This gluten-free fish and chips recipe makes me smile. I have recently had to begin eating gluten free and find it so frustrating that those wonderful treats like fish and chips are often out of reach because they contain gluten.
How nice to find this wonderful recipe for gluten free fish and chips!
It may not seem to be a big deal to others, but those of us who need to eat gluten free know that it can be tough to constantly find that your favorite food treats are off limits.
So much of what we love has wheat in it (or barley or rye, also off limits). So when I found this wonderful recipe for gluten free fish and chips in my new cookbook 100 Classic Gluten-Free Comfort Food Recipes by Donna Washburn and Heather Butt I was really happy to see this and other classic favorite foods reimagined for gluten-free eaters.
Heather and Donna are aces at knowing how to kraft great tasting gluten-free recipes, a feat that is still out of my reach much of the time. I so appreciate this cookbook for the great tasting recipes, that just happen to all be gluten free.
Donna and Heather have developed lots of really delicious recipes in their cookbook 100 Classic Gluten-Free Comfort Food Recipes. Here is just a small sample of what you will find in this essential gluten free cookbook:
Cinnamon Raisin Bread
Raspberry Breakfast Danish
Blueberry Hazelnut Crumble Coffee Cake
Frosted Carrot Cake
If you need to eat gluten free, and especially if you are new to it, this cookbook is one I would recommend you have on hand at all times. If you are a newbie to gluten free baking like me, you will feel so much better knowing that you have many wonderful recipes to rely on that are delicious but won’t cause you harm or discomfort.
This fish and chips recipe is really good. The batter really is light and crisp thanks to the use of egg whites in the batter.
The recipe uses rice flour instead of wheat flour, which makes a nice coating on the fish. A bit of paprika is added for color because gluten free recipes sometimes don’t give us the nice brown color we think is “right”.
Of course, fish and chips may not be on the menu often. It is fried in oil. But all of us want a treat every now and again, and this wonderful gluten free dinner recipe is there for you when you want it.
Try this gluten-free fish and chips recipe and let me know what you think. I love it and will use it over and over again.
Gluten-Free Fish and Chips
- Candy/deep-fry or infrared thermometer
- Electric hand mixer fitted with wire whisk attachment (or wire whisk to hand mix)
- Fine-mesh sieve
- Baking sheets lined with paper towel
For the Chips:
- 6 baking potatoes, large, peeled and cut 6 into strips about 1/4 inch (0.5 cm) thick and 3 inches (7.5 cm) long
- 1 tablespoon lemon juice
- Vegetable oil for frying
For the Fish:
- 2 egg whites
- 1/3 cup potato starch
- 1/2 teaspoon paprika
- 1 pound white fish fillets , such as sole, haddock or tilapia (4 pieces in total)
- 1/4 cup sweet rice flour
- Vegetable oil for frying
To Make the Chips:
- As soon as you cut the fries, place them in a bowl of ice and water with lemon juice. When all the fries are cut, rinse them under cold running water into a bowl until the water turns clear. Drain the fries and dry them using a clean kitchen towel. (Adding wet potatoes to the hot oil could cause it to spatter.)
- Preheat vegetable oil in deep fryer or wok to 325°F (160°C).
- In prepared deep fryer or wok, cook potatoes, in batches, for 6 to 8 minutes or until soft and a slightly golden color.
- Remove fries using a slotted spoon and transfer to prepared baking sheet to drain. Keep warm in a 300°F (150°C) oven while frying subsequent batches.
- Heat vegetable oil until your thermometer reads 375°F (190°C). Return fries, in batches, to oil and cook for another 2 to 3 minutes or until golden brown and crispy. Transfer to prepared baking sheets, then salt. Return to oven to keep warm.
To Make the Fish:
- Meanwhile, in a small bowl, using electric hand mixer, beat egg whites until stiff but not dry.
- Using fine-mesh sieve, sift potato starch and paprika over beaten egg whites. Using a rubber spatula, fold it in. Set aside.
- Rinse fish fillets under cold running water and pat dry.
- Preheat vegetable oil again in deep fryer or wok to 350°F (180°C).
- Dredge fish fillets in sweet rice flour. Dip into prepared egg batter to generously coat, leaving as much batter on fish as possible.
- Deep-fry fish for 2 to 4 minutes on each side or until coating is crisp and fish is fork-tender. Transfer to a plate lined with paper towels to drain. Serve with chips.
- Makes 4 servings.
Most new electric hand mixers have a wire whisk attachment, which will give you a better beating action, but a standard hand mixer works well, too. Variations:
For a spicier coating, substitute a pinch of cayenne pepper for paprika. Use cornstarch or tapioca starch for potato starch.
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Permissions and credits
Courtesy of 100 Classic Gluten-Free Comfort Food Recipes by Donna Washburn and Heather Butt © 2017 www.robertrose.ca Reprinted with permission. Available where books are sold.