Crispy cod in gluten free batter with chunky chips
Light, crisp golden batter around flaky cod, with oven chips on the side. No gluten, dairy or egg anywhere.
- Time1 hr
- LevelMedium
- Costabout £2.75 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Cut the potatoes into chunky chips, rinse them and pat dry. Toss with the 3 tbsp oil and spread over two trays.
- 2
Roast for 40 minutes, turning once, until golden and crisp at the edges.
40 min - 3
While the chips cook, pat the cod dry and season with salt. Dust each fillet lightly with the rice flour.
- 4
Whisk the plain flour, cornflour, baking powder and salt in a bowl. Pour in the cold sparkling water and whisk to a smooth batter like double cream. Use it straight away.
- 5
Heat the frying oil in a deep frying pan until a drop of batter sizzles and rises at once. Dip a fillet in the batter, let the extra drip off, then lower it into the oil away from you.
- 6
Fry for 4 to 5 minutes, turning once, until the batter is crisp and golden and the fish flakes. Drain on kitchen paper. Cook in two batches.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.