Serves 4
55 min
Gluten-Free Chickpea Flour Fish and Chips
Recipe GLPR5aa9dc0ff1bc75
Crispy golden fish fillets coated in a gluten-free chickpea flour batter, paired with roasted golden potato wedges and served with harissa-spiked aioli, tartar sauce, and fresh lemon. A naturally gluten-free take on the British classic that's lighter and equally delicious.
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Ingredients
1 pound large Yukon gold potatoes
3/4 cup extra-virgin olive oil
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon harissa
2 cornichons, finely chopped
1 lemon, cut into wedges
1 cup chickpea flour
1 cup cornstarch
1/4 teaspoon cayenne pepper
2 large eggs
1 pound skinless hake fillet
Tartar sauce, for serving
1/4 cup chopped parsley, optional
Directions
Preheat your oven to 450 degrees Fahrenheit. Place an empty baking sheet on the middle rack to heat while the oven reaches temperature.
Wash and peel the potatoes, then cut them lengthwise into 1/2-inch thick wedges. Place the potato wedges in a large bowl and drizzle with 2 tablespoons of olive oil. Season generously with kosher salt and freshly ground black pepper, then toss until evenly coated.
Carefully remove the hot baking sheet from the oven and spread the seasoned potato wedges in a single layer. Return to the oven and roast for approximately 20 minutes, until the edges turn dark golden brown and the potatoes are slightly crispy.
While the potatoes roast, prepare the harissa aioli by combining the mayonnaise, harissa, finely chopped cornichons, and a generous squeeze of fresh lemon juice in a small bowl. Stir until well blended. Cover the bowl and refrigerate until ready to serve.
In a shallow dish, whisk together the chickpea flour, cornstarch, cayenne pepper, 1 tablespoon of kosher salt, and 1/2 teaspoon of black pepper. In a separate shallow dish, whisk the 2 eggs with 1/4 cup of water until well combined.
Cut the hake fillet into 2-inch by 1-inch planks. Working with one piece at a time, dredge the fish in the chickpea flour mixture, coating all sides. Then dip it into the egg mixture, followed by another coating in the chickpea flour mixture. Place the breaded fish on a clean baking sheet and allow to rest for a few minutes before frying.
Pour the remaining 3/4 cup of olive oil into a 10-inch cast-iron skillet and heat over medium-high heat until the oil shimmers and is very hot.
Working in batches to avoid crowding, carefully add the breaded fish to the hot oil. Fry for approximately 2 minutes on each side until golden brown and the fish is cooked through to an internal temperature of 145 degrees Fahrenheit. Use a slotted spatula to remove the fish to a cooling rack or paper towels to drain excess oil. Season immediately with a pinch of salt and black pepper.
Arrange the fried fish and roasted potato wedges on serving plates. Serve alongside tartar sauce, the harissa aioli, and fresh lemon wedges. Garnish with chopped parsley if desired.
