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You know what I like? I like pub food. Wings, pulled pork sandwiches, cheese fries, fish and chips…that sort of thing. Now, I’m not going to be eating most of that any time soon…or ever again in some cases.
BTW, I’m a Celiac, can I even be in a pub? Is the air cross-contaminated? I sorta feel like there should be a 500 yard rule with bakerys and pubs.
Anyway, back to what I was saying, despite having embraced AIP and my Celiac status for three years now, I am still enamored with pub food. I particularly like fish and chips, so I decided it was high time I perfected a crispy fried fish recipe that any AIP-er could enjoy with a side of sweet potato fries and an ice cold glass of kombucha. After five or six attempts, I figured it out and now present to you Crispy Dill Fried Fish!
- 1 lb firm, white fish (I prefer wild-caught cod)
- 2 cups sauerkraut juice
- ¾ cup tapioca flour, divided
- ¼ cup water
- 1 tsp sea salt
- 1½ tsp dried dill
- 1 cup palm shortening (or other solid cooking fat)
- Cut fish into approximately 1-2-inch pieces. Pour sauerkraut juice into a gallon-sized sealable plastic bag, add fish. Marinate in refrigerator for 1 hour.
- Turn oven broiler to low, adjust oven rack close to element.
- Drain fish. In shallow dish, stir ¼ cup flour with ¼ cup water until flour dissolves. In separate shallow dish, mix remaining flour, salt, and dill.
- Using a heavy-bottomed pot or frying pan, bring shortening to approximately 350 degrees F.
- Dredge fish in liquid mixture. Repeat in dill mixture to coat. Shake off excess flour.
- Carefully place fish into oil, being sure not to crowd the pan. Fry 1 minute per side, using tongs to flip fish.
- Remove to paper toweled lined plate. When oil is drained, place fish on baking sheet, place under oven broiler for 2 minutes (use a timer!).
- While fish is under broiler, fry next batch and drain. Take fish out of oven, repeat frying for 30 seconds to 1 minute per side or until golden brown and very crisp. Remove to paper towel lined plate until oil is drained.
- Repeat with remaining batches.
- Serve immediately while still very hot.