Lighten up seaside favourite fish & chips using gram flour and a pan instead of a deep-fat fryer. Our lighter version is both healthy and gluten free
INGREDIENT :
1 tbsp rapeseed oil, plus a few drops for the foil
2 tomatoes on the vine, halved
1 egg, beaten
1 tbsp ground almonds
1 tbsp gram (chickpea) flour
3 pinches of gluten-free baking powder
2 skinless cod loins (280g)
For the chips
1 tsp rapeseed oil
2 large floury potatoes (400g), cut into chips
For the mushy peas
200g frozen peas
2 spring onions, trimmed and chopped
2 tbsp chopped mint
RECIPE DIRECTION :
Heat the oven to 200C/180C fan/ gas 6. Line a baking sheet with a sheet of foil and rub with a few drops of rapeseed oil. For the chips, toss the oil with the prepared potatoes, then spread over the baking sheet in a single layer and bake for 30-40 mins until golden. After 20 mins, add the tomatoes or cook on a second baking sheet.
Meanwhile, make the mushy peas. Boil the peas and spring onions in a pan for 5 mins until tender. Drain, reserving some of the cooking water. Tip the peas and spring onions into a bowl with the mint and 2 tbsp of the reserved water, then blitz using a hand blender until smooth. Set aside.
To prepare the fish, whisk the beaten egg, ground almonds and gram flour together with a little seasoning – it doesn’t need to be completely smooth. Heat the 1 tbsp oil in a non-stick frying pan over a medium-high heat. Stir the baking powder into the batter mixture and quickly coat the cod loins on both sides. Fry for 3 mins on one side, then spoon over any coating left in the bowl, turn using a fish slice and fry for another 3 mins until golden and cooked through.
Warm the mushy peas in the microwave if needed, then serve with the fish, chips and tomatoes.
