Low Sodium Fish and Chips

Total time1 hr 20 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

For the chips

2 lbs russet potatoes (about 4 medium), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
2 tbsp olive oil
¾ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp smoked paprika

For the batter

1 cup white rice flour
¼ cup tapioca starch
1 tsp baking powder
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground black pepper
1 cup gluten free lager or sparkling water, very cold

For the fish

4 cod fillets (about 6 oz each), patted dry
2 tbsp white rice flour, for dusting
3 cups canola oil or vegetable oil, for frying

For serving

flaky sea salt, to taste
Omit this
This ingredient likely doesn’t work for the diet.
lemon wedges, for serving (optional)
malt vinegar (gluten free) vinegar or white wine vinegar, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with a wire rack.
2
Cut the potatoes lengthwise into 1/2-inch-thick planks, then cut each plank into 1/2-inch-wide sticks. Rinse under cold water until the water runs clear, then spread on a clean kitchen towel and pat thoroughly dry.

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