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A basket full of gluten free Battered Fish and Chips with lemon wedges and a dish of tartar sauce.

Battered Fish and Chips

Gluten free Battered Fish and Chips is not difficult to make, you just need a set up. Then you can enjoy all your deep fried favourites.
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Course: Main Course
Cuisine: Canadian
Keyword: Battered Fish and Chips
Author: Cinde Little

Ingredients

BATTER

  • 1 cup brown rice flour*
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoon salt
  • ⅛ pepper
  • 1 cup club soda

FISH

  • 1½ lb cod or haddock
  • ¼ cup cornstarch for coating
  • 4-6 cups oil for deep-frying

TARTAR SAUCE

  • ¾ cup mayonnaise
  • 2 tablespoon capers, drained and minced
  • 2 tablespoon green relish
  • 1 tablespoon minced onion
  • 1½ teaspoon vinegar
  • ½ teaspoon GF Worcestershire sauce
  • ½ teaspoon pepper

FRENCH FRIES

  • 2-4 potatoes cut to the size you like

Instructions

BATTER

  • Combine brown rice flour, cornstarch, baking powder, baking soda, salt and pepper in a large bowl. Whisk to combine.
  • Whisk in club soda stirring until no lumps remain.
  • Cover bowl with plastic wrap and let sit at room temperature for 30 minutes.

TARTER SAUCE

  • Mix all ingredients together in a bowl. Set aside.

FISH

  • Put cornstarch in shallow bowl.
  • Pat fish dry with paper towel. Season with salt and pepper.
  • Dredge in cornstarch shaking off excess. Set onto clean plate.
  • Pour oil in wok and heat to 375°F.
  • Prepare paper towel lined plate to set fish on when removed from oil.
  • Prepare a baking sheet with metal rack and preheat oven to 200°F to keep fish warm before serving.
  • Dip fish into batter letting excess drip back into the bowl. Place into hot oil and fry for 1 minute. Work with 3-4 pieces at a time allowing the oil to come back to 375°F between batches. Repeat until all fish is cooked once.
  • Repeat the whole process. Dip the fish into the batter again, cooking until golden brown, about 2 minutes. Set onto paper towel lined plate.
  • Transfer fish to prepared baking sheet and place in oven to keep warm.

FRENCH FRIES

  • Add potatoes to oil in batches. Cook 3-4 minutes for thin fries, 5-6 minutes for larger homestyle fries.
  • Remove with strainer onto a paper towel lined tray.

Notes

*can substitute half brown rice flour and half corn flour