Craving the classic British comfort food but restricted by gluten sensitivities? Prepare to be amazed by this mouth-watering gluten-free version of London Fish and Chips that will transport your taste buds straight to the bustling streets of the UK! This recipe proves that dietary restrictions never mean compromising on flavor or texture. Get ready to create a restaurant-quality meal that's crispy, golden, and absolutely irresistible - right in the comfort of your own kitchen!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 gluten-free fish fillets
- 2 large potatoes
- 1 cup gluten-free flour
- 1 cup sparkling water
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing your ingredients. Gather 4 gluten-free fish fillets, 2 large potatoes, 1 cup of gluten-free flour, 1 cup of sparkling water, salt, pepper, and oil for frying.
- Peel the large potatoes and cut them into thick chips, about 1 cm wide. Rinse the chips under cold water to remove excess starch and pat them dry with a clean kitchen towel.
- In a large pot or deep fryer, heat oil to 180°C (350°F) for frying. Ensure there is enough oil to fully submerge the chips and fish fillets.
- While the oil is heating, prepare the batter for the fish. In a mixing bowl, combine 1 cup of gluten-free flour with a pinch of salt and pepper. Gradually whisk in 1 cup of sparkling water until the batter is smooth and has a slightly thick consistency.
- Once the oil is hot, carefully add the potato chips in batches. Fry them for about 5-7 minutes or until they are golden brown and crispy. Remove the chips with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season with salt to taste.
- Next, dip each gluten-free fish fillet into the batter, ensuring they are well coated. Carefully place the battered fish fillets into the hot oil, frying them for about 5-6 minutes or until they are golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.
- Once the fish fillets are cooked, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil. Season with salt and pepper to taste.
- Serve the gluten-free fish and chips hot, accompanied by your favorite condiments such as tartar sauce or malt vinegar. Enjoy your delicious homemade London-style gluten-free fish and chips!
Tips
- Oil Temperature is Key: Use a cooking thermometer to maintain the perfect 180°C (350°F). This ensures crispy, not greasy, fish and chips.
- Pat Ingredients Dry: Always thoroughly dry potato chips and fish fillets before battering to achieve maximum crispiness.
- Sparkling Water Secret: The carbonation in sparkling water helps create a lighter, crispier batter by introducing extra air bubbles.
- Batch Frying: Don't overcrowd the pan. Fry fish and chips in smaller batches to maintain oil temperature and ensure even cooking.
- Drain Excess Oil: Always use paper towels to absorb extra oil, keeping your dish crisp and not greasy.
- Serve Immediately: Fish and chips are best enjoyed hot and fresh, so time your cooking to serve right away!
Nutrition Facts
Calories: 630kcal
Carbohydrates: 53g
Protein: 34g
Fat: g
Saturated Fat: 4g
Cholesterol: 70mg
