Gluten-Free Fish and Chips
A crispy and golden gluten-free fish and chips recipe, perfect for recreating the classic British dish at home. Using a light rice flour batter and a dedicated fryer, this meal is safe for coeliacs while maintaining its authentic taste and crunch.
Equipment
- Deep fryer or large pot
- Mixing bowls
- whisk
- Slotted spoon
- Kitchen thermometer
- Paper towels
Ingredients
- 2 fillets of cod or haddock
- 3/4 cup rice flour plus extra for dusting
- 1/4 cup cornflour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp paprika optional
- 200 ml sparkling water cold
- 4 large potatoes peeled and cut into thick chips
Instructions
- Prepare Chips: Heat oil in a deep fryer or large pot to 160°C (320°F). Fry chips for 5 minutes until soft but not browned. Remove and drain on paper towels.
- Make Batter: In a mixing bowl, combine rice flour, cornflour, baking powder, salt, and paprika. Gradually whisk in cold sparkling water until smooth.
- Prepare Fish: Pat fillets dry and lightly dust with extra rice flour. This helps the batter stick.
- Fry Fish: Increase oil temperature to 180°C (350°F). Dip each fillet into the batter, letting excess drip off. Carefully place in hot oil and fry for 5-7 minutes until golden and crispy.
- Finish Chips: Return chips to hot oil and fry for another 3-4 minutes until golden and crispy. Drain on paper towels.
- Serve: Plate with tartar sauce, mushy peas, or lemon wedges. Enjoy fresh!