‘Cloud 9’ Fish ‘n’ Chips

'Cloud 9' Fish ‘n’ Chips

Submitted by: Chef Ned Bell

To make the Chips:
– Cut the chips from Kennebec potatoes, approx. 1/8 of an inch by an 1/8 of an inch. Soak in cold water.
– This is a 2 step process; first you need to heat up your oil to a low temp (300 degrees) and then carefully blanch/cook the Chips for 3-5 minutes. Then you raise the temperature of the oil up to 350 degrees to cook the Fish and crisp up the Chips;
For the Fish:
– Get your local fish monger to cut you 3-4 oz pieces of fish (halibut & ling cod are the best)
– Season with sea salt and cracked black pepper; dredge the fish in plain ‘Cloud 9’ flour to coat all around
For the Batter:
– Whisk 2-3 cups ‘Cloud 9’ gluten free flour (or substitute flour of your choice) with 1 can of soda water & 1 tbsp baking powder.
– You want the batter thick enough to coat but thin enough to be delicate. This ratio should be perfect.
– Carefully drop the fish in the oil and cook for 3-4 minutes until golden brown
– The flour has a light speckled brown color to it so the fish with look that way too…it looks awesome and very appetizing!
– Bring the fish out of the oil, let rest on some paper towel and drop the Chips to get crispy! Approx. 1 minute
For the Dip:
– 1 tub Plain Oikos Greek Yogurt
– 1-2 tbsp soy sauce (gluten free)
– 1 tbsp Tabasco
– 1 lemon, juiced
Mix all the ingredients in with the Oikos and enjoy!
To Serve:
Toss the chips immediately when they come out of the oil with sea salt and serve crispy and hot with the Oikos Dip and the ‘Cloud 9’ Gluten Free Fish n Chips.

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