Fish and Chips

Updated: Jul 4

The classic version you would find at a British pub made 100% gluten free

I love a good platter of Fish and Chips, and this is just that. It takes me back to the British pubs in London and strolling through the streets. London was one of the many cities I traveled to when I studied abroad. Within 48 hours, I ate Fish and Chips multiple times like a true Brit. I always use cod for my fish, and the batter comes out so extra crispy that I eat the little scraps that fall on the paper towel too. Drizzle it with a little lemon over the top and you're all set. I served it up with homemade chips, which I sliced up Yukon Gold potatoes and threw them in the air fryer. I could eat this dish at least once a week, but I like to spread it out as a cheat meal cause it’s fried! Let’s get eating and make Gordon Ramsay proud!


Prep Time: 15 minutes

Cook Time: 30-40 minutes

Serves 4

Ingredients


  • 2 lbs cod sliced into tenders

  • 1.5 c rice flour

  • 1 egg

  • Salt to taste

  • Pepper to taste

  • 1 T GF paprika

  • 1/2 T onion powder

  • 1/2 T garlic powder

  • 1.5 lbs Yukon gold potatoes thinly sliced

  • Olive oil for drizzling

  • Vegetable oil for frying

  • 1 T baking powder

  • 1.5 c club soda

  • 1.5 c AP GF flour

  • Lemon juice for garnish

Directions


1. Toss potatoes in olive oil, salt and pepper and cook in air fryer for 20-25 mins. 2. Heat deep skillet with vegetable oil over medium. Season fish with salt and pepper on both sides. 3. Combine rice flour, paprika, onion powder and garlic powder in a bowl. In a second bowl, combine AP GF flour, baking powder, salt and pepper, egg and club soda. 4. Toss fish in rice flour mixture then dip in wet mixture and drop immediately into hot oil. Fry for 5-6 mins total until crispy and golden brown on all sides. 5. Transfer to a paper towel lined plate and repeat until all fish is cooked. 6. Serve fish with chips and drizzle lemon juice over the fish.


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