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Created by:
Kristy Still
Gluten-Free Fish and Chips
Course
Recipes
Cuisine
American
Servings
6
Make this easy Fish and Chips recipe with regular flour or gluten-free flour!
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Prep Time
1
hour
hr
Cook Time
30
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Ingredients
1x
2x
3x
Fish Recipe
6
Fish Fillets
Cod, Pollock, Tilapia, or White Fish of your choice
1
Cup
Gluten-Free or Regular All-Purpose Flour
1
Tsp
Baking Powder
1
Tsp
Salt
1/4
Tsp
Onion Powder
1/4
Tsp
Garlic Powder
12
oz
Beer
Gluten-Free or Regular or Milk
Vegetable Oil
Chips Recipe
4
Large Russet Potatoes
Peeled & Sliced, into large fingers
Salt to Taste
Instructions
Place the potatoes in a bowl of ice water for 20-30 minutes.
Heat the vegetable oil in a deep heavy skillet or deep fryer to 330*F.
Drain the potatoes and dry them with a kitchen towel.
Carefully, fry the potatoes for about 1 cup at a time in the hot oil for about 2 minutes.
Remove with a slotted strainer and drain over paper towels.
Repeat for all potatoes.
Increase the oil to a temperature of 370*F.
In a large bowl, stir together the flour, baking powder, salt, onion powder, and garlic powder.
Next, add in the beer or milk, if you are making this gluten-free, be sure the beer is gluten-free.
Add a little more flour on the fish fillets and toss to coat.
Add the floured fillets to the batter and let the excess batter drip off.
Carefully add the fish to the oil at 370*F.
Cook until the fish is golden for about 2-3 minutes.
Drain over paper towels.
To finish the chips, fry the pre-cooked potatoes in the 370*F oil.
Fry until they are golden brown and crisp, about 4 additional minutes.
Drain over paper towels.
Serve.
Notes
Remember to make this gluten-free, you need to use both gluten-free all-purpose flour and gluten-free beer, or you can use milk in place of beer.
Nutrition
Serving:
1
g
|
Calories:
495
kcal
|
Carbohydrates:
62
g
|
Protein:
47
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
154
mg
|
Sodium:
806
mg
|
Fiber:
5
g
|
Sugar:
2
g
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