Treat yourself to some good old fish and chips for dinner. This easy homemade batter is crisp and light as well as being gluten-free, perfect with fish, or as a tempura batter for vegetables.
- For the mushy peas, place a pan over a medium heat with 1 tablespoon of olive oil, add the chopped onion and sauté for 15 minutes until translucent, making sure not to let them colour. Set aside.
- Bring a large pot of water to the boil. Add the peas and boil for 4 minutes or until completely tender. Drain the peas and add most of them to a food processor with the onion, garlic, mint, lemon zest and 3/4 teaspoon sea salt. Blitz the mixture, pouring in 1 tablespoon of olive oil at a time until you have a thick purée. Remove to a bowl and stir in the remaining peas. Season with salt, pepper and a little more olive oil if necessary. Keep warm.
- If you have a deep-fat fryer, heat the oil to 190°C (375°F). Otherwise pour 5cm (2in) sunflower oil into a medium saucepan and place over a medium-high heat. To check the temperature, a piece of bread should fry to golden in 30-40 seconds.
- While the oil is heating, combine together the flours, baking powder, 1/2 a teaspoon of salt and a good pinch of pepper. Whisk in the cold sparkling water until you have a yoghurt consistency. Whisk the egg white in a separate bowl until it forms stiff peaks, then gently fold into the batter.
- Dip one of the cod fillets into the batter and coat completely. Carefully place the fish in the saucepan of oil and fry until crisp and golden (about 5-7 minutes). Only fry one or two fillets at a time. Don't overcrowd the pan as it will bring down the temperature of the oil.
- Serve immediately with the mushy peas, and a lemon wedge.
See more Gluten-free recipes