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gluten free fish and chips

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.
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Prep Time 10 minutes
Cook Time 20 minutes
5 minutes
Total Time 35 minutes
Servings: 3 searving
Course: gluten-Free, Main Course
Cuisine: british
Calories: 450
Ingredients Equipment Method

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

Equipment

  • Deep fryer or large pot
  • Mixing bowls
  • whisk
  • Slotted spoon
  • Kitchen thermometer
  • Paper towels

Method
 

  1. 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.
  2. Make Batter: In a mixing bowl, combine rice flour, cornflour, baking powder, salt, and paprika. Gradually whisk in cold sparkling water until smooth.
  3. Prepare Fish: Pat fillets dry and lightly dust with extra rice flour. This helps the batter stick.
  4. 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.
  5. Finish Chips: Return chips to hot oil and fry for another 3-4 minutes until golden and crispy. Drain on paper towels.
  6. Serve: Plate with tartar sauce, mushy peas, or lemon wedges. Enjoy fresh!