Gluten free fried fish and chips with coleslaw – Tana K – Tanaka Gava (8) and Farin Kalil (8)

  • 2 x Hake Fillets ( boneless with skin on)_mg_2428
  • 1 x teaspoon Ina Paarman’s Lemon and Rosemary seasoning
  • 2 x  cups of sunflower oil
  • 2 x eggs
  • 1/2  cup Nature’s Choice Gluten Free self raising Flour
  • 3 carrots, peeled and grated
  • 1 baby cabbage, shredded
  • ½ cup of mayonnaise
  • 1 large potato, peeled and cut into thin chips
  • Garnish with fresh Coriander and Parsley leaves

METHOD_mg_2473

  1. Heat 2 cups of oil in a large saucepan. Carefully lower chips into oil and allow to fry, keeping an eye on the heat so that the oil doesn’t boil over.
  2. Mix together grated carrot, cabbage and mayonnaise. Season to taste and set aside.
  3. Place your Flour on a plate and spread to evenly cover the base of the plate.  Season the flour with salt, pepper and the Ina Paarman seasoning.
  4. Beat eggs in another bowl and add a tsp of Ina Paarman seasoning
  5. Heat a frying pan over medium heat and add a tablespoon of oil
  6. Cut your fish medallions in half so that you have shorter more manageable pieces to work with.
  7. Check on the chips! When golden, remove from the oil with a slotted sp_MG_2458.JPGoon and drain on kitchen towel.
  8. Dip the fish in the seasoned egg.
  9. Coat the egg dipped fish in the plain gluten free flour.
  10. Fry on both sides till golden brown.
  11. Plate fish, chips and salad and garnish with fresh coriander and parsley.

Enjoy! Yum.Me!

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