Gluten-Free Fish and Chips
A gluten-free take on the classic British dish, featuring crispy battered fish and baked potato fries.
Ingredients
- 2 6 oz Cod Fillets
- 2 large Potato
- 1/2 cup Rice Flour
- 1/4 cup Tapioca Starch
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 cup Sparkling Water
- for frying Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Peel potatoes and cut into thick fries. Toss with olive oil, salt, and pepper. Bake for 25-30 minutes, or until golden brown and crispy.
- 3While the fries are baking, prepare the fish batter. In a bowl, whisk together rice flour, tapioca starch, baking powder, salt, and pepper.
- 4Gradually add sparkling water, whisking until a smooth batter forms.
- 5Heat vegetable oil in a large pot or deep fryer to 175°C.
- 6Dip each cod fillet into the batter, ensuring it is fully coated.
- 7Carefully lower the battered fish into the hot oil and fry for 4-5 minutes per side, or until golden brown and cooked through.
- 8Remove the fish from the oil and place on a wire rack to drain excess oil.
- 9Serve the fish and chips immediately with a side of tartar sauce or malt vinegar (ensure vinegar is gluten-free).
Substitutions
All-Purpose Flour →
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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