Recipe by zepharum
Okay, so the recipe isn't for fish & chips, just the fish. Chips I'm sure you can figure out yourself! This recipe is from "125 Best Gluten Free Recipes". Just one tip: Do not omit the paprika - it helps the batter to brown!
Top Review by besidethebox
My husband liked this recipe a lot (I don't eat fish). I added onion and garlic powder as well. I had no problem with this sticking to my fish, although I couldn't figure out a good way not to leave fingerprints on each piece where I held it as I put it in the oil. I used a whisk to (gently) mix the egg whites and seasoned corn starch. Do be careful not to overbeat your whites.
You also have to be careful to keep the oil at temperature; if the oil is too cool the breading will absorb too much oil and become really greasy, but this is a common problem with all deep-fried food, and not this recipe in particular. I used about an inch of oil in a small pan, and flipped the pieces halfway through, although this meant I couldn't do more than two pieces at a time without lowering the temperature too much.
- 2 egg whites
- 1⁄3 cup cornstarch
- 1⁄2 teaspoon paprika
- 1 lb fish fillet (cod, sole, and haddock all work well)
- 1⁄4 cup sweet rice flour
- oil (for frying)
Directions See How It's Made
- Preheat oil in deep fryer or wok to 350°F.
- In a small bowl, using an electric mixer, beat the egg whites until stiff but not dry. Sift cornstarch and paprika over the beaten egg whites. With a rubber spatula, fold it together. Set aside.
- Rinse fillets under cold running water and pat dry with paper towels. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
- Deep fry the fish for 2 to 4 minutes on each side or until the coating is crisp and the fish is fork tender. Blot on paper towels.