Low FODMAP Beer-Battered Fish and Chips
Total time1 hr 35 min
Prep time25 min
Cook time40 min
4.6(20)
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Learn more →Ingredients
4 servings
For the chips
- 2 lbs russet potatoes (about 4 medium), peeled
- vegetable oil, for frying (about 2 quarts)
For the batter
- 1 ½ cups all-purpose flour, divided
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp fine salt
- ½ tsp freshly ground black pepper
- 1 ¼ cups cold lager or pale ale
For the fish
- 1 ½ lbs cod fillets (about 4 pieces, 6 oz each), skin removed
- salt and pepper, to taste
For serving
- malt vinegar, for serving
- lemon wedges, for serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Cut the peeled potatoes into batons roughly 1/2 inch wide and 3–4 inches long. Place them in a large bowl, cover with cold water, and soak for 30 minutes. Drain and pat thoroughly dry with paper towels.
- 2
Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of at least 3 inches. Heat over medium-high heat until the oil reaches 325°F (163°C) on a deep-fry thermometer.
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