Gluten-Free Classic Battered Fish and Chips
Savor the crispy, golden perfection of this **Gluten-Free Classic Battered Fish and Chips**, a mouthwatering twist on the beloved British comfort food. Designed with gluten-free eaters in mind, this recipe features tender, flaky white fish fillets dipped in a flavorful soda water batter made with gluten-free flour, cornstarch, and a hint of garlic powder for added zest. Paired with thick-cut russet potato chips, double-fried to achieve that irresistible crunch, this dish is a treat for both your taste buds and dietary needs. Whether you're seeking an indulgent dinner or a crowd-pleasing favorite, this gluten-free version serves up all the crispy splendor and savory satisfaction you'd expect. Perfect for pairing with tangy tartar sauce or a splash of malt vinegar, it’s the ultimate choice for a fish and chips experience that’s allergen-friendly and undeniably delicious!
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Recipe Information
Ingredients
- 4 pieces firm white fish fillets (such as cod or haddock)
- 180 grams gluten-free all-purpose flour
- 60 grams cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 330 milliliters soda water (very cold)
- 1000 milliliters vegetable oil (for frying)
- 4 large russet potatoes
Instructions
Peel the russet potatoes and cut them into thick chips, about 1/2 inch wide.
Soak the cut potatoes in cold water for 20 minutes to remove excess starch. Drain and pat dry with a clean kitchen towel.
Heat vegetable oil in a deep fryer or large saucepan to 180°C (356°F).
Par-fry the chips in batches for 5 minutes until they are soft but not yet browned. Remove and let them cool on a wire rack.
In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, salt, garlic powder, and black pepper.
Gradually whisk in the cold soda water until you have a smooth batter. Adjust the thickness with more soda water if necessary; it should be thick enough to coat the back of a spoon.
Pat the fish fillets dry with paper towels and lightly dust them with some gluten-free flour.
Dip each fish fillet into the batter, allowing any excess to drip off, and carefully lower it into the hot oil.
Fry the fish in batches for 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels.
Increase the oil temperature to 190°C (374°F) and fry the par-cooked chips again for an additional 3-5 minutes until they are golden brown and crispy.
Remove the chips from the oil, drain them on paper towels, and season with salt.
Serve the gluten-free battered fish and chips hot with a side of tartar sauce or your favorite dipping sauce. Enjoy!
Nutrition Facts
Calories |
10966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1004.6 g | 1288% | |
| Saturated Fat | 143.6 g | 718% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 482.9 g | 176% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 14.5 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 251 mg | 19% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 7950 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
