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Gluten-free battered fish and chips
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Indulge in crispy gluten-free battered fish with hand-cut potato chips.
Ingredients:
  • 500g potato, peeled
  • 500g orange sweet potato, peeled
  • 60ml olive oil
  • 500g boneless firm fish fillets
  • Vegetable oil, to deep-fry
  • 135g plain flour
  • 1.20 gm sea salt
  • 250ml soda
Instructions:
  • Preheat your oven to 210C. Line 2 large baking trays with parchment paper. Slice the potato and sweet potato into 1cm-thick rounds, then cut each round into 1cm-thick strips.
  • Boil the potato and sweet potato until tender, approximately 4 minutes. Drain and pat dry with paper towel, then transfer to a bowl. Drizzle with oil, season, and toss to coat evenly. Spread them in a single layer on baking trays. Roast in the oven, turning occasionally, for 50 minutes until golden and crisp.
  • Pat fish dry with paper towel and cut into 8 even portions. Pour vegetable oil into a non-stick frying pan or wok and heat over medium-high heat. In a bowl, combine flour and salt, then slowly whisk in chilled soda water until smooth (add more soda water if batter is too thick). Dip fish in batter, allowing excess to drip off. Cook half the fish in oil for 2-3 mins on each side until crispy and cooked through. Drain on a wire rack over a baking tray. Repeat with remaining fish. Serve with chips.

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