Gluten-Free Fish and Chips
These Gluten-Free Fish and Chips are a healthier alternative to the chip shop. Perfectly crisp pan-fried cod, oven baked chips and of course a cheeky side of from-scratch curry sauce.
Servings: 2 people
- 400 g white potatoes cut into chips
- 4 tablespoons light olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Splash of apple cider vinegar
Chip Shop Curry Sauce
- ¼ teaspoon mustard seeds
- 2 teaspoons ghee or coconut oil
- ½ teaspoon curry powder
- ¼ teaspoon ground ginger
- ¼ teaspoon turmeric
- 1/8 teaspoon garlic powder
- pinch of kosher salt depending on if you are using stock
- 1½ tablespoons tapioca flour
- 1 medjool date pitted, chopped finely
- 1 teaspoon apple cider vinegar
- 150 ml chicken stock
- 2 x 200g cod fillets
- 40 g almond flour
- 15 g tapioca flour
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon ghee or olive oil or coconut oil
Pre-heat oven to 190°C/170°C fan assisted/gas mark 5.
Place a roasting tray into oven to heat up.
Peel the potatoes and cut into chips, 1cm width.
Remove roasting tray from the oven and pour in the olive oil.
Toss the chips in the olive oil and add the seasoning. Make sure the chips are spread out as evenly as possible.
Bake the chips for 45 minutes, carefully tossing the chips every 15 minutes.
Serve the chips with a small drizzle of apple cider vinegar.
Chip Shop Curry Sauce
Place the mustard seeds in a small saucepan and dry fry for 30 seconds so they pop.
Add the ghee which will then melt.
Add the spices and stir for a couple of minutes.
Add the tapioca flour and whisk to combine.
Add the stock slowly, whisking all the time until the sauce becomes very thick.
Add the medjool date and the apple cider vinegar, lower the heat and cook gently for 5 minutes.
Remove from the heat and blend with a hand blender.
Pat the fish dry with kitchen paper. Set aside while you prepare the pan.
Place your dry cast iron skillet on medium heat and bring up to temperature. The pan will start to smoke slightly when ready.
Mix the flours with the seasoning on a large plate, then dredge the fish fillets with the flour. Shake off the excess.
Add the ghee to the pan then immediately place the fish fillets in the pan.
Cook for two minutes, then flip the fish over carefully and cook on the other side for a further two minutes.
- Waxy Potatoes. I use waxy potatoes which means the chips hold together better. How to cut the chips. Cut the potato into 1cm slices lengthways, then cut the slices into 1cm width chips.
- Spatula. Toss the chips gently with a silicone or plastic spatula. A metal one tends to break up the potato too much.
- Vinegar. It’s traditional to splash a bit of vinegar over your chips. I love a bit of apple cider vinegar and plenty of salt. You could also use a good white wine vinegar such as chardonnay.
- Tapioca Flour. You could also use sweet rice flour.
- Chicken Stock. You can use vegetable stock or bouillon or just plain water. The chicken stocks gives a fuller flavour.
- Medjool Date – you can swap for 2 teaspoons honey or 1 teaspoon sugar. Apple Cider Vinegar. You can sub for lemon juice or white wine vinegar.
- Cod. You can also use coley or pollock.
- Skin. You can remove or retain the skin. I found if I left the skin on the fish holds together a little better but not enough that it was worth it. I prefer no skin.
- Cast iron skillet. This will help the fish cook evenly.
- Ghee. I use ghee because of its high smoking temperature so it doesn’t burn easily and has a lot of flavour. You can substitute with olive oil or coconut oil. Fry your fish one fillet at a time so you don’t crowd the pan and you can concentrate on each one.