This is a classic dish with a few minor changes. First this recipe is gluten free. The second is the fish I used was Halibut. Halibut is not the first fish you think of when you think of fish and chips because it can tend to dry out and it is expensive. Normally you would use cod, barramundi, or even talapia. We had some local friends the Schroders catch this halibut yesterday off the coast of California. They requested fish and chips. One of them is also allergic to gluten so I needed a beer batter that didn't have flour. I decided to make a cross between beer batter and tempura. Rice flour is a great flour and substitute for a crunchy finish on fried food.
Gluten Free Beer Batter
1 cup of rice flour
1 cup of corn starch ( or arrowroot)
1- 1/2 bottles of beer approx.
1 tsp salt
2 lb filet cut in strips
1 cup of corn starch
Salt and pepper
1 cup of mayo
1/4 cup of capers
1/3 cup of small diced pickles
1 tbsp of Old bay seasoning
2 tbsp of chopped parsley
Salt and pepper
6 Idaho potatoes cut like french fries
2 qts grapeseed oil
Preheat Fryer to 350 degrees
For the batter place all the dry ingredients in a bowl and mix well. With a whisk add the beer until you have formed a smooth batter. You might have to play with the consitency a little bit. You want the batter looking like a thick crepe batter, a little thinner than a pancake batter.
For the tartar sauce place all the ingredients into a bowl and mix well. Finish seasoning the Tartar sauce with salt and pepper. Sometimes I like to add fresh dill, lemon, or fennel for an alternative tartar sauce.
For the french fries, the secrete is frying the potatoes twice. The first time you fry them for about 2 to 3 minutes and then drain on a sheet pan. The second time you can turn up the fryer to 375 degrees and fry until golden brown ( about 3 to 4 minutes ). Drain and season immediately in a bowl with salt.
For the fish, season all the strips with salt. If your batter is a little on the thin side I like to dredge mine in cornstarch lightly and then into the batter. Place the fish carefully into the oil and fry until golden brown ( about 3 to 4 minutes ). Drain and sesason with a pinch of salt.
Place the fries in a brown bag and serve with a side of tartar sauce and malt or sherry vinegar.