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    You are in: Home / Recipes / Gluten Free Fish & Chips Recipe
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    Gluten Free Fish & Chips

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 04, 2011

      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.

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    • on November 17, 2009

      This recipe was a great base! We added some garlic salt and onion powder to the mix. To get it to stick to the fish we used more of a stir than a fold with the batter to soften it up a bit. The recipe does require doubling if you are going to make enough fish for two people. We also subbed Better Batter for the rice flour.. Oh I love my better batter!!

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    • on May 24, 2009

      I am not sure how you do it without adding water to the batter. Mine was so thick I had to add cold water or it wouldn't coat the fish. After adding the water it was fine. I also had to double fry the fish to get the batter crisp. Upon the first frying the batter came out soggy, but popping it back in the fryer for just a minute fixed that. Maybe it was my addition of water that caused it, I don't know. I will probably try this again but play around with the seasoning a bit more. I did add onion powder, garlic powder, salt and pepper to the batter because of the previous review. Thanks for posting a decent base recipe.

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    • on September 21, 2008

      This breading isn't bad, but it was much blander and puffier than we hoped; the breading almost had a pillowlike texture. It's possible that we had the oil too hot, so that might have made a difference. We haven't had much luck finding a good wheat-free fish & chips recipe, so we're grateful that this was posted, but we'll also continue to keep looking for other wheat-free fish & chips recipes.

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    Nutritional Facts for Gluten Free Fish & Chips

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 205.1
     
    Calories from Fat 10
    22%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 62.3 mg
    20%
    Sodium 116.9 mg
    4%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.1 g
    0%
    Protein 28.3 g
    56%

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