Gluten Free Battered Fish & Chips

Posted , in Dinner, Lunch

Serves: 4

Prep Time: 20 MINS

Cook Time: 30 MINS

Gluten Free Battered Fish & Chips

Fish and chips is a Friday classic, and tastes even better when it’s homemade and of course gluten free for the whole family to enjoy. Serve with garden peas and tartare sauce for dipping.


INGREDIENTS

  • 4 x 175g  boneless haddock or cod fillets (skinless)
  • 120g gluten free flour
  • 175ml sparkling water (from the fridge)
  • 3 large Maris Piper or King Edward potatoes, peeled
  • 7 tbsp olive oil
  • Salt, pepper

WHAT YOU NEED TO DO

  1. Preheat the oven to 220 degrees. Line a baking tray with greaseproof paper and put to one side.

  2. Chop the potatoes into chip shapes, making sure that they’re all the same size so that they cut evenly. Put them into a sauce pan and cover with cold salted water. Bring to the boil then simmer, until the chips are tender. Meanwhile, put a baking tray into the oven to warm up.

  3. Drain the water from the pan and gently shake to fluff them up slightly (this will help them to go crispy in the oven) Leave them in the pan and replace the lid for a few minutes to dry out.

  4. Remove the baking tray from the oven. Pour 3 tbsp olive oil over the chips and shake to make sure they’re coated before tipping onto the preheated baking tray, they should sizzle nicely.

  5. Put the tray onto the middle shelf of the oven and cook for 20 minutes or until golden brown.

  6. Whilst the chips are cooking, get a large bowl and tip in the flour, a pinch of salt and pepper then gradually pour in the sparkling water, stirring well and continually until the batter becomes thick. Keep mixing it to make it light and airy.

  7. Heat a large frying pan with the remaining olive oil. Slice the fish into fingers if you prefer for the kids, or leave it in one whole fillet. Dip it into the batter and make sure it’s totally coated.

  8. Carefully add the fish into the hot pan; lay it away from you to avoid the oil splashing at you. Cook for a few minutes on one side until the batter has turned a golden brown, then gently turn it over and allow the same on the other side. The batter will puff up and go lovely and crispy.

  9. Remove the fish from the pan and place on the baking tray lined with greaseproof paper.

  10. Check on the chips; if they’re golden brown then remove from the oven and plate up. Season with a little salt and lay a piece of golden brown fish alongside.

  11. Serve with garden peas, a fresh wedge of lemon and tartare sauce, or ketchup if that goes down better!

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