Gluten-free battered fish and chips
Enjoy a deliciously crispy and gluten-free spin on a classic favorite with this tantalizing battered fish and chips recipe. Made with fresh potatoes and sweet potatoes, white fish, and a light, gluten-free batter, it's perfect for any meal. Dive into a healthier take on comfort food!
- 10 Jun 2024
- Cook time 55 min
- Prep time 25 min
- 4 Servings
- 7 Ingredients
Gluten-free battered fish and chips is a delicious and healthier twist on the classic British dish. By using a blend of white and sweet potatoes alongside a gluten-free batter, this recipe ensures a crispy and delightful meal that can be enjoyed by those with gluten sensitivities. Follow these steps to create a mouthwatering dish that will satisfy your cravings.
Ingredients:
Instructions:
- Preheat your oven to 200°C (392°F).
- Peel the regular potatoes and sweet potatoes. Cut them into evenly-sized chips (fries).
- Place the potatoes in a bowl, add the olive oil, and toss to coat them evenly.
- Spread the potato chips on a baking sheet lined with parchment paper, ensuring they are in a single layer.
- Bake in the preheated oven for about 25-30 minutes, or until golden brown and crispy. Flip them halfway through the cooking time to ensure even baking.
- In a mixing bowl, combine the gluten-free all-purpose flour and salt.
- Gradually add the sparkling water to the flour mixture, whisking continuously to avoid lumps. The batter should be smooth and slightly thick.
- Pat the fish fillets dry with paper towels to remove any excess moisture.
- Heat a frying pan or deep fryer with enough oil for deep frying to 180°C (356°F).
- Dip each fish fillet into the batter, ensuring it is completely coated.
- Carefully place the battered fish into the hot oil. Fry in batches if necessary to avoid overcrowding.
- Fry the fish for about 4-5 minutes, or until the batter is golden brown and crispy. The fish should be cooked through and flake easily with a fork.
- Remove the fried fish from the oil and place it on a plate lined with paper towels to drain any excess oil.
- Serve the gluten-free battered fish alongside the baked potato and sweet potato chips. Add a wedge of lemon or your favorite dipping sauce for an additional burst of flavor.
Tips:
- Make sure to cut the potatoes evenly to ensure they cook consistently.
- Pat the fish dry with paper towels before dipping it in the batter to help the coating stick better.
- Use sparkling water instead of still water for the batter to achieve a lighter and crispier texture.
- Keep the oil at the right temperature (around 350°F or 175°C) to avoid greasy fish and chips.
- For an extra crunch, you can double-fry the potatoes: fry them once until golden, let them cool, and then fry them again until crispy.
With this gluten-free battered fish and chips recipe, you can enjoy a tasty and comforting meal without compromising on flavor or texture. The combination of white and sweet potatoes adds an extra layer of deliciousness, while the gluten-free batter ensures a crispy coating on the fish. Serve hot with your favorite dipping sauce and enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 470kcal | 19% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 7g | 19% |
| Sugar 5g | 5% |
| Fat | |
| Fat 22g | 26% |
| Saturated 3.23g | 11% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 750ug | 83% |
| Choline 110mg | 20% |
| Vitamin B1 0.45mg | 38% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 6mg | 38% |
| Vitamin B6 1.02mg | 60% |
| Vitamin B9 60ug | 14% |
| Vitamin B12 1.13ug | 47% |
| Vitamin C 33mg | 36% |
| Vitamin E 0.52mg | 3% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 88mg | 7% |
| Copper, Cu 0.46mg | 0% |
| Iron, Fe 2.61mg | 24% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 480mg | 38% |
| Potassium, K 1380mg | 41% |
| Selenium, Se 22ug | 40% |
| Sodium, Na 610mg | 40% |
| Zinc, Zn 2.23mg | 20% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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