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Gluten-free battered fish and chips

  • 0:25 Prep
  • 0:55 Cook
  • 4 Servings


  • 500g potato, peeled
  • 500g orange sweet potato, peeled
  • 1/4 cup (60ml) olive oil
  • 500g boneless firm fish fillets
  • Vegetable oil, to deep-fry
  • 1 cup (135g) gluten-free plain flour
  • 1/2 teaspoon sea salt
  • 1 cup (250ml) chilled soda water


  • 1
    Preheat oven to 210C. Line 2 large baking trays with baking paper. Cut the potato and sweet potato crossways into 1cm-thick slices. Cut each slice into 1cm-thick batons.
  • 2
    Cook the potato and sweet potato in a large saucepan of boiling water for 4 mins or until just tender. Drain well. Pat dry with paper towel. Transfer to a bowl. Drizzle with the oil. Season and toss to coat. Place the potato and sweet potato in a single layer over the prepared trays. Place in oven and cook, turning occasionally, for 50 mins or until golden and crisp.
  • 3
    Meanwhile, pat fish dry with paper towel. Cut fish into 8 even portions. Pour vegetable oil into a non-stick frying pan or wok. Heat over medium-high heat. Place the flour and salt in a bowl. Slowly add the chilled soda water, whisking constantly until just smooth (add a little extra soda water if batter is too thick). Dip the fish in the batter to coat, allowing excess batter to drain off. Cook half the fish in oil for 2-3 mins each side or until crisp and cooked through. Place on a wire rack over a baking tray to drain. Repeat with remaining fish. Serve with the chips.

Source: taste.com.au


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