Imagine biting into a perfectly crispy piece of fish, with a light and airy batter that melts in your mouth. This gluten-free fish and chips with tartar sauce recipe brings that classic British dish straight to your kitchen without any gluten. It’s ideal for anyone looking to indulge without compromising on dietary needs.
This recipe is not just about the fish; it’s about creating a complete meal that satisfies cravings for both crunch and flavor. The homemade tartar sauce adds a tangy finish to the dish, taking it to the next level. You’ll be surprised at how easy it is to whip up this comforting meal that everyone can enjoy, gluten-free or not.
Crispy and Flavorful Gluten-Free Fish and Chips
This gluten-free fish and chips recipe features tender white fish coated in a light gluten-free batter, fried until golden brown and crispy. Paired with fluffy chips and a zesty tartar sauce, it’s a delightful twist on a traditional favorite.
Ingredients
- 4 pieces of white fish fillets (cod or haddock)
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 cup sparkling water
- Salt and pepper to taste
- Vegetable oil for frying
- 2 large potatoes, cut into thick chips
- 1 cup mayonnaise
- 2 tablespoons chopped dill pickles
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prep the Chips: Start by soaking the cut potatoes in water for at least 30 minutes, then drain and pat dry. This helps achieve a crispy texture.
- Make the Tartar Sauce: In a bowl, combine mayonnaise, chopped dill pickles, lemon juice, Dijon mustard, and parsley (if using). Mix well and refrigerate until ready to serve.
- Prepare the Batter: In a large bowl, mix the gluten-free flour, baking powder, salt, and pepper. Slowly whisk in the sparkling water until the batter is smooth.
- Fry the Chips: In a heavy pot, heat vegetable oil to 350°F (175°C). Fry the potato chips in batches until golden and crispy, about 5-7 minutes. Remove and drain on paper towels; season with salt.
- Cook the Fish: Using the same oil, dip each fish fillet into the batter, allowing any excess to drip off. Carefully place in the hot oil and fry for 4-5 minutes or until golden brown and cooked through. Drain on paper towels.
- Serve: Plate the fish with the chips and a generous dollop of homemade tartar sauce on the side. Enjoy your gluten-free fish and chips!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 480kcal
- Fat: 28g
- Protein: 18g
- Carbohydrates: 40g
