Gluten-free battered fish and chips
This gluten-free battered fish and chips features a crispy batter and a blend of white and sweet potatoes for a healthier twist on the classic British dish. Perfectly baked chips complement the light, flaky fish, making it a satisfying meal for everyone.
Cook time 55 min
Prep time 25 min
Ingredients:
3 potatoes2 sweet potatos
1/4 cup olive oil
1 lb white fish
1 cup all-purpose white wheat flour
1 tsp salt
1 cup sparkling water
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.
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.
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!
Gluten-free battered fish and chips FAQ:
Bake the potato and sweet potato chips at 200°C (392°F) for about 25-30 minutes, flipping them halfway through to ensure even cooking. They should be golden brown and crispy when done.
The fish is done when the batter is golden brown and crispy, and the fish flakes easily with a fork. This usually takes about 4-5 minutes in hot oil at 180°C (356°F).
While the recipe specifically calls for gluten-free all-purpose flour, you can experiment with other gluten-free flours such as chickpea or almond flour, but this may alter the texture and flavor of the batter.
Store any leftover fish and chips in an airtight container in the refrigerator for up to 2 days. For best results, reheat in the oven to maintain crispiness.
If you don't have sparkling water, you can use regular cold water or even beer, as it will help create a crispy texture, although it may not be gluten-free.
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.
Nutrition per serving
4 ServingsCalories 470kcal
Protein 30g
Carbohydrates 70g
Fiber 7g
Sugar 5g
Fat 22g
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