Discover the joy of gluten-free fish and chips ready in under an hour! Savor the crispy, delicious flavors without the gluten.
Deliciously Crispy and Quick to Prepare!
Discover how to prepare a delicious gluten-free version of the classic fish and chips dish in under an hour. This recipe offers a fantastic alternative for those who are avoiding gluten while still wanting to enjoy a traditional favorite. The key is using gluten-free batter that maintains the crispy texture and savory flavor that makes fish and chips so beloved.
Emphasizing fresh ingredients and simple cooking techniques, this recipe is accessible for both novice and experienced cooks. With just a few steps, you can indulge in a satisfying meal that combines flaky fish with golden, crispy chips. This dish not only caters to gluten-free diets but also promises to delight anyone who appreciates a hearty, home-cooked meal.
Deliciously Crispy, Lightly Battered, and Totally Guilt-Free: Dive into Flavor!
Hey y’all today I’m going to show you how to make glutenfree fish and chips the fries or chips as they call them across the pond are salty and crunchy on the outside and fluffy on the inside and the method I use will allow you to make this whole meal on a week night but this fish where do I begin it is shatteringly crispy on the outside and so flaky and.
Perfect on the inside y’all it is easier to make than you think and I bet this meal is going to become a rotation in your house like it is in mine so let’s get into it and I’ll show you how to make it I’m going to actually start on the fries because these are going to fry while we’re getting the fish ready I wash these potatoes but I’m not even.
Bothering to peel them because I’m being super lazy I’m just cutting the sides off anyway so I’m basically creating a more like cubicle little potato here and I’ll just cut them into about a half an inch maybe even 3/4 inch thick fries okay y’all here’s where everything that you thought you might know about Frying french fries or chips is.
Different because I’m putting these in cold oil this method is so freaking genius y’all I really wish I invented it but it’s the brainchild of America’s Test Kitchen but I do do it a little different I have to say and I make all of my fries this way if I ever make french fries which I don’t do that often but if I do I will.
Always make them this way from now on and my family just goes crazy for them so put them in the cold oil you don’t have to soak them in water you don’t have to pre-boil them you don’t have to prey them at a different temperature none of that that’s why said you can make this entire meal on a week night and the oil comes about an inch above.
The potatoes so I’m going to turn this burner on to high and I’m basically going to walk away I’ll check them like halfway through when they start boiling but right now we’ll go ahead and prepare the fish I just have two pretty thick pieces of cod here but the recipe actually makes enough batter for four full pieces of cod and I’m just going to.
Blot them with a paper towel and salt both sides and then I’ll just put them on a rack set over a sheet tray and let them soak up that salt just to firm up the flesh a little more and also just to get that salty flavor and draw out any moisture so we’ll set these aside I’m going to go back to my fries now and see.
How they’re doing okay you can see the oil is now boiling I’m just going to take my spider and swish it around a little bit kind of loosen up any fries that happen to be sticking to the bottom in this pot a lot of stuff tends to stick but I like these pots a lot you can see where some of it starting to Brown but they’re nowhere near.
Done so just get them swished around make sure they’re not sticking to one another or the bottom and I’m just going to um leave this going for another several minutes and I’ll go cut up my fish and I’ll make the batter while these uh finish frying I adapted this part of the recipe just a little bit from Brian lagerstrom.
I’ll leave a link to his channel below he is such a killer Chef who makes everything look so good and so easy and I find so much inspiration from a lot of his videos and recipes I’m just blotting these again because the salt brought out extra moisture and I want them as dry as possible and I’m going to cut these two.
In half to make four fillets that are a little bit more manageable and easier to eat so they’re more like sticks and I’ll put them back on my tray and then we’ll go ahead and make the uh batter okay I’ve already measured out 70 G or a half a cup of my gluten-free allpurpose flour blend in this bowl and I’m adding the same amount of white rice.
Flour I’m not going to use all of this for the batter because some or the rest of it actually is going to go in the dry dredge mix and I’m adding a half a teaspoon each of kosher salt and baking powder let me grab a whisk and I’ll just whisk this together really quick this batter is so simple you guys nothing to it now this is the.
Gluten-free beer that I found at my local Total Wine and More they had several different varieties of this particular brand it’s glutenberg brand and it’s their blonde variety but you can use any GF beer you want or you can sub the beer with either seltzer water or club soda but just know that either of those won’t quite give the same taste.
Because you know it is called beer batter after all right I’m adding 16 oz of gluten-free beer we really want a very very thin batter y’all the thinner the better that’s what makes it so crispy okay I’ll just slide this in the fridge so it’s nice and cold when we’re ready to actually fry the fish but first.
Let’s get these fries out see I told y’all they’d be perfect I mean who needs to have fast food fries when you can make them at home like this I’m telling tell y’all my family adores these fries I have made them so many different ways thicknesses whatever and these are by far the best I will never do a different method again so I’ll put.
These in a single layer and I’m going to hit them with some salt right away while they’re still hot and fresh out of the oil and while I fry the fish I’m going to put this tray in a 250f oven and they’ll stay warm and crispy until the fish is done so I took the rest of my gluten-free allpurpose flour blend and white rice flour which was about 25 gram.
Of each and whis them together in this shallow bowl and I’m dredging each piece of fish in this just very lightly shaking off the excess and then I’ll dip them in the batter my oil is set to 375 F so I’m going to carefully put the fish in and I’ll just move it back and forth a little just to establish that frying before dropping it gently away from me.
Always away from me it’s really really hot y’all so just be careful okay I’m going to set a timer for 4 minutes which is according to Brian lerum the perfect time for the best results on this fish and I’m only frying two at a time because the temperature will really decrease drastically if I put any more in there.
And I’ll be left with like soggy oily crust instead of really crispy ask me how I know this sometimes I am so impatient when it comes to things like this I just want it to be done right away I can wait forever on bread and whatnot but when it comes to this stuff I want it done now and the 4 minutes are up so let’s.
Pull them out you can just tell by looking at them how crispy they are they’re a little stuck together so I’m just going to try to get them apart here and I’ll keep these on the wire rack here while I fry the rest of the fish and these will stay crispy I promise you for at least a good 30 minutes y’all so you don’t have to worry about hurrying.
Up and getting the rest of them done can you hear that crispiness it is so crispy y’all but first check out the chips or fries whatever ever you want to call them they’re absolutely perfect they’re crunchy they’re salty crisp on the outside fluffy on the inside so so good y’all all right this fish is piping hot.
But I’m going to Brave it for y’all usually I need a sauce with Fish And you can serve whatever sauce you want with it like tartar sauce or something but it truly doesn’t need sauce it’s like shatteringly crisp on the outside but they’re so Flav ly on the inside y’all enjoy so good
