Fish and Chips - Gluten Free cooking in a sailboat
Channel: Cooks Tour Afloat
Date: 07/07/2020

Cooking gluten free food in a tiny galley on a sail boat can be challenging and fun. Join us as we travel the world, cook fantastic food and find out about local produce and dishes.

This week make a British classic dish - Fish and chips with mushy peas. It may look a lot, but it is really just three simple steps - fry the potatoes in oil, fry the fish in oil and heat up the peas. 



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Ingredients - Serves 2

4 Medium size  Maris Piper Potatoes
2 Fillets of Haddock, Cod or Whiting
300g Mushy peas, Garden Peas or Marrowfat Peas
1 Lemon
Gluten free bread

Batter Mix

125ml Gluten Free Self Raising Flour
125ml Semi-skimmed Milk
Pinch of salt


Method

Chips - cut the potato into chips about 1cm (½") on their sides. Cook in hot fat for 5 minutes and then remove from the fat and set aside for 5 minutes. Then return them to the fat until they are golden and hard/crispy on the outside

Fish - Dry the fish and coat in the batter. Lay the fish into the hot fat - do NOT drop it in. Turn it occasionally to ensure that it is cooked both sides. After about 3 or 4 minutes it will cooked. Place on an oven tray and store in a warm oven to keep it warn whilst excess fat drains off.

Mushy peas - open tin. Put in pot. Heat. Serve. It really is that simple.



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 We use a Mr. D Thermal cooker a lot, so if you want to buy one visit

https://mrdscookware.com/product-category/thermal-cookers?wpam_id=1