Gluten-Free Classic Battered Fish and Chips

Dive into the irresistible crunch of Gluten-Free Classic Battered Fish and Chips, a timeless comfort food made accessible for gluten-sensitive diners. This recipe swaps traditional wheat flour for a blend of gluten-free all-purpose flour and cornstarch, creating a light yet satisfyingly crispy batter. Cold soda water ensures maximum crunch, while firm white fish fillets like cod or haddock stay tender and flaky. Paired with double-fried, golden russet potato chips, this dish delivers the full pub-style experience right in your kitchen—no gluten required! Perfect for a family dinner or indulgent treat, serve it hot with a zesty tartar sauce or your favorite dip for the ultimate crowd-pleaser.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces firm white fish fillets (such as cod or haddock)
• 180 grams gluten-free all-purpose flour
• 60 grams cornstarch
• 2 teaspoons baking powder
• 1 teaspoon salt
• 0.5 teaspoon garlic powder
• 0.5 teaspoon ground black pepper
• 330 milliliters soda water (very cold)
• 1000 milliliters vegetable oil (for frying)
• 4 large russet potatoes

Directions

Step 1

Peel the russet potatoes and cut them into thick chips, about 1/2 inch wide.

Step 2

Soak the cut potatoes in cold water for 20 minutes to remove excess starch. Drain and pat dry with a clean kitchen towel.

Step 3

Heat vegetable oil in a deep fryer or large saucepan to 180°C (356°F).

Step 4

Par-fry the chips in batches for 5 minutes until they are soft but not yet browned. Remove and let them cool on a wire rack.

Step 5

In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, salt, garlic powder, and black pepper.

Step 6

Gradually whisk in the cold soda water until you have a smooth batter. Adjust the thickness with more soda water if necessary; it should be thick enough to coat the back of a spoon.

Step 7

Pat the fish fillets dry with paper towels and lightly dust them with some gluten-free flour.

Step 8

Dip each fish fillet into the batter, allowing any excess to drip off, and carefully lower it into the hot oil.

Step 9

Fry the fish in batches for 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels.

Step 10

Increase the oil temperature to 190°C (374°F) and fry the par-cooked chips again for an additional 3-5 minutes until they are golden brown and crispy.

Step 11

Remove the chips from the oil, drain them on paper towels, and season with salt.

Step 12

Serve the gluten-free battered fish and chips hot with a side of tartar sauce or your favorite dipping sauce. Enjoy!

Nutrition Facts

Serving size	(3192.2g)

Amount per serving	% Daily Value*
Calories	10965.7

Total Fat 1004.6g	0%
Saturated Fat 143.6g	0%
Polyunsaturated Fat g
Cholesterol 172mg	0%
Sodium 3664.8mg	0%
Total Carbohydrate 482.9g	0%
Dietary Fiber 26.1g	0%
Total Sugars 14.5g
Protein 111.5g	0%

Vitamin D 800IU	0%
Calcium 251.1mg	0%
Iron 16.8mg	0%
Potassium 7950.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.2%

Protein: 3.9%

Carbs: 16.9%