Australia, New Zealand and the UK do the best Fish ‘n Chips, served either at the beach, the pub, cafes or even fancy restaurants like at Gordon Ramsey’s. Yet, there seem to be so many different fish batter recipes out there, each giving different results. I’ve tested at least 10 batters and the one that accepts gluten-free flour the best is where the stiffly whisked egg whites are added to the batter. The fish is crispy, holds well and tastes incredible light. In this post, you will find several recipes for each component of a typical fish and chip meal that usually includes mushy peas and tartare sauce. I would suggest starting off by preparing the fries first, followed by the mushy peas, the tartare sauce and finally the star of the dish, the fried fish.
Oven-Baked Chips – Rather than frying the potatoes, I prefer to prepare them healthier by oven-baking them. Try to use Russet potatoes (or Idaho potatoes) as their floury texture make the chip fluffy on the inside and perfectly crisp on the outside.
Mushy Peas – This is a classic and great vegetable dish to add, plus it’s so easy and quick to make. Although it looks like baby food, the flavour has an amazing zing from the fresh mint and shallots. You don’t need to mash it to a pulp if you like some texture. Just choose your preferred consistency by following my recipe.
Gluten-Free Fried Fish – The batter is made with gluten-free beer (readily available in most supermarkets, otherwise opt for fizzy water or soda water if preferred) and gluten-free plain flour. Make sure your baking powder is super fresh to help the batter rise, although the egg whites give the batter a fantastic puff. One strict rule is that the fish HAS to be fried, there is no better way to cook it so that the batter transforms into a golden puffed-up crispy coating for the sweet, delicate fish inside.
Tartare Sauce – If you prefer to make your own, rather than a store-bought sauce, you’ll have a delicious homemade tartare sauce in no time, after several minutes of chopping gherkins, capers and chives and mixing in your favourite mayonnaise or crème fraîche.
- 18 large Russet or Idaho potatoes, peeled (allow 3 potatoes per person)
- Olive oil
- Fresh parsley, chopped finely
- Salt and freshly, cracked black pepper, to season
- Slice each peeled potato in half lengthways and cut each slice into chip shapes (as shown in the photo). The potatoes will shrink in the oven while cooking, so don’t cut your potatoes too thinly.
- 300g frozen peas
- 1 large or 2 small shallots, chopped finely
- 60g butter
- 1 tablespoon olive oil
- A bunch of fresh mint, shredded finely
- Salt and white pepper, to season
- Heat a large frying pan to medium-low heat. Add the olive oil and fry the shallots gently for 5 minutes.
- Makes 6 small servings
- Keeps for 2 days
- Reheats well in the microwave on HIGH for 1-2 minutes, stirring halfway through.
- 6 fresh or frozen cod fillets, topped and trimmed at the ends evenly.
- 110g store-bought or homemade gluten-free plain flour
- 2 teaspoons baking powder
- 300ml gluten-free beer or fizzy water/plain soda
- 2 eggs, separated
- Pinch of salt and white sugar
- Sunflower oil, for deep frying
- Rice flour, for coating
- Salt, pepper and cayenne pepper (optional), for seasoning the flour coating mixture
- 2 lemons, quartered, for serving
- Prepare the fish batter by mixing the flour with the baking powder, beer and egg yolks. Cover and leave to rest for 30 minutes. Prepare the Tartare Sauce during this resting time.
- Serves 6 persons
- Keeps for one day
- Unsuitable to freeze
- 200ml mayonnaise or crème fraîche
- 2 teaspoons lemon rind
- 2 teaspoons lemon juice
- 2 tablespoons sweet gherkins/small pickles, chopped finely
- 2 tablespoons capers, drained, chopped finely
- 1 tablespoon fresh chives, chopped finely
- Makes 220ml
- Keeps for 1 week chilled