Gluten-free has come a long way – and these tasty recipes from TV chef Phil Vickery are proof
Crispy fried smoked mackerel salad
The smoked, sweet mackerel works really well in this recipe, but a little fish goes a long way, so don’t overload the salad with fish. The rest is a simple combination of lovely flavours and textures.
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients (serves 2-4)
1 small carrot, peeled and finely sliced
4 green beans such as runner beans, finely sliced
4 shallots, finely sliced
3 smoked mackerel fillets, skinned, boned and flaked
Vegetable oil, for frying
A handful of GF honey roasted cashews
2tbsp chopped fresh coriander
4tbsp chopped fresh Thai basil
For the dressing:
½ small red chilli
1tbsp nam pla fish sauce
1 garlic clove, very finely crushed
2tbsp palm sugar (crushed if bought in a block)
Finely grated zest and juice of 2 large limes
1 Place the carrot, green beans and shallots in a bowl, and mix everything together well.
2 In a separate bowl, mix together all the dressing ingredients.
3 Dust the flaked fish in the cornflour.
4 Heat the oil in a shallow frying pan. Add small amounts of the mackerel and cook for two to three minutes until very crispy.
5 When ready to serve, add the dressing to the carrot salad, then add the cashews, coriander and basil, and mix well. Finally, add the cooked crispy fish. Serve straight away.
TIP! Dusting the fish in cornflour stops the oil spitting and spluttering; it also helps to give a slightly crispier edge. Arrowroot works equally well, as does tapioca flour.
Find more recipes in Essential Gluten-Free by Phil Vickery, published by Kyle Books, £19.99.