Gluten Free Fish and Chips. We meet again.
This is the first time i’ve had a proper fish and chips before going on a gluten free diet. Now i am completely hitting myself that i had not tried this sooner. It was so simple and easy, and the, slightly dangerous process was aided by the wonderful lager that Celia had given me to taste. It is however advisory to not be completely drunk on beer whilst cooking with extremely hot oil in a pan. Keep it safe people.
Celia lager is now organic which is great news! It’s also gluten free, for those of you who may not be aware of the brand, it’s a fabulous drink for any beer lovers who have recently just been diagnosed with Celiac disease and feel as though they are missing out. My husband loves them more in comparison to some of the gluten beers on the market, and that’s saying something. Recommended.
This gluten free beer battered fish and chips recipe is incredibly easy to do but you really need to get all of your prep done in advance as you don’t want to be faffing around in the kitchen like a crazy person. Which, if you’re like me is mostly driven by two cats wanting food continuously. Serve with some minted mushy peas and chips of course!
- 1lt Sunflower Oil
- 2 Large Fillets of Cod or Haddock
- 230g Gluten Free Plain Flour. Plus a touch more for dusting (I used Doves Farm)
- 3 Heaped teaspoons of Gluten Free Baking Powder
- 300ml of Cold Gluten Free Beer (I used Celia Lager)
- Salt and Pepper
- If you’re cooking oven chips, get them in the oven. The fish should take about 20-25 in total to prep and cook.
- Dry down your fish fillets with a piece of kitchen towel and season with salt and pepper. Coat both sides of the fish with a dusting of gluten free flour on both sides. This will help the batter stick to the fish better.
- Glug around 1lt of Sunflower oil into a deep saute or frying pan and bring gentle to a high heat whilst you prep the fish batter.
- In a mixing bowl put the flour, some salt and pepper and baking powder in and give it a good whisk so the powder is evenly distributed.
- Add in gradually the cold gluten free beer. The mixture should be slightly thick, enough to coat and stick onto the fish.
- Once your oil is hot enough (190 degrees C – you can also check by putting in the handle of a wooden spoon, if the bubbles start to rise and surround it frantically, you’re good to go!)
- Cover one fillet at a time with the batter and slowly, carefully lower one side into the oil and then release the whole fillet and stand back. Careful of spitting.
- The fish should take around 2 minutes on each side, turn halfway with a long utensil.
- When the fish is golden, take out and set aside onto some foil until you’ve cooked the next fillet.
- At this point you can either fry your chips in the oil, or you can put them alongside some oven cooked chips.
- Serve with minty mushy peas and some chips!