Fish and Chips Recipe

White fish: Choose fresh fillets of cod or haddock for the best results.

Gluten-free flour: A blend of gluten-free flours that will provide the right texture for the batter.

Baking powder: Helps the batter to rise and become airy.

Salt: Enhances the flavor of both the fish and the batter.

Cold sparkling water: Creates a light and crispy batter when mixed with the flour.

Potatoes: Peeled and cut into fries, these are the perfect side for the fish.

Vegetable or canola oil: Used for frying both the fish and the fries to golden perfection.

When preparing the batter for the fish, ensure the sparkling water is ice-cold. This helps create a lighter, crispier coating. Additionally, when frying the potato fries, fry them twice: first at a lower temperature to cook them through, and then at a higher temperature to achieve that perfect golden and crispy exterior.

• white fish - Substitute with tilapia: Tilapia is a mild-flavored fish that works well in fried dishes and is widely available.

• gluten-free flour - Substitute with rice flour: Rice flour is a common gluten-free alternative that provides a light and crispy texture when fried.

• baking powder - Substitute with gluten-free baking powder: Ensure the baking powder is gluten-free to maintain the integrity of the gluten-free recipe.

• salt - Substitute with sea salt: Sea salt can be a more flavorful alternative and is naturally gluten-free.

• cold sparkling water - Substitute with club soda: Club soda has similar carbonation and will help create a light, airy batter.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are naturally gluten-free, providing a nutritious twist.

• vegetable or canola oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and neutral flavor, making it ideal for frying.

• Allow the fish fillets and potato fries to cool completely at room temperature. This prevents condensation, which can make them soggy when stored.

• Place the cooled fish and chips on a baking sheet lined with parchment paper, ensuring they are not touching each other. This step helps to maintain their crispy texture.

• Transfer the baking sheet to the freezer and let the fish and chips freeze for about 1-2 hours. This initial freezing step, known as flash freezing, prevents them from sticking together.

• Once frozen, remove the fish and chips from the baking sheet and place them into separate airtight containers or resealable freezer bags. Label the containers with the date to keep track of their freshness.

• When ready to reheat, preheat your oven to 400°F (200°C). Place the frozen fish fillets and potato fries on a baking sheet lined with parchment paper.

• Bake the fish for about 15-20 minutes, turning halfway through, until they are heated through and crispy. For the chips, bake for 10-15 minutes, also turning halfway, until they regain their golden, crispy texture.

• For an extra crispy finish, you can also reheat the fish and chips in an air fryer at 375°F (190°C) for about 10 minutes, shaking the basket halfway through.

• Serve the reheated fish and chips immediately with your favorite gluten-free condiments to enjoy them at their best.

• Preheat your oven to 375°F (190°C). Place the fish fillets and fries on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are hot and crispy.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the fish and chips in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through, until they are warmed through and crispy.

• If you prefer using a microwave, place the fish and fries on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Heat on medium power for 2-3 minutes, checking halfway through. Note that this method may not retain the crispiness as well as the oven or air fryer.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of oil and reheat the fish fillets for about 2-3 minutes per side until they are hot and crispy. For the fries, toss them in the skillet for 3-5 minutes, stirring occasionally, until they are heated through and crispy.

• Deep frying pan: A large pan with high sides to hold enough oil for deep frying the fish and chips.

• Thermometer: Used to measure the temperature of the oil to ensure it reaches 350°F (175°C).

• Mixing bowl: A bowl to whisk together the gluten-free flour, baking powder, salt, and sparkling water.

• Whisk: A tool to mix the batter ingredients until smooth.

• Paper towels: Used to pat the fish fillets dry and to drain the fried fish and chips.

• Tongs: Used to carefully place the battered fish into the hot oil and to remove the fried fish and chips.

• Peeler: To peel the potatoes before cutting them into fries.

• Knife: To cut the peeled potatoes into fries.

• Cutting board: A surface to safely cut the potatoes.

• Plate: To hold the fish fillets after they are battered and before they are fried.

• Serving platter: To serve the hot fish and chips once they are cooked.

• Measuring cups: To measure the gluten-free flour and cold sparkling water accurately.

• Measuring spoons: To measure the baking powder and salt accurately.

Prepare ingredients in advance: Peel and cut the potatoes ahead of time, storing them in water to prevent browning.

Use a deep fryer: A deep fryer can maintain a consistent temperature, making the frying process quicker and more efficient.

Preheat the oil: Start heating the oil while preparing the batter and fish to save time.

Batch cooking: Fry the fish and fries in batches to ensure even cooking and reduce overall cooking time.

Dry the fish well: Patting the fish fillets dry ensures the batter sticks better and fries faster.