1-pound skinless fish fillets, cut into 2-inch chunks (cod or catfish)
Cajun or all-purpose seasoning
1 large egg, slightly beaten
1-1/3 Wheat-Free Market All-Purpose Baking Mix
¾ teaspoon salt
1 teaspoon onion powder
Oil for deep frying (expeller pressed coconut or peanut)
1 large rutabaga, peeled and cut into ½ inch slices, then into strips
Oil for frying
Preheat oil to 375 degrees F in a deep sided pan. While oil is coming to temperature, generously season fish with Cajun seasoning or all-purpose seasoning. Dip fish into egg mixture, being sure to remove any extra. Pour baking mix, salt and onion powder into gallon zip top bag and toss until blended. Add fish, a few pieces at a time, into flour mixture and toss until coated. Repeat for remaining fish.
As soon as oil is hot, carefully add fish, being sure not to crowd the pan. Fry for 90 seconds to 2 minutes or until fish is a golden brown. Remove with slotted spoon and drain on paper towels. Fry remaining fish.
Once all fish has been cooked, allow oil to come back up to 375-400 degrees F. Then, carefully add rutabaga fries to the oil in small batches. Depending on how hot oil is, cook for 3-5 minutes or until fries are nice and brown. Remove with a slotted spoon and generously season with salt while still hot. Repeat for remaining fries.
Serve fish and chips with lemon wedge and malt vinegar.