GLUTEN FREE FISH AND CHIPS

Serves 2. Prep time: 20 minutes. Cooking time: 45 minutes. 

 

Ingredients: 

4 Medium Maris Piper potatoes 

2 Boneless skinless cod or haddock fillets 

140g Gluten free plain flour

165ml Sparkling water 

1 ltr Sunflower oil 

1 Lemon

1/2 Lemons zest

Malt vinegar (optional) 

Salt and pepper

Tartar sauce: 

2 tbsp Mayonnaise 

1 tsp Whole grain mustard 

1/2 tsp Capers, finely chopped 

1 Gherkin, finely chopped 

1/2 Lemons zest

Salt and pepper 

 

Method:

  1. Peel the potatoes. Then thickly slice them and then cut them into 1cm chip shaped sticks.

  2. Par boil them until just soft.

  3. Drain them and pat them dry with kitchen roll.

  4. In a large saucepan, heat up the sunflower oil. To check that the oil is hot enough, place one chip in and if it sizzles you’re ready to go.

  5. Carefully place the chips into the oil. You may want to fry them in two batches.

  6. Dry them until they are golden and crispy (around 8 minutes).

  7. Drain them on kitchen roll to get rid of any excess oil. Sprinkle salt over them when they are still warm so it sticks.

  8. Pat your fish dry with kitchen roll.

  9. In a bowl add flour, salt, pepper and lemons zest. Mix everything together. Next slowly add the sparkling water, mix constantly until you have a double cream consistency.

  10. Dunk your fish into the batter so that it’s fully covered and fry for around 12 minutes in the hot sunflower oil. You want the batter to look golden.

  11. Turn off the hob and drain the fish on some kitchen roll.

  12. To make the tartar sauce, simply mix all the ingredients in a small bowl and season to taste.

  13. Serve the fish and chips with tartar sauce, lemon wedges and malt vinegar.