Fish, Chips and Peas

It was a delight to be sent a packet of Isabel's Gluten Free Batter Mix by the lovely @Bels_Doughballs the other week.  Sous Chef J was keen to get testing and tasting and it was the perfect excuse to make our version of the Yorkshire classic - fish, chips and (not) mushy peas!

This is what we needed to make up batter with 125g of the mix - half a packet.  Yes, just 160ml of cold water.  The mix lists its ingredients as rice starch, cassava starch, brown rice flour, disodium biphosphate, sodium bicarbonate and salt).

Sous Chef J quickly got to work adding the water to the batter mix and attempted to be a speed hand mixer.  Having worked his magic, we had a lovely consistency of batter ready for action.  However, before we sorted out the fish, we put half of the batter mix into another bowl... more on that later!

The fish had been cut into thick fingers and these were coated in the batter.  Having heated some vegetable oil, the battered fish was added and cooking commenced.






After a few minutes, the batter turned an attractive caramel colour and the fish was removed and drained on a piece of kitchen paper.

After the addition of some steamed sugarsnap peas and our special spicy potato wedges it was time for Sous Chef J to taste test... whilst I got on with a little treat for pud.

Having split the batter mix into two, I decided to try to make deep fried bananas with the remaining half.  Admittedly, the bananas used were rather ripe but using the same technique as for the fish (albeit with fresh oil) the result was these... served with a dollop of home made crème fraiche and sprinkle of sesame seeds.

And, Sous Chef J's verdict?

We thoroughly enjoyed our take on fish, chips and peas and the pud was tasty too... but we will be using underripe bananas for deep frying in future!

Thank you @Bels_Doughballs for thinking of us and introducing another simple mix to our Gluten Free cooking options.