250g fish cut into bite size pieces
150g gluten free flour – I use a mix from the supermarket
1 teaspoon dried yeast
1 cup warm water
1 tablespoon extra virgin olive oil
1 egg white
Mix yeast in about half the warm water, stir into flour in bowl with the oil. Add rest of water to make the consistency of thick cream. Mix well and leave in a warm place for 15-20 minutes, by then the mixture should be well risen.Whisk egg white stiffly and fold into batter just before frying.
Mix fish into batter and fry in deep fryer until golden brown.
1/2 green pepper – chopped
2 large sticks celery – chopped
1 teaspoon minced garlic
1/2 cup boiled dressing – recipe below
1/2 cup tomato sauce
1/2 cup chilli sauce
1 tablespoon minced horseradish
Mix together all the ingredients for the dip. Serve dip in separate bowl.
1 egg yolk
1 teaspoon gluten free flour
1 teaspoon sugar
1/3 teaspoon mustard powder
1 teaspoon cider vinegar
1 tablespoon butter
Whisk egg with flour, sugar and mustard in a saucepan, then gradually whisk in milk and vinegar. Cook over moderately low heat, stirring constantly with a wooden spoon, until very thick. Do not let boil. Stir in butter until melted. This makes 1/2 cup of dressing.
I use free range eggs.