This article is about one of my gluten-free recipes used by a fish and chips restaurant and shows a photo of the fish.
One of the things people who must eat gluten-free often miss the most is a Fish Fry. The kind that is lovingly made and served up in local Fish and Chips restaurants. The kind of place where people line up for fish Fridays that reach clear out the door!
In our family’s gluten-free journey, it was like that for many years. Like other foods we had enjoyed and could no longer eat, we just put fish and chips out of our minds. Fortunately for us, I was the family cook and baker and would not give up easily. Oh, I made many a delicious meal, but restaurant-style fish and chips eluded me for quite a while.
Professional deep fryers do have an edge when it comes to deep-frying fish! Fortunately, a restaurant near us, when we were trying to become gluten-free flour manufacturers, contacted us asking if we could help. The result was a small miracle still being enjoyed today at Schooner Fish and Chips.
You never know when something you do will come back to inspire you years later.
While I was starting to compile my cookbook for publishing, a customer contacted me and asked if there were any nightshade plants, such as potato flour, in the flour recipe used in the Schooner Restaurant fish fry. Since she had a food sensitivity to nightshade, this meant she could not have it.
I realized from helping people over the years that many celiac and gluten-sensitive people have other food sensitivities as well. So I went to work re-formulating my flour blends and recipes to include solutions for those with other food sensitivities in addition to gluten. It took longer to publish the cookbook, but the results have been worthwhile. I hear from people who have bought my book almost every day.
We no longer manufacture mixes, so now the mix secrets and recipes are all in my cookbook, Gluten-Free, You Can Do It.
Wishing you well and hope you enjoy some tasty gluten-free foods again.
