How to Cook Classic Fish and Chips (gluten Free)

This recipe is will give you classic battered fish and chips that are soft inside but crispy on the outside!

Ingredients

• Fish
• Potatoes
• 1 cup GF flour
• 1 1/2 cup soda or beer
• 1/2 Tbsp Baking Powder
• 1 Tbsp Honey
• Salt and Pepper

Next, fill a large bowl with cold water. The water will help draw out some of the starch helping to create crispy chips.

Slice the potatoes into thirds length ways before cutting each slice into the thirds again. This will give you nice home cut chips.

Place to the chips into the water.

Transfer the uncooked chips into a pot.

We are going to twice cook these chips by first boiling them, this will soften them before we fry them.

Once you are able to push a fork through the chips with only a small amount of force, take the pot off the heat and drain the water from the pot.

Place the chips on the paper towel and evenly lay them out.

Place the tray in the fridge for a least an hour to over night.

In a large mixing bowl add:

• 1 cup GF flour
• 1 1/2 cup soda or beer
• 1/2 Tbsp Baking Powder
• 1 Tbsp Honey (for colour)
• Salt and Pepper

Whisk altogether making sure to break up and clumps of flour.

Take a pot or a deep sided pan and fill it up half way with oil, I’m using canola oil.

Heat the oil to about 350f or 175c.

Cook the chips in batches making sure not to over crowd the oil.

Cook until they are golden brown, crispy on the outside and soft in the middle.

When the chips are cooked drain the chips using a slotted spoon or one of these strainers which you can find in most Chinese supermarkets.

Lay the chips out on paper towel.

I’m using Basa, the choice of fish is up to you.

Coat the fish in flour before dipping it into the batter.

Make sure to fully coat the fish.

Lay the fish into the oil, make sure to always lay it away from yourself so you are not splashed with the oil.

Fry for 4 to 5 minutes or until the batter is golden brown and crispy.