GF Fish n Chips [1]

4 Large potatoes, halved

2lb. firm white fish, fillets

Salt and freshly ground black pepper

2oz. potato starch

3oz. tapioca flour

7oz. rice flour

2 cups crushed rice cereal

1 quart egg wash

6 lemon halves, for serving

1½ quarts vegetable oil, for frying

1

Boil the potato halves in salted water for 10 minutes, until they begin to soften. Remove from the water and set aside.
2

In a Dutch oven or deep frying pan heat the oil. Rinse the fillets and pat dry with kitchen towels. Season it generously with salt and pepper. Combine the dry ingredients except the rice cereal in one bowl. Dip the fish into the flour mixture until it is well coated, then dip it in the egg (shake off any excess) and finally the crushed rice cereal. Ensure that the fish is well coated. Fry the fish until it is golden crisp on both sides. Drain any excess oil on kitchen roll.
3

Cut the potatoes into chips and deep fry until golden brown and crisp. Serve with the fish and lemon wedges on the side.

Cooks Note