Although I was born and raised in California, I currently live in England. It took me a while to work it out, but I think I finally have it: fries = chips. chips = crisps. Yes? I may still be a little confused, by my 2-year old asked me to change his ‘nappy’ today so at least someone has it figured out.
I’m not usually big on fried food but dang…. they know how to make killer fish and chips here. I’ve seen lines of people around the block at the most popular shops. Unfortunately, I’ve never seen a version made without wheat and that wasn’t fried in questionable oils. I found myself obsessively wondering if a clean re-make was possible. I’ll let you be the judge of how well I did, but I will say that there are no leftovers when I make this.
Also – a big shout out to Erika Liu for the beautiful food photography. You’re amazing!
Gluten-Free Fish and Chips
Hands-on time: 20 minutes / Total time: 60 minutes
Servings: 3-4
Ingredients:
For the fish:
- 1.5lb (600 grams) firm white fish such as cod, halibut, tilapia, or pollock
- 2/3 cup (70 grams) ground almonds or almond flour
- 1/3 cup (40 grams) tapioca flour
- 1 teaspoon (5ml) baking powder
- 1 teaspoon (5ml) sea salt
- ¼ teaspoon (2ml) ground black pepper
- ¼ teaspoon (2ml) paprika or cayenne pepper
- 1/8 teaspoon (1ml) garlic powder
- ½ cup (120ml) bone broth (or sub your own clean broth or water)
- 1 egg
- 2 Tablespoons (30 ml) extra virgin coconut oil
- 2 Tablespoons (30 ml) duck or goose fat, or lard*
- 1 lemon (optional)
- Apple cider vinegar (optional; malt vinegar is the traditional choice but it contains gluten)
*Complete side note:it’s really easy to get duck and goose fat here, which is an incredible source of vitamin K2. I recommend using it took your fish, but sub whatever high-heat ancestral fat you can get.
For the chips:
- 2 lbs/1kg large white potatoes such as Russet
- 2 Tablespoons (30 ml) coconut oil, duck or goose fat, or lard
- Sea salt and ground black pepper to taste
Instructions:
- Pre-heat oven to 450F (230C).
- Cut potatoes into fry/chip shapes, then put in a bowl of water to soak.
- Whisk together fish batter ingredients: almond flour, tapioca flour, baking powder, sea salt, pepper, paprika or cayenne, garlic powder, bone broth, and egg. Put this batter in the refrigerator for at least 15 minutes.
- Melt the fat that you will use for your potatoes. Drain the water off your potatoes and mix them with the melted fat. Mix with sea salt and pepper to taste.
- Place potato pieces in a roasting pan or two, so that they are in one single layer (no overlap). Place in the oven and check/flip every 10 minutes until golden and crisp.
- Meanwhile start heating your coconut oil and duck or goose fat (or lard) in a large pan on the stove. Keep it below the smoke point, but still very hot.
- Dredge your fish pieces in the batter and immediately add them to the hot oil. Cook 2-3 minutes per side, until golden. Remove to cooling/draining rack.
- Serve fish and chips with vinegar and/or a slice of lemon. Extra credit for eating it in a large piece of butcher paper with a hard cider. Enjoy!
Tried it? I’d love to hear how it went! Please update me with a comment or via the social links below.