Hawthorne Fish House Gluten-free Restaurant Review

 I have been hearing about the Hawthorne Fish House for a long time, and I finally got over there to try some gluten-free fish 'n chips for the first time in August.  Almost everything on their menu is gluten-free! The deep-fried fish is coated with some tasty rice flour.  I got the halibut.
  
My friend got the Chile-fried Catfish, which was even better than mine, but I didn't have an opportunity to get a shot of that before it was completely devoured.  I really liked the spicy breading.  They have several gluten-free beers in bottles - including all three styles of Green's.

Hawthorne Fish House has a very clearly-marked menu that has notes on what is and isn't gluten-free.  The restaurant has a very clever strategy for presenting their fish as not only the healthiest, but also the best in Portland.  Here's a little of what they say about their food:

"It's no accident we have Portland's Best Fish & Chips. Besides top quality fish and the best French fries on the market, we use 100% rice bran oil. The tastiest of all the cooking oils, it's not hydrogenated and contains no trans-fats. We filter the oil twice a day to keep it clean."

Overall, I think the food here was very good.  I ate out on the patio because it was summertime, which I was glad of.  The atmosphere inside was a bit on the drab side.  The food was really worth it, though.  I recommend it!

Comments

l'actrice said…
Wow! Gluten-free fish 'n chips! I never had that:-)
October 7, 2010 at 1:09 AM
Gina said…
It's really good, Iris! If you ever come to Portland there are all kinds of gluten-free things to try. The rice flour breading they use on the fish 'n chips at this restaurant is really good. Rice flours fries up nicely.
October 7, 2010 at 8:52 AM
Amy said…
Thanks for the review. I have been wanting to try them for a long time. Sadly, with 2 young kid, we don't get up to Portland very often. We're coming in December tho!
October 7, 2010 at 12:48 PM
Post a Comment

Popular posts from this blog

Gluten-free Sourdough Discard Bread

Image
You’ve made your gluten free sourdough starter . What now?   The discard, or unused portion of the starter can be repurposed in a number of ways.  It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes.  It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my  Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread?  This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like?   ...
Read more

Quick Yeasted Sourdough Sandwich Loaf Recipe

Image
Readers have been asking if they can bake the Gluten-free Sourdough Discard Bread in a bread tin.  The answer seems to be yes, it usually works.  However, I've created this new recipe that is more of a sandwich style loaf.  This recipe is a single rise recipe, so it's quick and easy. Need to create a sourdough starter? This is the method I use most:  https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html Why yeasted sourdough?  Sometimes it's tricky to get a great rise out of sourdough when you're first starting out.  Also, creating a new sourdough starter creates a bit of discard that can be used up in other recipes to improve the flavor and texture of the product. This recipe adds a little baker's yeast to help the rise and get the loaf in the oven more quickly.  This is a sourdough discard recipe but you can use active starter if that's what you have.  Yeasted Sourdough Sandwich Loaf Recipe Dairy-free, c ont...
Read more

Mild Country White Sourdough Bread

Image
I gave up on producing a showy loaf a long time ago.  I always rolled my eyes a little when I saw photos online of perfect bloom or wide-open crumb.  "The mustard is going to just fall right through," I would think to my self disapprovingly, shaking my head a little. It turns out, I was just jealous. After a decade of gluten-free bread baking and recipe development, and through a collaboration with some other bakers, I've come up with a gf sourdough bread recipe that produces an open crumb, a large bloom, and sometimes, if I'm lucky, an ear.   The bread has a very mild, pleasant sourdough flavor and is very light in color. The crumb is very open but not too delicate.  It has a chewiness to the texture that I associate with a good sourdough bread.  The crust gets a nice browning and it toasts up nicely. And I don't mind the mustard falling through as much as I thought I would. Many thanks to Michael Hollesen who came up with the original version of this reci...
Read more