Tuesday, July 12, 2011


I'm not a big Deep Fry guy,
but every once and a while the smell of fishies swimming with the fries in a pot of hot oil gets to me.

So I set out to find a Gluten free and Potato free substitute and impressed myself.  Once again you need the accoutrements to make this dealio worth while.  The homemade Tartar sauce and Slaw were killer additions and took this recipe over the top.
now for the Fish, I used Haddock

Make sure the fish is unthawed and dry, (pat it down so the batter sticks)

2 cups Besan Flour (Chickpea Flour-oh prepare yourself for when you add water this stuff smells like the little town from where it was made.....don't worry it tastes much much better than it smells)
1/2 teaspoon Baking soda
1/4-1/2 teaspoon salt
4 tablespoons of Pakora Masala Spice Blend You can buy this premixed
(or any combo of spices you like, recipe to follow)
mix the dry ingredients together until well blended then add water till it is thick yet liquid.
dip your fish in it and fry in peanut oil till golden brown.

Pakora Masala
teaspoon of each or so
Coriander powder, salt, chilli, dry mango, cumin, pepper, ginger powder
a pinch of cinamon, cloves, and mace, and a couple of cardoman seeds
put the seeds in your mortar and pestle.

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