Fish and chips back on the menu for gluten and wheat intolerant

With Coeliac Week taking place this week, Hüfi wants you to get practising its new favourite dish: gluten-free beer battered fish and chips.

Why not try this recipe for size and impress your mates with crispy batter, tender white fish, and chunky chips; you will have the recipe perfected in time for Coeliac Week, when you can host your gluten- or wheat-intolerant friends!

Hüfi’s Gluten-free Beer Battered Fish and Chips

Ingredients

4-5 large floury potatoes

2l sunflower oil

230g gluten-free plain flour mix (without guar or xanthum gum ) plus extra for dusting

1½ tbls of gluten-free baking powder

1 tbls of sea salt flakes plus extra for seasoning

375ml Hüfi gluten-free beer

4 boneless and skinned white fish fillets (cod, hake, or haddock )

Method

Bring a large pot of salted water to the boil. Peel potatoes, if you wish, and cut into thick chips or wedges. Parboil in boiling water until just tender, about four to five minutes. Drain and leave to steam dry in a colander.

Fill a large pot or deep fat fryer with oil and heat over high heat. Preheat oven to 140°C/120°C fan/gas 1. Line a large baking tray with kitchen paper towel.

While oil is heating, whisk together flour, baking powder and one tablespoon of salt in a large shallow bowl or dish. Slowly add the Hüfi beer and whisk until batter is smooth. Set aside until needed.

To check if the oil is ready, drop a small bit of batter in the oil. The oil is ready if the batter sizzles and turns crisp immediately.

Carefully add half of the potatoes to the oil and fry until they are golden. Remove with a slotted spoon and leave to drain on the tray lined with paper towel. Fry the remaining chips until golden and then leave to drain on the same tray. Keep them warm in the oven while you cook the fish.

Dust the fish fillets all over with a bit of gluten-free flour. Give the batter a quick stir, then dip fish fillet in the batter, allowing the excess batter to drip off. Holding one end, carefully lower the battered fish into the oil. Repeat for all fillets. Fry the fish for about six to eight minutes depending on thickness, until golden and crisp. If your pot is not very large, it is best to do two fillets at a time.

Carefully remove the fish from the oil with a large slotted spoon and leave to drain on paper towel for one to two minutes. Serve while hot with chunky chips, season liberally with sea salt, and serve with wedges of lemon and any of your favourite accompaniments.

So, if you are gluten or wheat intolerant, fish and chips does not necessarily need to be off the menu.

Hüfi is available nationwide in SuperValu, Tesco, Spar and in all good off licences and on special promotion in Dunnes Stores.

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