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Healthy gluten free fish and chips

  • 1 hr 5 m

Description

Lighten up your standard fish and chips preparation by using grammes flour and a cast-iron skillet rather than a deep-fat fryer. Our modified version lacks gluten and healthy.

Ingredients(12)

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Steps

Step 1

Firstly, you will Preheat the oven to 200°C (180°F with a fan) or gas 6. Then you will line a baking sheet with foil and lightly coat it with a few drops of rapeseed oil. Next To make the chips, combine the potatoes with the oil, spread them out in a single layer on the baking sheet, and you will then bake for 30 to 40 minutes, or until they are brown. Add the tomatoes or cook on a second baking sheet after 20 minutes.

Step 2

In the meantime, boil the peas and spring onions in a pan for 5 minutes, or until they are cooked, to produce the mushy peas. Save part of the cooking water after draining. Transfer the peas and spring onions to a bowl, add the mint and 2 tablespoons of the water that was set aside, and use a hand blender to mix until smooth. Put aside.

Step 3

Next To make the fish, beat the egg, add the ground almonds and gram flour, and season to taste. The mixture doesn't have to be smooth. In a nonstick broiling container, warm 1 tablespoon of oil over medium-high warm. Coat the cod loins immediately on both sides by stirring the baking powder into the batter mixture. Fry for 3 minutes on one side, then turn using a fish slice, spoon over any remaining coating in the bowl, and continue to fry for a further 3 minutes, or until brown and cooked through.

Step 4

Finally Serve the fish, chips, and tomatoes beside the microwave-warm mushy peas, if necessary. Savor this tasty, nutritious, gluten-free fish and chips.

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