Gluten-Free Classic British Fish and Chips
Recreate the iconic taste of a seaside favorite with this **Gluten-Free Classic British Fish and Chips** recipe! Perfect for those with dietary restrictions, this recipe boasts tender, flaky cod or haddock fillets coated in a light, crispy gluten-free batter made with sparkling water for an airy texture. Paired with golden, twice-fried chips made from starchy potatoes like Russet or Maris Piper, this dish is a guaranteed crowd-pleaser. The recipe combines traditional deep-frying techniques with the convenience of gluten-free ingredients, ensuring an authentic flavor without compromise. Serve it hot with a squeeze of fresh lemon and a dash of vinegar for that classic British touch. Whether you’re catering to gluten-free diets or simply looking for a homemade version of this beloved dish, this recipe delivers unbeatable flavor and satisfaction.
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Recipe Information
Ingredients
- 4 pieces Cod or haddock fillets
- 4 pieces Potatoes (large, such as Russet or Maris Piper)
- 200 grams Gluten-free all-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 2 teaspoons Salt
- 250 ml Chilled sparkling water
- 1500 ml Vegetable oil (for frying)
- 4 pieces Lemon wedges
- Salt (for seasoning)
- Vinegar
Instructions
Begin by washing and peeling the potatoes. Cut them into thick strips, about 1/2 inch wide. Rinse the potato strips under cold running water to remove excess starch, then pat them dry with paper towels.
Heat the vegetable oil in a deep fryer or large deep pan to 325°F (165°C).
In the meantime, mix the gluten-free flour, cornstarch, baking powder, and salt in a large bowl. Gradually whisk in the chilled sparkling water to form a smooth batter. Be careful not to overmix.
Once the oil reaches the desired temperature, carefully lower the potato strips into the oil in batches. Fry them for about 4-5 minutes until they are just soft, removing and setting them aside on a paper towel-lined tray.
Increase the oil temperature to 350°F (175°C).
Prepare the fish by patting the fillets dry with paper towels. Season both sides with a little salt.
Dip each fillet into the batter, allowing any excess to drip off, then carefully place them into the hot oil.
Fry the fish for 6-8 minutes, or until the batter is golden brown and crispy, and the fish is cooked through. Remove and drain on paper towels.
Once all the fish is cooked, return the pre-fried chips to the hot oil. Fry for another 3-4 minutes until they are golden and crispy. Drain them on paper towels and season with salt.
Serve the crispy fish and chips hot, with lemon wedges and vinegar on the side for additional seasoning.
Nutrition Facts
Calories |
15087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1505.9 g | 1931% | |
| Saturated Fat | 215.3 g | 1076% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 5909 mg | 257% | |
| Total Carbohydrate | 442.7 g | 161% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 9.1 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 170 mg | 13% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 6377 mg | 136% | |
*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.
