Delicious Gluten-Free Fish & Chips Recipe for Food Lovers
Welcome to my gluten-free fish and chips recipe! Are you craving for that crispy and delicious fish and chips straight from the chip shop, but have been avoiding it due to gluten intolerance? Fear not, as I have got you covered. With my recipe, you can now enjoy that amazing battered fish at the comfort of your home without having to worry about gluten or dairy.
This recipe is not only healthy but also incredibly satisfying that you won’t believe it’s gluten-free. It features a crispy outer layer made of gluten-free flour blend and a perfectly cooked white fish fillet that will leave you wanting more. You can adjust the recipe to suit your preferences, whether you like your chips well-done or your fish crispy.
Let me show you how easy it is to whip up this dish in no time. From substitution and variation ideas to tips for perfect results, I have got everything covered. Get ready to indulge in the best gluten-free fish and chips recipe and take your taste buds on a journey to happiness.
Why You’ll Love This Recipe
As a nutritionist and food blogger, I understand how challenging it can be to find gluten-free recipes that are not only healthy but also delicious. That’s why I am excited to introduce you to my favorite gluten-free dish: Fish & Chips.
This recipe is perfect for those who want to avoid gluten, but also crave the taste and texture of traditional fish and chips. It is made with a carefully selected blend of gluten-free flours, ensuring that you get the same crispy and golden brown coating on your fish as you would with regular flour.
But this dish is more than just gluten-free; it is also dairy-free and packed with protein from the white fish fillets. The addition of paprika and cornstarch brings an extra depth of flavor that will leave your taste buds ecstatic.
Plus, this recipe is incredibly versatile! You can easily substitute the white fish for any other seafood or even chicken, making this a great option for those who want to switch up their proteins while still maintaining a gluten-free diet.
If you are worried about deep-frying your food, fear not! This recipe also includes instructions on how to make this dish in an air fryer or bake it in the oven – so there’s no excuse not to try it out yourself!
Trust me when I say that once you try my recipe for Gluten-Free Fish & Chips, you won’t be able to resist making it again and again. It’s a healthier spin on a classic British dish that won’t disappoint.
Ingredient List
Let’s dive into the ingredients we’ll need to whip up this delicious Gluten-Free Fish & Chips recipe.
Fish and Chips Ingredients:
- 1 lb of large cod fish fillets, cut in half
- 2 large russet potatoes, peeled and cut into thick wedges
- 1 cup of Gluten-Free Flour Blend (rice flour, almond flour, cornstarch)
- 2 tsp of baking powder
- 1 tsp kosher salt
- ½ cup of Gluten-Free beer, such as a lager or ale (avoid gluten-free beer containing malt)
- Vegetable oil, for frying
Batter Ingredients:
- 1 cup Gluten-free flour blend (rice flour, almond flour, cornstarch)
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 tablespoon paprika
- 1/4 tsp cayenne pepper (optional)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- ½ cup Gluten-Free beer
The Recipe How-To
Now that you have your ingredients ready, let’s start cooking!
Step 1: Prepare the Fish and Batter
Preheat the vegetable oil in a deep fryer or a large Dutch oven to 375°F.
In a medium bowl, whisk together the gluten-free flour blend, cornstarch, baking powder, and salt. Add in gluten-free beer and whisk until smooth. Set aside.
Cut the white fish into strips or bite-sized pieces according to your preference.
Step 2: Coat the Fish with Batter Mixture
Pat dry with paper towels and season with salt and paprika.
Working in batches, dip each piece of fish into the batter mixture (letting any excess drip off) and then place it into the hot oil. Fry for 4-5 minutes until golden brown and crispy. Use a slotted spoon to remove the fish from the oil and place them onto a plate lined with paper towels to drain any excess oil.
Step 3: Prepare Chips
Cut russet potatoes into wedges or fries shape.
In a large mixing bowl, add potatoes, salt, and olive oil, then toss until each potato is evenly coated.
Place on a baking sheet and bake at 400°F for about 25 minutes or until crispy.
Alternatively, you can use an air fryer to cook them until crispy browned. No need to coat in olive oil if air frying.
Step 4: Serve Your Dish
Serve your crispy gluten-free battered fish alongside your freshly cooked chips. You can also add tartar sauce or any dips of your liking for extra flavor.
Enjoy your homemade gluten-free fish & chips recipe!
Substitutions and Variations
Looking for ways to customize this gluten-free fish and chips recipe to your liking? Here are some options to consider:
– Flour blend: If you don’t have ready-made gluten-free flour, you can make your own blend by combining rice flour, almond flour, and cornstarch in equal parts. You can also experiment with other types of gluten-free flours, such as chickpea or buckwheat flour.
– Fish variety: While cod is the traditional choice for fish and chips, you can use any firm, white fish that’s available in your area. Some good options include haddock, halibut, tilapia, or pollack.
– Beer batter: For a non-alcoholic version of this recipe, you can substitute carbonated water or soda water for the beer. Or, you can try making a gluten-free beer batter by using a gluten-free beer instead.
– Baked or air-fried fish: If you prefer a healthier version of this dish, you can bake or air fry the battered fish instead of frying it in oil. This will cut down on calories and fat while still giving you that crispy coating.
– Whole30 compliant: To make this recipe Whole30 compliant, you’ll need to use cassava flour instead of rice flour in the batter. You should also avoid using any sweeteners (including beer) and make sure that your ingredients are free of dairy and grains.
– Chip shop style: For an authentic British chip shop experience, serve your fish and chips with malt vinegar and salt. You can also add mushy peas or tartar sauce on the side.
No matter how you choose to customize this recipe, be sure to use the best quality ingredients available to get the most delicious results!
Serving and Pairing
There are few things better than a plate of crispy, golden fish and chips. This gluten free version combines hearty white fish with perfectly fried potatoes to create a delicious and satisfying meal. But what should you serve with it?
One classic pairing is malt vinegar or lemon wedges for the fish, and tartar sauce or ketchup for the chips. If you want something a little more adventurous, try making your own aioli by mixing mayonnaise with garlic, lemon juice, and salt.
For a healthier option, try pairing this dish with steamed vegetables or a fresh salad. The lightness of the veggies will complement the flavors of the fish and chips without weighing you down.
If you’re looking to expand your cooking skills and try something new, consider serving this dish alongside a rich beer. The bitterness of the ale will balance out the salty flavors in the food and enhance your overall dining experience.
No matter how you choose to serve it, this gluten free fish and chips recipe is sure to impress anyone who tries it.
Make-Ahead, Storing and Reheating
Now that you’ve created a delicious gluten-free fish and chips meal, you may be wondering how to store the leftovers. Fortunately, this meal can be stored for a few days while still maintaining its crispy texture.
To make-ahead, prepare the battered cod and sliced potatoes and refrigerate them separately in airtight containers. When ready to cook, heat oil in your frying pan to your desired temperature, dip the cod in the batter mixture and start frying until they are cooked through. Fry the potatoes until golden brown and crispy then serve hot with the cooked battered cod.
If you’re planning on storing any leftovers, make sure to let the food cool before placing it in an airtight container in the fridge for up to 2-3 days. Ensure that each component is separated to avoid sogginess. When reheating, use an air fryer or preheat your oven to 375°F (190°C) and place the fish and chips on a baking sheet for 10-15 minutes until heated through and crispy again.
I recommend using an air fryer since it can help maintain your leftovers’ crunchiness while reheating without adding extra oil. The fried fish can also be baked if reheated in an oven or an air fryer is unavailable. You can also freeze the leftover battered fish for longer shelf life if properly packaged in a freezer-safe container.
Remember that when it comes to reheating, timing is crucial. Be mindful of not overheating as overcooking leads to poor texture quality. Now you can enjoy this flavorful gluten-free fish and chips meal anytime without missing out on its delectable flavor!
Tips for Perfect Results
Creating the perfect crunch for gluten-free battered fish and chips can be a challenge, but with these helpful tips, you’ll achieve that coveted texture in no time!
1. Gluten-Free Batter
Using a gluten-free flour blend as a substitution won’t always yield the same results as regular wheat flour. I recommend using almond flour or rice flour as they have a lighter consistency, which can provide crispy gluten-free battered fish and chips.
2. Oil Temperature
The oil temperature for frying battered fish should always be around 365°F or 185°C to ensure it’s cooked thoroughly while obtaining a thin crispy layer. If the oil is too hot, it will result in burnt batter but if the oil isn’t hot enough, the mixture will absorb too much oil.
3. Drying The Fish
When preparing the fish for cooking, it is essential to remove any excess water first. Patting the fish fillets dry with paper towels would help remove extra moisture from the fish and make sure that your batter adheres well.
4. Cornstarch Powder
Adding cornstarch powder to your batter before cooking will help create a crunchier texture.
5. Vinegar Rinse
Before coating your potatoes, perform a vinegar rinse on them by soaking them for at least ten minutes in apple cider vinegar and water to break down the outer starch–this step guarantees extra crispy gluten-free chips.
6. Air Fryer Cooking Option
An alternative cooking method for gluten-free battered fish and chips may be air-frying, so why not try using an air fryer if you have one handy at home? It provides perfectly fried food without feeling greasy.
By following these simple tips, you’ll be able to achieve restaurant-quality gluten-free battered fish and chips in your own kitchen!
FAQ
Before we head out, let’s go through some frequently asked questions I have received regarding this Gluten-Free Fish and Chips recipe. It is important to know what got left behind and make sure you are on track to cook a delightful gluten-free meal. Read on to clear up any doubts and make the most out of your cooking experience!
Can fish and chips be gluten free?
Although the dish usually contains wheat flour, gluten free options for battered fish and chips are becoming more common, which is great news for those with celiac disease. Many chip shops now have dedicated fryers for gluten free options.
Can celiacs eat battered fish?
Cross-contamination is a common issue when it comes to gluten-free eating. If chips or fish are fried in the same oil as battered products containing gluten, then they cannot be considered gluten-free. As a nutritionist, it’s important to be aware of this and to advise people on how to avoid it.
What substitute ingredient can be used to avoid gluten in the batter of the fish?
If you’re looking to avoid gluten in your fish batter, opting for alternative gluten-free flours like almond flour, coconut flour, oat flour, buckwheat flour or brown rice flour can be a suitable option.
What is gluten free batter made from?
For this recipe, we will be using a combination of different flours, including rice, potato, tapioca, maize, buckwheat, and gram, along with raising agents such as sodium bicarbonate and mono-calcium phosphate, and some salt for flavor. It’s important to store this flour blend properly by rolling down the top of the packaging after each use and keeping it in a cool, dry place to maintain its freshness.
Bottom Line
I hope this gluten-free fish and chips recipe has inspired you to whip up a batch of crispy, delicious chips at home. Not only is this recipe free of gluten and dairy, but it’s also packed with healthy ingredients and loaded with flavor.
It’s worth noting that using high-quality ingredients is key to making the best gluten-free fish and chips. A blend of rice flour, cornstarch, and potato starch creates a light and crispy batter, while gluten-free beer adds extra richness and depth.
If you’re new to gluten-free cooking, don’t be intimidated by the ingredient list or preparation steps. With practice, you’ll be whipping up amazing fried fish in no time. Plus, once you’ve mastered the basics, you can experiment with various flour blends or seasonings to create your own unique spin on this classic dish.
Overall, this gluten-free fish and chips recipe is proof that healthy eating doesn’t have to be bland or boring. By focusing on fresh, whole ingredients and getting creative in the kitchen, you can enjoy mouthwatering meals that nourish your body and soul. So go ahead – give this recipe a try, and discover just how delicious gluten-free cooking can be!
Gluten Free Fish & Chips Recipe
Ingredients
- 2 egg whites
- 1/3 cup cornstarch
- 1/2 teaspoon paprika
- 1 lb fish fillet (cod, sole, and haddock all work well)
- 1/4 cup sweet rice flour
- oil (for frying)
Instructions
- Preheat oil in deep fryer or wok to 350°F.
- In a small bowl, using an electric mixer, beat the egg whites until stiff but not dry. Sift cornstarch and paprika over the beaten egg whites. With a rubber spatula, fold it together. Set aside.
- Rinse fillets under cold running water and pat dry with paper towels. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
- Deep fry the fish for 2 to 4 minutes on each side or until the coating is crisp and the fish is fork tender. Blot on paper towels.