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Gluten-Free Fish and Chips

Enjoy this classic comfort food with a gluten-free twist, perfect for weekday dinners or weekend meals.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: British
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Fish
  • 4 fillets Fish fillets (cod or haddock)
  • 1 cup Gluten-free flour
  • 1/4 cup Cornstarch
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 cup Cold water
  • 1 liter Oil (for frying)
For the Chips
  • 4 large Potatoes
For Serving
  • to taste Tartar sauce for serving

Method
 

Preparation
  1. Cut the potatoes into thick strips and soak them in water for about 30 minutes.
  2. In a bowl, prepare the batter by combining the gluten-free flour, cornstarch, baking powder, salt, and pepper. Gradually add cold water until you have a smooth batter.
Cooking
  1. Heat oil in a deep fryer or a large pot to about 350°F (175°C).
  2. Dredge the fish fillets in the batter. Gently lower them into the hot oil and fry until golden brown, about 4-5 minutes.
  3. Once cooked, drain the fish on paper towels to absorb excess oil.
  4. In the same oil, fry the potato strips until golden brown and crispy, usually around 4-6 minutes.
  5. Serve the fish and chips hot with a side of tasty tartar sauce.

Notes

For an extra crunchy batter, let the batter sit for a few minutes before using it. Experiment with different seasonings like paprika or garlic powder for more flavor. Ensure your oil is hot enough before frying.