I had every intention to have been sharing a more festive recipe with you today, but unfortunately the yule log I made decided not to play and didn’t turn out well enough for me to shout about it! Will give it another go, but for now, it’s back to the drawing board for this week’s blog!!
So, moving on and with a complete change of direction, thought it would be nice to share with you a really tasty tea I popped together for me and Neil the other night. Pan-fried breaded cod and easy home-made chips!!
Back when I was first diagnosed with Coeliac, I generally needed to avoid all foods that had breadcrumbs as it was highly unlikely that they would have been gluten free. How times have changed, as you can now get a great selection of gluten free breaded fish and chicken from many large supermarkets. However, despite having lots of ready-made options I have been fancying having a go at breading my own fish and cooking it from scratch – something my Grandma used to do, and I loved it!
2 cod steaks (or fish of your choice)
1 gluten free roll ‘whizzed’ into breadcrumbs (used a Schar hamburger roll!)
1 beaten egg
1 tablespoon gluten free flour lightly seasoned
1 tablespoon of vegetable oil
Heat the vegetable oil in a frying pan.
Coat the fish first in the gf seasoned flour, then beaten egg and finally gf breadcrumbs and pop in the pan.
Cook on a moderate to high heat, for about 3 minutes on each side until golden brown – ensuring the fish has cooked through – it should be opaque and flake easily. As the fish I used on this occasion was quite thick, I popped it on an enamel plate and in the oven for the final 5-10 minutes of the chips cooking.
For fresh oven Chips (deliciously simple!)
Preheat the oven to 220C/425F/Gas 7/Fan 200C
Peel the amount of potatoes you need and cut into chips!
Pop them in a pan of cold water and bring to the boil. Reduce the heat and simmer for 5 minutes – no more as your potates will break up – take of the stove and drain well. You want the potatoes to be nice and dry!
Pour enough vegetable oil to just cover the bottom of a large tray (big enough to allow the chips to cook in a single layer) and pop in the oven to heat up.
Remove the tray from the oven and add the chips and cook for about 40 minutes. Keep checking them and giving them a gentle shake to allow them to cook and brown evenly.
A spoonful of garden peas, *tartare sauce and wedge of lemon worked perfectly with our fish and chips – it was delicious! So much so, that Neil said he would happily have this rather than his regular chippy tea on a Thursday night from our local chippy – I skip this, as unfortunately they don’t serve gluten free fish and chips at this particular one. So, now we have the perfect solution.
Thanks so much for checking out this recipe – it’s lovely to know you have paid my site a visit.
*I used Colmans tartare sauce on this occasion which was naturally gluten free. However, manufactures can change recipes so just keep your eye on the ingredient listings, ‘may contain’ and ‘not suitable’ advice to make sure all OK for you in the future.