A plate of fish and chips with curry sauce
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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.
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Servings: 2 people
Author: Georgina Hartley

Ingredients

Chips

  • 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
  • tablespoons tapioca flour
  • 1 medjool date pitted, chopped finely
  • 1 teaspoon apple cider vinegar
  • 150 ml chicken stock

Fish

  • 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

Instructions

Chips

  • 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.

Fish

  • 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.

Notes

CHIPS
  • 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.
CURRY SAUCE
  • 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.
FISH
  • 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.