Low FODMAP Fish and Chips

Total time1 hr 20 min

Prep time20 min

Cook time45 min

4.6

(10)

Crispy, golden, and deeply satisfying, this classic pub-style meal is the kind of comfort food that feels like a treat every single time. The batter is built from white rice flour and tapioca starch whisked together with a very cold gluten-free lager, which creates that signature light, shatteringly crisp coating without any wheat in sight — a real win when so many traditional batters are off the table. Cod fillets get a quick dusting of rice flour before hitting the batter, which helps everything cling properly and fry up beautifully at 375°F. The chips are oven-roasted on a wire rack with olive oil and smoked paprika, so they come out crisp-edged and deeply flavored without needing a second fryer. Keeping the batter cold and the oil at the right temperature are the two small details that make the biggest difference here, and the recipe walks you through both. Finished with flaky sea salt and a squeeze of lemon, this makes four generous servings that genuinely rival anything you'd order at a restaurant.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chips

2 lbs russet potatoes (about 4 medium), scrubbed
2 tbsp olive oil
¾ tsp fine salt
½ tsp smoked paprika

For the batter

1 cup white rice flour
¼ cup tapioca starch
1 tsp baking powder
½ tsp fine salt
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
lemon wedges, for serving (optional)
malt vinegar (gluten free) 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!