Gluten Free Fish and Chips
A light, crispy take on the iconic dish, gluten free fish and chips combines flaky white fish fillets battered in a gluten-free mixture with homemade fries cooked to golden perfection.
Equipment
- Deep fryer or heavy-bottomed pot
- Thermometer (for monitoring oil temperature)
- Mixing bowls
- Whisk
- Paper towels or wire rack
- Tongs or slotted spoon
Ingredients
- Fish Fillets Cod or Haddock: 1½–2 lbs, patted dry
- Potatoes Russets: 2–3 large, sliced into fries
- Gluten-Free All-Purpose Flour: 1 cup
- Cornstarch or Potato Starch: ¼ cup
- Baking Powder GF: 1 tablespoon
- Salt and Pepper: To taste
- Seasonings optional: Paprika, garlic powder, cayenne, etc.
- Carbonated Water cold: ~1 cup
- Cooking Oil: Enough for deep-frying
(Optional) Add a pinch of Old Bay or Cajun seasoning to the batter for extra flavor.
Instructions
- Soak the Fries: After slicing the potatoes, soak them in cold water for 30 minutes. Drain and pat dry.
- Preheat Oil: In a deep fryer or pot, heat oil to 325°F for the first fry.
- First Fry: Fry potato slices for about 3–4 minutes, just until they begin to cook. Remove and set aside on paper towels or a wire rack.
- Mix Batter: In a bowl, whisk together GF flour, cornstarch, baking powder, salt, pepper, and any extra seasonings. Slowly stir in cold carbonated water until the batter is smooth and slightly thick.
- Heat Oil to 375°F: Increase the oil temperature for frying the fish.
- Batter the Fish: Pat fish fillets dry. Dip each piece into the batter, letting excess drip off.
- Fry the Fish: Carefully lower fish into the oil. Cook for ~3–4 minutes per side, or until golden brown and cooked through (internal temp of 145°F). Drain on paper towels and keep warm.
- Second Fry for the Fries: Turn the oil back up to 375°F if needed. Fry the partially cooked potatoes for an additional 2–3 minutes, until crispy and golden. Season immediately with salt.
- Serve: Plate the fish and chips together while hot. Add lemon wedges, tartar sauce, or other condiments as desired.
Notes
Always verify that your flour blend, baking powder, and any seasonings are labeled gluten-free. If you have celiac disease, use fresh oil and avoid cross-contamination in your kitchen utensils.