Recipe: Fish, Chips and Peas

corn claw

Ahh fish and chips.  Messy, but worth it (see exhibit A, right).

Sometimes, when I try to make something gluten-free, I just end up thinking about the ways in which the flavor differs from what I remember, so I like to work around gluten-replication whenever possible.  So, while I love the light crispy batter the Brits use, but that is hard to attain without gluten-y wheat flour and beer.  Instead, I opted for a super-crunchy cornmeal batter, popular in some New England seafood shacks (think Woodman’s).

You will need the following for the Fish:

1 ¼ lb cod fillet

Flour Dredging (orange bowl):

1/3 cup breading flour*

1 ½ t salt

1 t pepper

Egg Dredging (red bowl):

1 extra large egg, beaten

2 Tbsp milk

dash of rooster sauce (sriracha)

Cornmeal Dredging (yellow bowl):

1/3 cup rice breadcrumbs

2/3 cup yellow cornmeal (finely ground)

1 tsp each: paprika, onion powder, cumin and coriander

½ tsp cayenne pepper (add more if you a spicy kick to your cod)

2 tsp salt

* I always end up with a few tablespoons in the bottom of those gluten free flour mixes, so I put the remains in Tupperware for just this use.  You may use any flour, but stick with something finely ground.

Steps 1 and 2

Steps:

  1. Cut the fish into1/2 inch slabs (see middle and right, above).  Pat the fish with paper towel so it is really dry.  This keeps the first dusting from getting goopy and thick.
  2. Make the three dredges, each in a separate bowl (see left, above).  Thoroughly whisk each

    Step 3

    dredge.

  3. Dredge the fish first in the flour, then the egg and finally the cornmeal mix (see right).
  4. Coat the bottom of a large skillet with canola or another type of vegetable oil. A pan fry works just fine.  I would not go crazy and deep-fry these in a vat of oil.  With a light coating of the pan, you get a nice crust on the outside while keeping the fish moist.
  5. Cook for 3 minutes on each side.

    Steps 4, 5, 6

  6. remove from oil and place on paper towels to drain.

Peas and onions:

½ lb frozen sweet peas

¼ lb frozen pearl onions

1 Tbsp butter

salt and pepper to taste

Steps:

  1. Bring two cups water to the boil on stovetop.  Once the water comes to a boil, season with salt.
  2. Add the pearl onions.  Allow to cook 1 minute.   Add the peas.  Boil for another 2 minutes, uncovered.
  3. Drain and return to pan over low heat.  Add butter, salt and pepper.  Toss to coat.

Chips:

From the freezer aisle, prepare according to directions.  Lazy, but tasty.

Finished product:

mmm, dinner fantastica.

Just so you know, the stuff in the plastic Red Sox baseball cap bowl is sriracha ketchup.  I just add some sriracha sauce to ketchup for a spicy alternative to the standard ketchup.  It didn’t come out that well in the picture.  I need to work on my hand model skills.

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