Low Sodium Gluten Free Fish and Chips

Total time1 hr 40 min

Prep time20 min

Cook time50 min

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Ingredients

4 servings

For the chips

2 lbs russet potatoes (about 4 medium), scrubbed
3 tbsp vegetable oil
1 tsp fine sea salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the batter

1 cup rice flour, plus more for dredging
¼ cup cornstarch
1 tsp baking powder
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp garlic powder
½ tsp smoked paprika
1 cup gluten free lager or pale ale, cold

For the fish

4 cod fillets (about 6 oz each), patted dry
vegetable oil, for deep frying (about 2 quarts)
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

malt vinegar or lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Cut the potatoes lengthwise into ½-inch-thick planks, then cut each plank into ½-inch-wide chips. Do not peel. Place on a rimmed baking sheet, drizzle with 3 tbsp vegetable oil and 1 tsp salt, and toss to coat evenly. Spread in a single layer with space between each chip.
2
Roast the chips for 25 minutes, then flip each chip with tongs and continue roasting for another 15–20 minutes, until deep golden and crisp at the edges with a tender interior when pierced with a fork. Transfer to a wire rack and keep warm in the oven at 200°F (95°C) while you fry the fish.

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