Nickel Allergy Friendly Fish and Chips
Total time1 hr 20 min
Prep time20 min
Cook time45 min
4.6(10)
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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.
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