Friday Fake Out Take Out ~ Fish n Chips

Friday and fish just seem to go together, particularly for families around me when I was growing up, but not our family as my Mom does not like fish.

In time gone by, we would head to the local fish shop and come back with an inordinate amount of fresh cut chips, potato scallops, and a raft of deep fried delights.   In my step away from lunacy and ignoring my disease quest to embrace a completely gluten free life (and feeling so much better) as well as a mostly low fat menu, I seriously could not tell you the last time my family visited the local fish shop for a wrapper of fried foods.    Some cold and rainy days we all crave hot chip rolls smothered in butter, but the realisation of what this would do to our bodies and souls is enough to stop us in our tracks.

Just before Christmas, I was lucky enough to have lunch with work colleagues at a Japanese restaurant and most of the table ordered tempura.  Oh, it did look golden and delicious but, using regular flour, was off limits.   I’ve been craving tempura ever since and since my hubby enjoys a good piece of fish, I just knew that this would have to bee on a Faux Foodie Friday as Fake Out Take Out! This recipe is super easy and tastes just like it should.   I even had a small piece of fish with my prawns and it was delicious!  This really was Tempura for Two with leftovers for later and for my Mother in Law

Fake Out Take Out Tempura Fish n Chips – (Serves 4)
1 cup ice-cold water
1 large eggs, lightly beaten
200 g plain gluten-free flour, double sifted + additional for dipping
Clean white fish fillets of your choice or prawns (or both!)
Large washed potatoes
Low fat cooking spray
Salt or desired chip seasoning.

Preheat oven to 220°.  Chop your potatoes to desired lengths for chips and soak in cold water for 20 minutes.

Dry thoroughly on paper towels.   Spray a baking tray with the cooking spray and lay the chips in a single layer.   Spray the top with more spray and season accordingly.

Place in the oven for approximately 40 minutes, turning half way.   Reduce the oven heat to warm when ready.

Pour the beaten egg into a measuring jug and add enough icy cold water to make up to 300ml.   Pour into a large mixing bowl.  Add the flour and mix roughly & lightly with a fork.   Add a few ice-cubes to keep the batter cool if you need to.

Have your fish selection to be battered prepared before you make the tempura batter.

Heat a shallow layer of oil to approximately 175°.   I used rice bran oil but you can use ¾ vegetable oil or olive oil to ¼ sesame oil.   A mixture of 3 parts vegetable or olive oil to 1 part sesame oil gives a great flavour.

For a thicker coating, lightly dip selection to be battered in a gluten-free flour to coat then dip into the tempura batter mixture.   (I just went straight into the batter which produces a lighter coating which can be patchy but is lower in final oil content and still tasted great.)

 Put the fish into the hot oil and add other pieces accordingly.   Don’t overcrowd the pan and you may need to cook in small batches.

Cook until the batter is golden and crisp and then turn over.

Drain on paper towels or a wire rack and place in the warm oven until the batch is complete.

When I was lucky enough to visit England with my Dad and Step-Mother in ancient times 27 years ago, Fish n Chips never tasted like this!

Enjoy this Fake Out Take Out and your weekend

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