Gluten free fish and chips

Making spicy gluten free fish and chips

Recipe for gluten free fish and chips

One of the things many coeliacs miss when first being diagnosed is fish and chips. Okay, there may be a couple of chippys that make gluten-free fish and chips, but there are not many. So why not make your own?  With the availability of great gluten-free flours out there, this is easy to do.   To make your fish and chips even better, make them spicy with chillies. This fail-safe recipe for great fish and chips every time is always a hit.

Make sure that if you want to achieve the perfect fish and chips that you use the freshest ingredients you can get. Where possible but your fish fresh from a fishmonger or the fish counter of a reputable supermarket chain. It may cost more than using frozen fish, but the results will be worth it. For two people, you will need the following ingredients:

For the chips
  • Maris piper potatoes   - two large
  • Vegetable oil spray
  • Paprika – 1 teaspoon
  • Chilli powder – 1 teaspoon
  • Garlic powder – ½ teaspoon
  • Black pepper – ½ teaspoon
  • Salt  - to taste
For the fish
  • Haddock fillets -  2    ( any firm flesh fish can be used, e.g. Hake)
  • Gluten-free flour  100  grams ( plus a little more)
  • Egg – one medium
  • Milk -125 ml
  • Chill powder -1 teaspoon
  • Black pepper – ¼  teaspoon
  • Curry powder – ½ teaspoon
  • Salt - to taste
  • Oil for frying

To make this great meal will need some pre-preparation that will need to be done. This step adds to the time it takes to make this dish, but the end result will be worthwhile.

  1. Wash the potatoes and cut them into chip wedges. There is no need to peel the potatoes, but if preferred, do this.
  2. Bring a medium-sized pot of water to the boil.
  3. Add the potatoes and cook for two to three minutes
  4. Remove the chips from the water and drain in a colander
  5. Place the  chips in  the fridge for an hour
Making the chips
  1. Spray an oven tray with the oil spray
  2. Place the chips on the tray
  3. Spray them with vegetable oil until all the chips are well coated ( 7 to ten sprays)
  4. Sprinkle with salt, pepper, garlic, paprika and Chilli powders
  5. Bake in a hot oven (200 degrees) for approximately 45 minutes until golden brown and crispy. Turn the chips during this period.
  6. If you want your chips to be crisper, increase the cooking time by five to ten minutes.
Frying the fish
  1. Add all the dry ingredients into a bowl. Mix well
  2. Add the egg and fold in
  3. Gradually add the milk. Stir together to form a batter.
  4. Bring the oil to frying temperature (about 200 degrees Celius) in a deep frying pan
  5. Dry the fish fillets and dust with a little gluten-free flour.
  6. Dip the fillets in the batter and then fry for five to six minutes until golden brown.
  7. Serve with chips and some Chilli infused vinegar or Chilli mayonnaise.

If you want to make this recipe for more than two people, simply pro-rata the ingredients to the number of portions you want to produce. Enjoy