Have you noticed all the chain restaurants releasing their fried fish sandwiches and fish & chips platters to boost sales on the meatless Fridays during Lent? Since I cannot eat them myself, I decided to try my hand at my own fried fish platter. I thought I would share this recipe for the GF Catholics or for anyone who just happens to love fish and chips. I am still on the starch-less Body Ecology diet, so please excuse the broccoli replacing the fries in the photo.
I noticed most recipes online use rice flour, but I find that quinoa and coconut blend well together to make an excellent breading (more soft than crunchy). There is a fluffiness to quinoa flour that you don’t get with rice and the coconut adds a little natural sweetness. As a bonus, they both are nutritionally better for you than rice flour. The club soda adds to the fluffiness too, as it creates air bubbles in the batter to mimic beer-batter style fish.
- Oil for frying (Avocado works well)
- 2 c quinoa flour, split
- 1 c coconut flour
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 ea whole eggs
- 1 can (12 oz) seltzer water or club soda
- 2 fillets cod or other white fish
- Warm oil in fry pan to medium heat.
- Reserve 1 cup of quinoa flour in a separate dish.
- Mix the other cup of quinoa flour, the coconut flour, garlic, paprika, salt and pepper together.
- Cut fish into smaller pieces, if desired.
- When oil is hot, mix eggs and seltzer water into the coconut flour blend (it will fizz up) to make a batter.
- Coat each piece of fish in the reserved quinoa flour, then dredge it in the batter. Immediately place in oil.
- Cook each piece for approximately 5 minutes on each side.
- Remove from oil and place on a paper towel lined dish.