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| Brown Trout Deep Fried |
Flashy Fish Fry (Gluten-free)
(Adapted from a recipe by Tyler Florence)*
Serves 4-6
Batter:
1 Cup of Cup4cup Flour Blend
1/2 TB Baking Powder
1 tsp. Salt
1 tsp. Black Pepper
1 Large Egg, lightly beaten
1 12 oz. Seltzer or your favorite gluten-free beer
1/3 Cup of Cup4cup (for dredging filets)
2 lbs. Brown Trout Filets, skinless (Cod and Haddock will
do)
Vegetable Oil for deep frying.
Heat three inches of oil in a deep fryer to 375f. If using a saucepan on the stove, make sure
oil does not exceed 1/3 the height of the sides.
In a mixing bowl combine flour, baking powder, salt, pepper
and beaten egg. Pour in liquid while
stirring, until a pancake-thick batter forms.
Pat dry filets, dredge in cornstarch and dip in batter.
Fry for 3-4 minutes until browned. Turn if necessary.
Drain on paper towels and season with salt.
*Original recipe using
wheat flour can be found at Foodnetwork.com.
Tartar Sauce
(Adapted from a recipe by Ina Garten)
½ Cup Mayonnaise
2 TB Pickles, diced
1 TB Rice Vinegar
1 TB Worcestershire Sauce
1 tsp. Dijon Mustard
½ tsp. Sugar
Pinch of Salt
Pinch of Pepper
Place all ingredients in a food processor fitted with a
blade and pulse until pickles are finely chopped. Taste for a sweet/tart balance and add vinegar
or sugar to adjust to your taste.
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| Gluten-free Fried Fish |
When I was a single child (I eventually would have two
siblings) both parents had jobs – and for a while there, I didn’t realize I had
a father, because he would leave for work before I woke, and return after
bedtime.
Our situation was not unique in the village of Bakersfield.
Most families had one vehicle, and this meant there were
at-home services.
The dry cleaner would pick up and deliver. A
yellow card in the window meant they would show up at the door.
And then there was Schwan’s truck.
Their beer-battered cod kickstarted a life-long addiction to
crunchy-coated fish.
Ummm.
More than a year ago, I began experimenting with gluten-free
batters to re-create that culinary experience.
Disaster!
Either the coating flaked off, filets sunk to the bottom of
the deep fryer and never came up, or finished fish adhered to the paper
toweling used to drain it.
Those efforts bore fruit.
This is a recipe for a GF crispy coating that stays put, and
is not just edible – it’s downright appetizing
Brown Trout is a pale coral color with a creamy, sweet
flavor –the taste reminded me of when tasty food was magic and found in the
deep-freeze, just out of reach.
