Fish & Chips [0000161]

Ingredients:

For the Fish:

4 white fish fillets (such as cod or haddock), skinless and boneless
1 cup gluten-free breadcrumbs
1/2 cup cornstarch
2 large eggs, beaten
Salt and pepper, to taste

For the Chips (Fries):

4 large russet potatoes, peeled and cut into thick strips
2 tablespoons olive oil
Salt, to taste

Instructions:

Preheat and Prepare:

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper.

Prepare the Chips:

In a bowl, toss the potato strips with olive oil until they are well coated.

Arrange the potato strips in a single layer on the prepared baking sheet.

Sprinkle with salt.

Bake in the preheated oven for about 25-30 minutes, flipping the fries halfway through, until they are golden and crispy.

Bread the Fish:

In one bowl, place the cornstarch. In another bowl, place the beaten eggs. In a third bowl, place the gluten-free breadcrumbs.

Season the fish fillets with salt and pepper.

Dredge each fish fillet in the cornstarch, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the fillet with the breadcrumbs, pressing gently to adhere.

Fry the Fish:

In a large skillet, heat oil over medium-high heat.
Carefully place the breaded fish fillets in the hot oil and cook for about 3-4 minutes on each side, or until the fish is cooked through and the coating is golden and crispy.

Remove the fish from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serve:

Serve the crispy fish fillets alongside the baked chips.
Add a sprinkle of salt and malt vinegar if desired.

Enjoy this delicious Gluten-Free Crispy Fish & Chips dish, a classic British favorite made gluten-free. The combination of crispy coated fish fillets and perfectly baked potato chips is sure to be a hit. Adjust the seasoning and cooking times as needed to achieve your preferred level of crispiness.