Serves 2
INGREDIENTS:
Chips:
300g baking potatoes
Pinch of salt
1 tsp olive oil
Cod in breadcrumbs:
2 cod fillets
1 egg
Brown rice flour
50g gluten free rice flour breadcrumbs
Pinch of salt, pepper & turmeric
Minted mushy peas:
175g frozen peas
3 fresh mint leaves
Juice of ½ a lemon
½ tbsp tahini
2 tbsp unsweetened almond milk
Pinch of salt & pepper
The ketchup-style tomato sauce can be found here:
http://www.nutritiouslynaughty.co.uk/tuna-fritters-steamed-broccoli-ketchup-style-sauce/
METHOD:
- Preheat the oven to 200oc and line 2 baking trays
- Peel the potatoes and cut lengthways into chips, coat the with the olive oil, salt and pepper then lay them out on a baking tray and cook for 20-25 minutes
- Whisk the egg in a bowl
- Mix the breadcrumbs in a bowl with the salt, pepper and turmeric
- Lightly coat the cod fillets in rice flour, dip in the egg then coat in the breadcrumb mixture
- Place the cod on the 2nd baking tray and cook for 10-12 minutes
- Put the peas in a saucepan with water, bring to the boil and simmer for 2-3 minutes
- Drain the peas and add to the food processor with the mint, lemon, tahini, almond milk, salt and pepper. Process until mixture is pureed but still retains some texture
- Serve with a side of my tomato sauce and a wedge of lemon!
I used to love fish and chips from the chipshop but have hardly had it since my Coeliac diagnosis in fear of contamination. I walked past a chipshop the other day and it smelt so good I decided to make a gluten free and low fodmap alternative! So this cod and chips with minted peas and tomato sauce is my healthy take on the traditional British takeaway. I have always preferred breadcrumbs to batter but I’m sure it would taste just as good as with gluten free battered cod.