Chicken Tikka Chapati Burritos
These gluten-free wraps can be used for vegetarian fillings too, just substitute the chicken for squash.
Top Tip
Swap the water for gluten-free beer for an even tastier batter.
Serve with a cold Gluten-Free Old Speckled Hen.
Gluten-Free Battered Cod & Mushy Peas
Food
Main Courses
British
Gluten-free
Your gluten-free customers won’t be missing out with this simple spin on the British classic.
10 Servings
Ingredients
50g gram flour
120g rice flour
5g baking powder
3g xanthan gum
700ml soda water
1.5kg cod
85g cornflour
Mushy peas:
50g butter
600g frozen peas
40g Knorr Professional Vegetable Jelly Bouillon
600ml water
Method
- Heat a deep fryer to 180C.
- Mix the gram and rice flours, baking powder and xanthan gum together. Add the soda water gradually and whisk together to make a smooth, thick batter.
- Dry the cod with kitchen towel, then dust each piece with cornflour before dipping in the batter.
- Carefully place the battered fish into the fryer, cook gently for 6-7 mins or until cooked through. Once cooked, put the fish in a dish lined with kitchen paper.
- Mushy peas: heat the butter in a saucepan, then add the frozen peas, Knorr Professional Vegetable Jelly Bouillon and water. Bring to the boil and simmer for around 5 mins.
- Blend with a hand blender until coarsely blended. Serve alongside the battered cod.
