Gluten-free fish and chips recipe
by Karen Burns-Booth
4
1 hour 15 minutes
Ingredients

  • 4 cod fillets, or haddock, hake, pollack or coley
  • rice crumbs, or cornflake crumbs, for coating
  • vegetable oil, or rapeseed oil, for frying
  • 900g of potatoes, peeled and cut into chunky chips
  • salt
  • black pepper
  • malt vinegar
  • 1 lemon
Method
1
Preheat the oven to 220°C/gas mark 7
2
Place the cut chips into a large bag and season generously with sea salt and black pepper. Add the oil and shake the potato chips in the bag so they are evenly coated on the seasoning and oil
3
Place a large roasting tray in the hot oven to heat up for about 5 minutes and then tip the potato chips in and move them around, making sure they are in a single layer. Bake them for about 45 to 50 minutes; it depends on the type of potatoes you use. You can turn them around after 20 minutes or so to brown evenly
4
10 to 15 minutes before the chips are cooked, fry your fish; coat the fish fillets or fish steaks in the rice crumbs or cornflakes and fry them gently in the vegetable/rapeseed oil in a large frying pan. Turn them over half way through cooking and cook until the fish is cooked and looks opaque
5
Serve the freshly fried fish with the chips; peas are a traditional accompaniment as are slices of lemon, salt and vinegar
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