Buckwheat-battered fish with toum and pickled chiles

This gluten-free take on battered fish and mayo is a massive departure from anything traditional, but it works, with the buckwheat adding a lovely, nutty flavor to the batter. Swap the toum out with some store-bought mayonnaise or yogurt, if you like, although it really does make the dish super special.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Put the chiles, vinegar, and a tiny pinch of salt into a small bowl and set aside to pickle while you continue with the rest.

Step 2

2. Pat dry the fish and season well with ½ teaspoon of salt and a good grind of pepper. Put the vegetable oil into a large, high-sided and nonstick sauté pan on medium-high heat and, while it’s heating up, make the batter.

Step 3

3. In a large bowl, whisk together the cornstarch, rice flour, buckwheat flour, sesame seeds, and ¾ teaspoon of salt, then slowly whisk in the sparkling water to make a thick, smooth, and pourable batter.

Step 4

4. Drop a little bit of the batter into the oil to test it’s hot enough. It should immediately start to sizzle and take on a little bit of color. Frying two at a time, dip a piece of fish into the batter until nicely coated and then drop it straight into the hot oil. Fry for 7 minutes, turning over halfway through, until lightly golden and cooked through. Transfer to a plate lined with paper towels and continue this way with the rest.

Step 5

5. In a small bowl, combine the toum and the yogurt. Top with the chives and olive oil.

Step 6

6. When ready to serve, place the fish on a large platter and spoon the pickled chiles over the top. Serve the toum mixture alongside.

Step 7

Make it your own:

Step 8

– We love this gluten-free batter so much, and can vouch that it works well with just about anything. If you’re not into fish, then thinly sliced vegetables or tofu would work well here too.

Step 9

– Swap out the rice or buckwheat flour for the equivalent amount of all-purpose flour.