Eating out is a bit of a challenge, not gonna lie. The other day, I had dinner with friends and the places around work (off London’s Oxford Street) that are usually safe for me wouldn’t take bookings. Thus, the search began. Both my bestie and I had mild anxiety just playing through the options. It was not just my FODMAP restrictions, we also had vegetarians in the group, which would exclude my go-to choice: a steak. Matters seemed insurmountable, but it’s London and we found haven in no other than Wagamamas. I knew of their gluten-free menu but was very impressed with the time and love they gave my long list of restrictions to concoct something truly delicious from scratch.
In the countryside, my still relatively new chosen home, matters are a bit more complicated. The village is pretty clued up when it comes to gluten-free diets: the pubs and restaurants have a gluten-free menu and gf goodies, like burger buns, the local supermarket has a pretty good gluten- and lactose-free offering. However, if you’re lusting for a takeout on a Friday night, your choices are close to, nay, they’re non-existent. Your typical Indian, Chinese and Fish & Chips are typically a no-go for a low-FOD.
What to do, what to do? Just make your own. It ain’t quick and dirty, but it sure is delicious.
Deep fried fish
- 2 eggs
- 45g rice flour
- 30ml sparkling water, soda or even gluten-free beer for extra oomph
- Other seasonings, e.g. curry, cayenne pepper, paprika
- 500g white fish, cut in pieces (optional: seafood, e.g. squid)
- Vegetable oil for frying, e.g. sunflower oil
Heat oil in a large saucepan over a medium heat. You’re going to get the oil really hot for deep frying, so a thermometer would be handy to have. We’re looking for a temperature of 170C.
For the batter: separate the eggs and whisk the whites to form soft peaks. Whisk the yolks with rice flour, sparkling water or beer and season. Fold the whisked whites under until you’ve got a consistent looking, airy batter.
Deep frying time: coat the fish or seafood with batter and fry in batches in the hot oil for 3–5 minutes until the batter becomes a deliciously golden colour. When you remove the fish from the oil, drain the fish on kitchen roll – it will soak up the extra oil.
1.5kg floury potatoes
2 tbsp olive oil
flaked sea salt, to serve
Heat oven to 180C and get a pot of water boiling. Peel the potatoes and cut them finger-long chips. Blanche the chips in boiling water, rinse under the cold tap and pat dry with a tea towel. Toss the chips in oil and salt and spread the chips on a large non-stick baking tray in a single layer. Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter
Roast for 45-50 mins, turning regularly so they brown evenly.
- 230 g Mayonnaise or shop bought
- Handful of small gherkins, minced
- 1 tbsp mustard
- 1 tbsp capers, minced
- Dash of curry
- Fresh lemon juice to taste
Mix all ingredients and chill in the fridge for 1-2 hours so the flavours can develop.