Gluten Free Fish Chips
Dive into crispy perfection with this Gluten-Free Fish and Chips recipe, a modern twist on the classic pub favorite that's safe for those avoiding gluten. Featuring tender white fish fillets enveloped in a light, golden batter made with a gluten-free flour blend, cold sparkling water, and a hint of cornstarch for that irresistible crunch, this dish pairs perfectly with thick-cut, double-fried russet potato chips. The recipe utilizes simple techniques, like blanching the chips for a fluffy interior and frying the fish to flaky, golden brilliance, ensuring restaurant-quality results every time. Whether you're whipping up a family dinner or craving comfort food with a healthier twist, this gluten-free delight is ready in just under an hour and pairs beautifully with tangy tartar sauce, zesty vinegar, or a squeeze of fresh lemon.
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Recipe Information
Ingredients
- 4 fillets White fish fillets (e.g., cod or haddock)
- 4 medium Russet potatoes
- 1 cup Gluten-free flour blend
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Sparkling water (cold)
- 1 large Egg
- 6 cups Oil for frying (e.g., vegetable or canola oil)
Instructions
Peel the potatoes and cut them into thick chips (about 1/2 inch wide). Soak them in a large bowl of cold water for 20 minutes to remove excess starch. Drain and pat dry with paper towels.
Heat the oil for frying in a deep pot or fryer to 350°F (175°C). Make sure the oil is deep enough to cover the fish and chips.
In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, 1 teaspoon of salt, and black pepper.
Add the cold sparkling water and the egg to the dry ingredients, whisking until you form a smooth batter. Do not overmix. The batter should be thick enough to coat the back of a spoon.
Blanch the chips in the hot oil by frying them for 3–4 minutes until they begin to soften but don't turn golden. Remove them with a slotted spoon and set them aside on a wire rack or paper towels.
Pat the fish fillets dry with paper towels and season with the remaining 0.5 teaspoon of salt.
Dip each fish fillet into the batter, ensuring it’s completely coated. Allow excess batter to drip off.
Carefully lower the battered fish into the hot oil. Fry 2 or 3 fillets at a time for 6–8 minutes, or until the batter is golden and the fish is cooked through. Use a slotted spoon to transfer them to a wire rack or paper towels to drain excess oil.
Increase the oil temperature to 375°F (190°C). Return the chips to the hot oil and fry for an additional 2–3 minutes or until golden and crispy. Drain on paper towels.
Serve the fish and chips immediately with a sprinkle of salt and your favorite sides, such as tartar sauce, lemon wedges, or vinegar.
Nutrition Facts
Calories |
13932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1432.7 g | 1837% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 4562 mg | 198% | |
| Total Carbohydrate | 261.2 g | 95% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 8.7 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 31.3 mcg | 157% | |
| Calcium | 213 mg | 16% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5882 mg | 125% | |
*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.
