Ingredients:

  • 1 cup (120g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ teaspoon Ground Black Pepper
  • ¾ cup (177ml) Cold Sparkling Water
  • 1 tablespoon Apple Cider Vinegar
  • 2 (6-8 oz/170-225g each) Cod fillets (skinless and boneless), or Haddock/Pollock
  • Salt and freshly ground Black Pepper, to taste
  • 2 large Russet Potatoes (about 1 lb/450g), peeled and cut into ½-inch thick fries
  • Vegetable Oil or Peanut Oil, for frying
  • Lemon wedges, for serving
  • Fresh parsley, chopped (optional)
  • Malt Vinegar, for serving

Instructions:

  1. Rinse the cut potatoes under cold water to remove excess starch. Pat dry with paper towels.
  2. Heat the oil in the pot to 300°F (150°C). Fry the potatoes in batches until softened but not browned (about 5-7 minutes). Remove from oil and drain on a wire rack. Let cool.
  3. In a bowl, whisk together the gluten-free flour, baking powder, salt, and pepper. Gradually whisk in the cold sparkling water and apple cider vinegar until just combined. Don’t overmix; a few lumps are fine.
  4. Increase the oil temperature to 375°F (190°C). Fry the chips again until golden brown and crispy (about 3-5 minutes). Remove and drain on a wire rack. Season with salt.
  5. Pat the fish fillets dry with paper towels. Season with salt and pepper.
  6. Dip each fish fillet into the gluten-free batter, ensuring it’s fully coated. Carefully lower the battered fish into the hot oil (375°F/190°C).
  7. Fry the fish for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  8. Remove the fish from the oil and drain on a wire rack. Serve immediately with the chips, lemon wedges, and your choice of condiments.