- 300g firm white fish
- 1/2 Cup rice flour
- 1/2 cup GF flour
- 1 cup sparkling water (use plain instead)
- Sea salt
- Pinch of baking powder
- 200ml groundnut oil or safflower
- 500g potatoes
Slice potatoes thinly into rounds, and rinse and pat dry on a clean tea towel. Make sure to get all the moisture out. Toss in a bowl with some olive oil and sprinkle with sea salt. Place in oven at 170 on a lined baking sheet spaced evenly and not covering each other. Bake for 10mins then turn and bake for another 10-15mins until crisp and browned.
Heat oil in medium saucepan til v hot. Chop fish into finger sized chunks. Lightly cover in a sprinkle of the flour. In a bowl mix water with flour, salt and baking powder. Whisk until smooth. Dredge each piece of fish til covered and fry in preferred oil for 2-3 minutes. Lie on kitchen roll to drain and sprinkle with sea salt. Best served immediately but keep warm in oven if not.
