in the fridge).
  3. When you’re ready to fry, add enough oil to a large cast-iron skillet to reach just shy of ½-inch in depth. Set over medium-high heat.
  4. Spread out the potato chip crumbs on a plate. Remove each piece of fish from the mayo and swipe away any excess. (No need to be obsessive but it should look mostly mayo-free, otherwise it won’t crisp properly.) Dredge each piece of fish in the crumbs, pressing firmly to completely coat.
  5. The oil should be about 365° F. If you don’t have a thermometer, you can test its readiness by dropping a crumb in the oil. It should immediately sizzle—not sink (too cold), nor burn (too hot).
  6. Fry in batches, taking care not to overcrowd (I fried two pieces per batch). Cook for 2 to 3 minutes per side until deeply browned. Transfer to a paper towel–lined plate to drain and sprinkle with flaky salt. Repeat with the remaining fish.
  7. For the oven fries:
  8. Heat oven to 450 degrees F. Scrub potatoes well and cut into ½-inch sticks. Place in a large pot and cover with an inch or two of water. Set heat to high and set timer for 10 minutes. After 10 minutes, whether or not the potatoes have boiled, test one. You’re looking for a very “al dente” potato — one that has no crunch, but is too firm to eat enjoyably.
  9. Meanwhile, coat a large baking sheet with 2 tablespoons of olive oil and place it in the oven for a few minutes.
  10. Drain the potatoes and immediately spread them on oiled baking sheet in one layer. Drizzle with last 2 tablespoons of olive oil, sprinkle generously with kosher salt and nori and roast for 20 minutes, until potatoes begin to brown underneath. Toss potatoes around to encourage them to color evenly and return them to the oven for another 5 minutes. Repeat this 1 or 2 more times until your “fries” are deeply browned and crisp at the edges.
  11. For the Fry sauce:
  12. In a medium bowl, stir together all fry sauce ingredients until combined. Season to taste with more salt and pepper.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-fish-chips/