Gluten-free fish and chips

Instructions

1. 1

   Peel (if you prefer) and cut the Maris Piper potatoes into thick chips about 1–1.5 cm wide. Rinse them under cold water to remove surface starch.

2. 2

   Place the cut chips in a large bowl of cold water and leave to soak for 30 minutes; this removes excess starch and helps them go crisp.

3. 3

   Drain the chips, put them into a pan of cold water, add 1 tsp sea salt and bring to the boil. Simmer for 4 minutes — you want them just starting to soften, not falling apart.

4. 4

   Drain thoroughly and spread the chips out on kitchen paper to dry completely. Pat them dry with more kitchen paper if needed.

5. 5

   Heat the vegetable oil in a deep fryer or large heavy-based saucepan to 160°C (use a deep-fat thermometer). You need enough oil to submerge the chips and fish.

6. 6

   Blanch-fry the dried chips in batches at 160°C for 6 minutes until pale and tender. Remove with a slotted spoon and drain on kitchen paper or a wire rack.

7. 7

   In a large bowl, whisk together the gluten-free plain flour, rice flour, baking powder, remaining 1 tsp sea salt and the freshly ground black pepper. Whisk in the large egg and then the cold sparkling water until just combined; a few lumps are fine. Leave the batter to rest in the fridge for 15 minutes.

8. 8

   Pat the cod fillets dry on kitchen paper, season both sides with a little sea salt and freshly ground black pepper, then dust lightly with a little gluten-free plain flour to help the batter cling.

9. 9

   Increase the oil temperature to 180°C. Working in batches, dip each fillet into the batter to coat and gently lower into the hot oil. Fry for 5–7 minutes until deep golden and crisp and the fish flakes easily. Remove to a wire rack to drain.

10. 10

    Turn the oil up to 190°C and return the blanched chips to the oil in batches. Fry for 3–4 minutes until golden and crisp. Drain on kitchen paper or a wire rack and season immediately with a little sea salt.

11. 11

    Make the tartare: mix the mayonnaise with chopped gherkin, capers, chopped fresh parsley, white wine vinegar and a squeeze of lemon. Taste and season with a little salt and pepper.

12. 12

    Serve the golden battered cod with a mound of chips, a wedge of lemon and a dollop of tartare. Add malt vinegar at the table if you like.

Tips

• Keep the batter in the fridge until you’re ready to use — a cold batter reacts better in hot oil and gives a lighter, crispier crust.
• Dry the fish and the chips thoroughly on kitchen paper before frying to reduce splatter and improve crunch.
• Use a deep-fat thermometer and don’t overcrowd the oil; temperature recovery is the key to even frying.
• Make the chips ahead to the first fry, chill and finish them just before serving — this makes timing for guests much easier.
• Store leftovers in the fridge for up to 2 days and re-crisp in a hot oven at 220°C fan/240°C conventional for 8–10 minutes rather than the microwave.

Substitutions

• Rice flour → Use potato starch 100 g instead; gives a slightly lighter, more glassy crisp

  Stays close

• Cod fillets, skin removed → Use haddock or pollock, same quantity

  Stays close

• Cold sparkling water → Use very cold gluten-free lager 300 ml for extra flavour (if you have a gluten-free brand)

  Noticeably different

• Mayonnaise → Use dairy-free mayonnaise for an egg-free option (texture similar)

  Stays close

Nutrition

Per serving · estimated

860

Calories

35 g

Protein

90 g

Carbs

40 g

Fat

6 g

Fibre

5 g

Sugar

800 mg

Sodium

FAQ