Gluten free Battered Fish and Chips is not especially difficult to make. To enjoy the kind of fish and chips you crave the challenge is that you need to be comfortable with the process of deep-frying.
Deep-frying is a quick method of cooking yet I often hear people say it scares them or that the process is too difficult. A good set up is what makes deep-frying no big deal. Not having a set up is what makes people say it’s too much work.
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If you own a deep-fryer great, but it’s not required. I deep-fry in my flat-bottom wok. It requires less oil, has a large surface area for cooking and already has a spot in my kitchen. If you don’t have a wok (you really should have a wok) you can still deep-fry in a pot. (Warning – That may just make you want to buy a wok.)
Since you have hot oil you might as well make the chips too. I have no idea why there are a dozen ingredients on the back of a package of frozen French fries but I won’t buy those. Just cut up potatoes and fry them, you can’t go wrong and you’ll get better after you do it a few times.
I would never buy tartar sauce in a bottle. It is made of things already in my fridge and since I don’t use it often that bottle would be there for a year. For something fast and easy mix a big blob of mayo, a spoonful of green relish and a squirt of lemon juice…or just squeeze fresh lemon on at the table. Done!
This tartar sauce is a step up. It has seven ingredients and if you like tartar sauce and keep those ingredients in your fridge you might want to try it. Mix leftover tartar sauce with tuna and more mayo to make tuna salad for lunch.
This recipe is adapted from America’s Test Kitchen – How Can It Be Gluten Free Cookbook volume 2. They do a lot of work to figure out what makes a recipe work and have published two gluten free cookbooks. They are packed with helpful information and I highly recommend these for anyone cooking gluten free.
Let me know in the comments below if you were inspired to try deep-frying or share a tip if you have one.
|1 cup brown rice flour (or half brown rice & half corn flour)|
|½ cup cornstarch|
|1 tsp baking powder|
|½ tsp baking soda|
|1½ tsp salt|
|1 cup club soda|
|1½ lb cod or haddock|
|¼ cup cornstarch for coating|
|4-6 cups oil for deep-frying|
|¾ cup mayonnaise|
|2 Tbsp capers, drained and minced|
|2 Tbsp green relish|
|1 Tbsp minced onion|
|1½ tsp vinegar|
|½ tsp GF Worcestershire sauce|
|½ tsp pepper|
|2 or 4 potatoes cut to the size you like|
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