Kyle Oliver
Adapted from Gordon Ramey’s recipe to be gluten free, it is light, crispy and delicious! Seriously the BEST Gluten-Free Fish and Chips.
I went to Toronto one time for work and found this cute little Fish and Chips shop. It is called Off the Hook Fish Bar. I was so stoked that they had gluten free fish and chips I knew immediately what I was getting. It was so delicious, flaky fish and crispy coating. I trudged through snow and ice to get these fish and chips, and it was worth it! But there was one problem. The shop is in Toronto, and I live in San Diego. So what was I to do when I wanted some Light and Crispy Gluten-Free Fish and Chips? Well, I had to make it myself.
So I began scouring the internet and came across this recipe by Gordon Ramsey. It isn’t gluten free, but I figured I could adapted it easy enough. Hot damn, not only was it so easy to do, but it was freaking delicious! This is the BEST (gluten free) fish and chips recipe EVER. It is light. It is Crispy. My adaptation makes it gluten free, but no one would know! I could not believe how delicious it was I made it two nights in a row. It is so good! Serve it with mushy peas for a more authentic treat (my preference for mint and chili mushy peas, I’ll write down a recipe for this one day!).
But seriously this fish and chips is incredible. If you or someone you know is gluten free and have been missing fish and chips, give this recipe a try! Best part is it comes with a drink pairing that will make you say, “Who even needs the beer?”! The Prosecco And Ginger Cocktail is seriously the perfect pairing, especially if you use the curry powder in this recipe.
The Best Gluten-Free Fish and Chips Recipe Notes & Substitutions
Gluten Free Flour– Any blend should work here, so go with your go to blend. If it already has xanthan gum, leave it out of the recipe.
Curry Powder– This is optional but it makes the recipe delicious and colors the batter yellow/orange. I love it here, but you can omit if you do not have it or do not want it. The curry powder also helps bridge to the cocktail.
White Fish– Use Cod, Halibut, Tilapia, really whatever you have. I would not sub in salmon and expect the same results because it will be a more intense flavor. Cod is my favorite fish for this, but use what you like and/or have.
Egg White– You beat the egg white to make this recipe extra fluffy! Gordon Ramsey did it so I figured why leave t out, and it really does work well.
Cream of Tartar– This helps stabilize the egg whites. It also helps react with the baking soda for extra lift and lightness. If you do not have it, leave it out but use all baking powder and no baking soda.
Baking Soda and Baking Powder– Gordon Ramsey’s recipe calls for baking powder and self rising flour. The self rising flour helps create extra lift. Since gluten free flour does not have self rising capabilities i added baking soda to help with this.
Prosecco– Use whatever sparkling wine you have or want to serve with the fish. I like dry and would recommend staying away from ones that are too sweet.
Potatoes– I used yellow potatoes, but russets or any other potato you like would work. Cut to your desired ry thickness. This changes based on my mood, sometimes I want thicker fries other times I want really thin ones. Go with what you like, all will work! You will just need to adjust the cooking time pending the thickness. I also soak the potatoes ahead of time to remove excess starch. When doing this make sure you dry them well so you do not splatter hot oil on your self when adding them to the oil.
Oil– I like using peanut or grape seed oil, but use whatever high heat frying oil you like including canola or safflower oil. Do not use olive oil, the smoke point isn’t high enough.
Suggested Drink Pairings– Prosecco And Ginger, Gluten Free Beer (Pilsner, IPA), Radler, Sauvignon Blanc (Old World or South American would be best for the higher acidity), Prosecco, Cava, Ginger Beer, Sparkling Lemonade.
The Best Gluten-Free Fish and Chips
Ingredients
- 1 cup Gluten Free Flour
- 1 tsp Xanthan Gum (omit if your blend has it already)
- 1 tsp Curry Powder (optional)
- 1 tsp Baking Powder
- 0.5 tsp Baking Soda
- 1 lbs White Fish (Cod, Halibut, Tilapia etc.)
- 1 egg white
- 1/4 tsp Cream of Tartar
- 1/2 cup Prosecco
- 2 large Potatoes
- Salt
- Oil for frying (I used Grape seed Oil)
Instructions
- Add oil to a pan or wok, you want it to be about 4 inches deep. I like to fry in a wok. And set to high heat. Preheat your oven to 200oF (this is the keep the fish warm while making the fries)
- Cut the potatoes into desired thickness fries. Place in a bowl of water to soak.
- Mix the gluten free flour, xanthan gum (if using), curry powder, baking powder and 1 tsp of salt in a bowl, mix then remove about 2 tbsp of the flour mixture and set it on a plate to coat the fish. Set rest of the mxiture aside.
- Whip the egg whites until it starts to whip. Add in the cream of tartar and continue whipping until you form stiff peaks. Set aside.
- Once your oil is hot, add half the Prosecco to the rest of the flour mixture and stir. Add the rest of the prosecco and stir gently. Then fold in the egg whites.
- Then coat the fish in the reserved flour mixture and then dunk in the flour, prosecco and egg white coating. Flip and cover both sides. Then immediately place the fish in the hot oil. Make sure to drop it away from you so the hot oil doesn't splash on you.
- Cook until the fish is golden brown on one side and then flip and continue cooking on the other side. This will take about 3-5 minutes. Then remove the fish from the oil and place on a wrack and then in the pre-heated oven. Repeat with rest of your fish.
- Once your fish is done cooking and staying warm in the oven, drain the fries and rinse with water. Then pat them dry with a kitchen towl or paper towl. It is important to dry your fires so water doesn't splatter the hot oil!
- Then add your fries to the hot oil and cook until done, about 7-8 minutes pending thickness. Make sure there is room! If you have to fry in batches do that, it will create better fries.
- Once cooked to liking, remove from the oil and place on paper towels to absorb the excess grease. Sprinkle with salt.
- Remove the fish from the oven and serve with the fries, tartar sauce and apple cider vinegar (note malt vinegar is not gluten free). Serve with the Prosecco and Ginger and enjoy the BEST Gluten Free Fish and Chips.
