Mushroom Free Gluten Free Fish and Chips
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Learn more →Ingredients
4 servings
For the chips
- 2 lbs russet potatoes (about 4 medium), scrubbed
- 3 tbsp vegetable oil
- 1 tsp fine sea salt
For the batter
- 1 cup rice flour, plus more for dredging
- ¼ cup cornstarch
- 1 tsp baking powder
- 1 tsp fine sea salt
- 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
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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