Woman’s Weekly New Zealand – September 02, 2019

36 NewZealandWoman’sWeekly

Gluten

FREE

Dairy

FREE

Nici’s note...

• The trick with this meal is
  to have everything set up
  
  
  • potatoes cooked, lemon
    wedges cut, lettuce and
    sauces at the ready – then
    start frying the fish and
    onion rings.
  
  
  
  

Homemade fish ’n’ chips

SERVES 4

I just adore homemade fish

and chips but frying enough

chips to satisfy a crowd can

be arduous, so instead I make

a tray of these potatoes – all

crispy and smushy and amazing

• and settle for frying the fish
  and onion rings.
  3-4 potatoes, sliced very thin
  2 tbsp olive oil
  ½ tsp sea salt
  2 tbsp capers
  ½ cup gluten-free flour,

seasoned with salt

and pepper

¼ tsp turmeric

Iced water – about ½-1 cup

Oil, for deep-frying

4-6 fillets of gurnard, or other

firm white fish

1 onion, cut and separated

into rings

Cos lettuce, to serve

Lemon wedges, to serve

Toma to and tartare sauce,

to serve

1 Preheat oven to 180°C.

Scatter the potato slices

over a tray lined with baking

paper. They don’t need to

be in a single layer. Sprinkle

liberally with olive oil, salt and

capers. Cook for 30 minutes

or until crispy in places.

2 Make the batter by whisking

the flour and turmeric with

enough iced water to make

a very thin batter.

3 In a small-medium saucepan,

heat enough oil to be able to

semi-deep fry in. Let it get hot

enough so that when the batter

is added, it immediately fizzes.

4 Dredge a fish fillet in flour,

then batter, drain the excess

and pop it straight into the hot

oil to cook for 3-4 minutes or

until crispy. Repeat with the

remaining fish. Then do

the onion rings the same way.

5 Serve the potatoes with the

freshly fried fish, onion rings

and all the trappings including

lettuce, lemon wedges and

your choice of sauce.

Nourish