The best version of gluten-free, grain-free fish and chips is from Primal Gourmet, I LOVE his cookbook and his instagram and always find a ton of inspiration for dinners. You can use this for fish or shrimp and it's SO GOOD, my kids even eat it...that's saying something.
- 1 cup cassava flour
- 2 tbs arrowroot starch
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp paprika
- 1 tsp granulated onion
- 1 1/2 cups ice-cold sparkling water, plus more if needed
Sift flour, starch, and baking powder into a bowl. Add salt, paprika, and onion. Mix well. Add sparkling water and mix until smooth (should resemble pancake batter, so add more sparkling water if needed.) Use immediately.
- 4 4oz cod fillets (or white fish of your choice) pat dry
- avocado oil
- batter from above
Heat oil in pan over medium to medium high heat. Dip fish into batter until covered and shake off any excess. Place battered fish in skillet and let cook for 4-5 minutes each side.
If you have other things to make after cooking your fish, you can place them in a 200 degree warm oven so they stay nice and crispy and warm.
I served with tartar sauce and pre-made sweet potato fries!!!!