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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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! Ingredients:
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:
1. Preheat oil in deep fryer or wok to 350°F.
2. 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.
3. 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.
4. 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.
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