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No Gluten Fish and Chips

You can't beat homemade fish and chips. It's a British institution and a national dish that everyone can't help but love. This no gluten recipe gives you the full taste of this much-loved dish.

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Ingredients:

Serves 6
For the Batter:

  • 100g no gluten plain flour
  • 5g salt
  • 80ml cold water

For the Dish:

  • 6 haddock fillets
  • 20g no gluten flour
  • 180g no gluten batter mix
  • 900g McCain gourmet chips
  • 1 lemon wedge
  • 600ml vegetable oil

Method:

For the Batter:

  • Whisk all the ingredients together in a bowl and place in the fridge.

For the Dish:

  • In a deep fat fryer set your oil to 170 degrees Celsius.
  • Coat the haddock in the no gluten flour and shake off any excess.
  • Dip the fish into the batter ensuring all parts of the fish are fully covered and allow the excess to drip off.
  • Lay the fish into the oil pulling the fish away from you.
  • Cook for 8 minutes or until the fish is golden brown and floating
  • Serve with the cooked chips and top with the lemon wedge.
  • Accompany the fish with any of the following sides: tartar sauce, mushy peas, curry sauce or garden peas.