Taste Tested: Hestons Fish and Chips

Hook, line, supper!A�This week Danielle, our Director of Product Development is tying on her apron and frying up her favourite fish recipe – that just so happens to be gluten free!

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Fish and Chip Fridays” have become a highlight in our home each week. We love using this recipe by London superstar Heston BlumenthalA�to fry our Lake Huron pickerel or perch.A� Since my diet is gluten free, we’ve adapted the recipe to include gluten free flour and incorporate Ontario’s Still Waters Vodka. It was super delicious! Enjoy!”

Fishfry

Recipe: Battered Fish & Chips

Shake things up with a gluten-free batter for all the wheat-belly sufferers out there.

Ingredients

  • 150g Bob�s Red Mill All Purpose Gluten Free Flour or mixture of: 50 g Full of Beans Bean Flour, 10 g Potato Starch, 50 g White Sorghum Flour, 40 g Fava Bean Flour, 1 tbsp Tapioca Flour
  • 50 g Sweet Rice Flour
  • 3 tbsp Ontario Maple Syrup
  • 1 bottle of Ontario gluten free beer–we like the Nickel Brook Green Apple Pilsner
  • 300 mL Still Waters Single Malt Vodka
  • A? tbsp. salt
  • paprika
  • 4 pieces of Ontario pickerel (we picked ours up from Out of the Blue in Bayfield)

Instructions

  1. Stir sweet rice flour, maple syrup, beer, vodka, salt and paprika together until mixed well. The batter should be fairly thin.
  2. Put into gas canister (or sodastream canister) and chill for 30 minutes. Preheat fryer to 375F.
  3. Put all purpose flour (or bean flour mix) in a shallow bowl to mix with a A? tbsp of salt and pinch of paprika and dip fish in dry flour.
  4. Squirt batter from canister into a bowl and dip floured fish into bowl with batter.
  5. Put fish into fryer and drip batter over fish while frying (see video below).
  6. Fry until golden brown.

Preparation time: 1 hour(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

BONUS: Triple Cooked Chips

Cut Ontario potatoes into thick chips.
Parboil until they almost fall apart.
Preheat fryer to 315F.
Chill for 45-60 minutes (place on a tray).
Fry in oil at 375F until cooked through and just turning colour.
Chill for 30 minutes (on a tray). Turn Fryer to 375F.
Fry at 375F until golden brown and crispy.

potatoes

And you can’t forget the Tartar Sauce!

1/3 cup mayonnaise (we started making ours from scratch and never looked back!)
2 Ontario dill pickles, finely chopped
1 tsp Ontario pickle juice
Fresh Ontario dill or Ontario fennel green, finely chopped
1 tsp capers, finely chopped

Mix all ingredients together and serve with fish and chips.

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!

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