Gluten Free Fish And Chips

Discover a delightful gluten free fish and chips recipe by BBC Good Food. This innovative take ensures that everyone can enjoy the beloved dish without compromising on taste or texture. The gluten free fish boasts succulent fish fillets coated in a perfectly seasoned, gluten-free batter, achieving a crispy and golden finish. Paired with oven-baked chips, this recipe offers an allergen-friendly version of the traditional meal.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Serves: 2

Ingredients 

  • 1 tbsp rapeseed oil, plus a few drops for the foil
  • 2 tomatoes on the vine, halved
  • 1 egg, beaten
  • 1 tbsp ground almonds
  • 1 tbsp gram (chickpea) flour
  • 3 pinches of gluten-free baking powder
  • 2 skinless cod loins (280g)
For the chips
  • 1 tsp rapeseed oil
  • 2 large floury potatoes (400g), cut into chips
For the mushy peas
  • 200g frozen peas
  • 2 spring onions, trimmed and chopped
  • 2 tbsp chopped mint

Method

Step 1: Preheat the oven to 200C/ 180C fan/ gas 6. Next, line a baking sheet with foil and rub with a few drops of rapeseed oil. 

Step 2: Toss the prepared potatoes with the oil then place onto the baking sheet ensuring they are spread out so that they are a single layer and bake in the oven for 30-40 minutes. After 2o minutes has passed, add the tomatoes to the baking sheet. 

Step 3: Next, boil the peas and spring onions in a pan for approximately 5 minutes. Drain the peas, but remember to reserve some of the cooking water. Pour the peas and spring onions into a bowl with the mint and 2 tbsp of the reserved water, then using the Morphy Richards Hand Blender, blitz until smooth. 

Step 4: For the fish, whisk the beaten egg, ground almonds and gram flour together with a little seasoning. Heat the tbsp of oil in a non-stick frying pan over a medium to high heat. Next, stir the baking powder into the batter mixture and quickly coat the cod loins on both sides. Fry in the pan for 3 minutes on each side, then using a fish slice turn and fry each side for another 3 minutes until golden brown. 

Step 5: Serve with the mushy peas, chips and tomatoes!


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