Best 2 Gluten Free Fish Chips Recipes

Indulge in the delightful flavors of our tantalizing gluten-free fish and chips, a culinary symphony that caters to both your taste buds and dietary needs. Dive into the crispy, golden-brown exteriors of our beer-battered fish fillets, expertly crafted with a harmonious blend of gluten-free flours, zesty seasonings, and invigorating beer. These delectable fillets are majestically paired with our fluffy, homemade gluten-free chips, sliced to perfection and fried until they achieve a mesmerizing golden crispness. Accompany this delightful duo with our trio of irresistible dipping sauces: tangy tartar sauce, creamy remoulade, and a zingy lemon-herb sauce, each adding a unique layer of flavor to this extraordinary dish. Get ready to embark on a culinary adventure where taste and health harmoniously coexist, leaving you with a symphony of satisfaction.

Here are our top 2 tried and tested recipes!

GLUTEN FREE FISH & CHIPS

Gluten Free Fish & Chips image

Okay, so the recipe isn't for fish & chips, just the fish. Chips I'm sure you can figure out yourself! This recipe is from "125 Best Gluten Free Recipes". Just one tip: Do not omit the paprika - it helps the batter to brown!

Provided by zepharum

Categories Whitefish

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 egg whites
1/3 cup cornstarch
1/2 teaspoon paprika
1 lb fish fillet (cod, sole, and haddock all work well)
1/4 cup sweet rice flour
oil (for frying)

Steps:

Preheat oil in deep fryer or wok to 350°F.
In a small bowl, using an electric mixer, beat the egg whites until stiff but not dry. Sift cornstarch and paprika over the beaten egg whites. With a rubber spatula, fold it together. Set aside.
Rinse fillets under cold running water and pat dry with paper towels. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
Deep fry the fish for 2 to 4 minutes on each side or until the coating is crisp and the fish is fork tender. Blot on paper towels.

Nutrition Facts : Calories 205.1, Fat 1.2, SaturatedFat 0.2, Cholesterol 62.3, Sodium 116.9, Carbohydrate 17.9, Fiber 0.4, Sugar 0.2, Protein 28.3

GLUTEN-FREE CHICKPEA FLOUR FISH AND CHIPS

Gluten-Free Chickpea Flour Fish and Chips image

A gluten-free chickpea flour coating makes for crispy fried fish, served with golden potato wedges and a zippy tartar sauce.

Provided by Food Network Kitchen

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

1 pound large Yukon gold potatoes
3/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon harissa
2 cornichons, finely chopped
1 lemon, cut into wedges
1 cup chickpea flour
1 cup cornstarch
1/4 teaspoon cayenne pepper
2 large eggs
1 pound skinless hake fillet
Tartar sauce, for serving
1/4 cup chopped parsley, optional

Steps:

Preheat the oven to 450 degrees F. Place an empty baking sheet in the oven to heat.
Cut the potatoes into 1/2-inch wedges. Toss with 2 tablespoons of the oil and season with salt and black pepper. Spread the potatoes evenly on the heated baking sheet, return to the oven and roast until dark golden at the edges and slightly crisp, about 20 minutes.
Meanwhile, combine the mayonnaise, harissa, cornichons and a squeeze of lemon juice in a small bowl. Cover and refrigerate.
Whisk together the chickpea flour, cornstarch, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a shallow dish. Whisk the eggs with 1/4 cup water in another dish. Cut the fish into 2 by 1-inch planks. Dredge the fish in the chickpea flour mixture, dip in the egg and then dredge again in the flour mixture. Set aside on a baking sheet to rest.
Heat the remaining 3/4 cup oil in a 10-inch cast-iron skillet over medium-high heat until it shimmers. Add the fish in batches and fry until golden brown and cooked through, about 2 minutes per side. Remove to a cooling rack or paper towels to drain. Season with salt and black pepper.
Serve the fish with the potatoes, tartar sauce and lemon wedges. Garnish with parsley, if desired.

Tips:

Use high-quality, fresh fish for the best results.
Make sure the fish fillets are boneless and skinless.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
The batter should be thick enough to coat the fish fillets evenly, but not too thick that it's difficult to spread.
Fry the fish fillets in hot oil until they are golden brown and cooked through.
Serve the fish and chips with your favorite dipping sauce, such as tartar sauce, malt vinegar, or ketchup.

Conclusion:

This gluten-free fish and chips recipe is a delicious and easy-to-make meal that the whole family will enjoy. The fish is crispy on the outside and flaky on the inside, and the chips are golden brown and fluffy. Serve with your favorite dipping sauce for a complete meal.