Ingredients:

  • 2 large Maris Piper potatoes (about 600g/21 oz), peeled and cut into chunky chips (approx. 1.5cm / 0.5 inch thick)
  • 2 tbsp sunflower oil, for frying (plus extra for greasing the baking sheet)
  • Sea salt and freshly ground black pepper, to taste
  • 150g (1 cup + 2 tbsp) gluten-free all-purpose flour blend (containing xanthan gum - if not, add 1/2 tsp xanthan gum)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 200ml (3/4 cup + 1 tbsp) ice-cold sparkling water (or club soda)
  • 1 tbsp apple cider vinegar
  • 2 tbsp vodka (optional, but helps with crispness!)
  • 2 x 175g (6 oz) cod fillets, skinless and boneless, patted dry
  • Sunflower oil, for deep frying (approx. 1 litre / 4 cups)
  • Lemon wedges
  • Malt vinegar
  • Tartar sauce

Instructions:

  1. Soak the chipped potatoes in cold water for at least 30 minutes to remove excess starch. Drain well and pat dry. Preheat oven to 200°C/400°F/Gas Mark 6. Toss chips with oil, salt, and pepper on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and pepper. In a separate bowl, combine the ice-cold sparkling water, apple cider vinegar, and vodka (if using). Gradually whisk the wet ingredients into the dry ingredients until just combined. Don't overmix! A few lumps are okay. Let the batter rest in the fridge for at least 15 minutes.
  3. Pat the cod fillets dry with paper towels.
  4. Heat the sunflower oil in a large saucepan or Dutch oven to 180°C/350°F (use a deep-fry thermometer to monitor the temperature). Dip each cod fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil. Fry for 4-5 minutes per side, or until golden brown and the fish is cooked through (internal temperature reaches 63°C/145°F). Remove the fish with a slotted spoon or spider strainer and drain on a wire rack lined with paper towels.
  5. Serve the Crispy Gluten-Free Fish and Chips hot, with lemon wedges, malt vinegar, and tartar sauce, if desired.