Often sorely missed by the gluten-free population, this recipe succeeds in bringing back an angler’s favorite—tender batter-dipped fish and chips, cooked to golden perfection and topped with a tartar sauce . . . yum!
From Quick-Fix Gluten Free by Robert M. Landolphi/Andrews McMeel Publishing
Read our review to learn more about Quick-Fix Gluten-Free, and to hear Robert describe many of the recipes in the book, listen on-demand to the episode where he was our special guest.
Ingredients
- vegetable oil for deep frying
- 5 Yukon Gold potatoes (about 1½ pounds)
- 1 cup white rice flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt plus more for sprinkling
- 1/4 teaspoon Old Bay seasoning
- 1/8 teaspoon cayenne
- 2 egg yolks
- 3/4 cup gluten-free beer (such as Bard's Tale) or soda water
- 1 pound tilapia, cod, or pollack fillets
- 1/2 cup cornstarch
- Tartar sauce
Servings: people
Instructions
- In a large saucepan, heat 3 inches of oil over medium-high heat until it reads 320°F on a deep-fat thermometer.
- Cut the potatoes into ⅛-inch slices and fry, parcooking the chips for 2 to 3 minutes. Place on paper towels to cool completely. Increase the temperature of the oil to 350°F and fry the chips a second time for 2 to 3 minutes, until golden brown.
- In a medium bowl, mix together the white rice flour, baking powder, 1 teaspoon of the kosher salt, the Old Bay Seasoning, and the cayenne. Add the egg yolks and beer and whisk until a smooth batter forms. Set aside.
- Pat the fish fillets dry with paper towels and cut into ½-inch strips. Dredge the fish strips in the cornstarch and dip into the beer batter. Allow the excess batter to drip off and lower into the hot oil. Cook the fish for 3 to 4 minutes, until golden brown, and serve with tartar sauce.
Chris says
March 3, 2017 at 6:57 pmThis was the best!!!
Kolea says
May 3, 2017 at 12:21 amThank you for this recipe, it was perfect! The batter was light, great texture, and complimented the cod nicely. I will definitely be making this again.
Robyn Doyon-Aitken says
May 3, 2017 at 7:18 amSo glad to hear it!
Leigh Watson says
January 22, 2018 at 8:54 amLooking forward to trying this. I had GF F&C at a restaurant in Bar Harbor, Maine last summer and it was amazing. The whole restaurant was gluten free, was get surprised to just find it walking around.
Debbie says
January 26, 2018 at 8:15 pmNot sure why, but I needed to add more soda water, but, the fish came out awesome ! Crispy and light ! We’ll be making this one again. Thanks !
Mary Tremayne says
March 4, 2018 at 3:53 pmCan this be made ahead and reheated? Need a meal to take to a friend, but needs to be dropped off before meal time
Robyn Doyon-Aitken says
March 5, 2018 at 11:52 amThe recipe doesn’t specifically say it’s make-ahead, so I’m betting it wasn’t tested that way. Fried fish (and similar fried dishes) are usually best eaten right away. How about a fish dinner that travels well? Kathy Gunst’s New England Clam Chowder, maybe?
Phillip Island Girl says
February 22, 2019 at 7:55 amI was just diagnosed with CD & this was the 1st gluten free recipe I tried. Hubby was thrilled. He said it was the best fish he ever had. A huge success. Thank you. Thank you.
Donna says
March 16, 2019 at 8:17 pmThese were awesome! I used seltzer instead of beer and didn’t have old bay so I used some minced onion and cajun spice. They turned out amazing!
Sean says
March 27, 2019 at 7:33 pmJust made this (well, a version of this) for dinner. Didn’t use the beer, cayenne or Old Bay seasoning. Still the best battered fish I’ve ever had. I used Haddock. My 11 year old just kept eating it. She hardly eats anything. Pickiest eater I’ve ever known and she couldn’t get enough. Wow! This is now on our regular rotation of GF food at home! Thanks so much.
Robyn Doyon-Aitken says
March 27, 2019 at 8:43 pmYou are SO welcome! We love when we hear that even a picky eater went to town on a recipe we featured. Awesome!
David Mullett says
May 27, 2019 at 1:04 pmI love this recipe! Have not done it yet but I’m sure it’s delicious! Thanks Betty!