Who doesn’t love good old fish and chips? We certainly do but often the takeaway version isn’t allergy friendly and it is always mega unhealthy. Okay for a treat of course but definitely not a regular occurrence.
Roo absolutely loves batter so when I was deciding on a fish dinner I knew I had to come up with something just as tasty as the chip shop alternative.
This recipe is super quick and simple taking no more than 35 minutes to prepare the whole meal. You couldn’t order from a takeaway and have it delivered in that time.
- 100g White Fish fillet per person. (I like skin on as it does help to hold the fish together better).
- 1/4 cup Gluten Free Plain flour. (I like Doves Farm).
- 1/2 cup Gluten Free Self raising Flour. (I like Doves Farm).
- 1 cup Sparkling water, cold.
- 1 teaspoon Bicarbonate of Soda.
- 1-2 large Sweet Potatoes.
- Salt and Pepper to season.
- Frozen Peas.
You will also need
- Enough sunflower oil to half fill a deep sided, wide based saucepan.
- 1-2 tablespoons Olive oil.
- Preheat the oven to 200c and set the hob to a medium to high heat. Place the pan with oil onto the hob to heat.
- Peel and chip the sweet potatoes. I use one large potato for myself and Roo. Spread onto a large baking tray and toss with the olive oil and a little salt and pepper. Ensure the chips are evenly spread for quicker cooking.
- Place into the centre of the oven for 25-30 minutes. They should be soft in the centre and slightly crispy outside.
- Prepare the batter in a medium bowl. Add the self raising flour, Bicarbonate of Soda and cold sparkling water and whisk well until you have a smooth batter. Place into the refrigerator until needed.
- Mix the Plain flour and a little salt and pepper together in a bowl.
- Place your fish fillet of choice onto a plate or board. We used Cod this time. Cut to the desired size and shape.
- Dip each piece of fish into the flour mixture, ensuring fully coated then transfer back to the plate or board.
- Once the oil is hot dip each piece of fish into the batter and then carefully place into the pan. Allow to fish to drop away from you to avoid the hot oil splashing back towards you.
- Cook on each side for 4-5 minutes depending on the size of your fish pieces. The batter should be golden and crisp and the centre should be piping hot. Allow the fish to rest for 1-2 minutes to allow some of the excess oil to drain away.
- Whilst the fish is cooking heat some frozen peas in a pan of boiling water until fully cooked. Drain and serve with the fish and sweet potato chips.