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Gluten-free Fish and Chips

March 22, 2011

Gluten-Free Fish SticksGluten-free French Fries

Driving home Friday night, I had an intense craving for fish and chips. Who knows where that came from, but I decided to indulge my craving. Already on the way to the grocery store, I grabbed a bag of frozen cod and some russet potatoes. In the past I have floured fish with rice flour and pan fried it but never before with egg and bread crumbs to complete the official fish stick presentation. But for this meal, I decided to pull out all the stops, bread crumbs, homemade tartar sauce and fries. The results were delicious. The only down side, my house now smells like a boardwalk!

Gluten-free Fish and Chips Ingredients

1 lb cod (defrosted)

2 eggs

3/4 cup mayonnaise

1/2 cup white rice flour

20 Hol Grain Crackers (they taste like stale newspaper but are perfect for this recipe)

4 slices of gluten-free bread

3 tbl finely chopped pickles (reserve 1 tbl of the pickle juice)

2 cups canola oil

3 russet potatoes




Combine 1/2 cup of mayonnaise, pickles and pickle juice in a bowl. Slice the potatoes into 3/8 in x 2 in long strips. Soak them in cold water for 15 min. While the potatoes soak, tear up the bread and place it in a food processor. Pulse the bread and crackers until they are a fine crumb consistency. Pour the crumbs into a wide, shallow bowl. Pour the flour into a large plastic bag and a few grinds of fresh pepper. In a second bowl, beat the eggs with 1/4 cup of mayonnaise. If you are mayo adverse, please don’t skip this step. It really helps the crumbs bind to the fish. Drain the potatoes, rinse them and pat them completely dry. Preheat oven to 200 degrees. Pat the fish dry, if it has been frozen, give it a little squeeze to release any excess water. Add all of the fish to the bag of flour. Seal the bag and shake gently to coat the fish completely. Dip the fish in the egg and then immediately into the crumbs. Dredge the fish on all sides to adhere the crumbs to the fish. Transfer to a plate and repeat with the remaining fish.

Please be careful with this next step so as not to burn yourself. I recommend long sleeves, tongs, and a slotted spoon. Heat 1/2 a cup of oil in a skillet over medium heat. When the fish skillet is shimmering, add half the fish sticks and fry approximately 2 min per side, until golden. Transfer to a paper towel and then place on a cookie sheet in the warm oven. Repeat, scraping the first batch of oil and replacing it with fresh oil. Heat the oil and repeat the process with the second round of fish.

In a second skillet, heat 1/2 cup of canola oil over high heat. Add half the potatoes (using a slotted spoon so you don’t burn yourself) and cook for about 3 minutes until golden brown. Remove from the oil and transfer to a paper towel. Place on a cookie sheet in the oven to keep warm. Repeat until all the fries are cooked. Add salt to the fries to taste.

Serve the fish and chips with the tartar sauce and ketchup. If you have leftovers, gently warm the fish and fries in a warm oven and serve as a fabulous fish sandwich. Enjoy.

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