The Timeless Classic: Gluten-Free Fish and Chips
Fish and chips have long been a beloved dish, with roots tracing back to the 19th century. This British staple has stood the test of time, offering a satisfying crunch and comforting taste. However, for those with coeliac disease or gluten intolerance, finding a safe and delicious version can be a challenge. Thankfully, gluten-free fish and chips provide the perfect alternative, ensuring that everyone can savour this classic meal.
The Origins of Fish and Chips
The history of fish and chips is fascinating. Fried fish was introduced to Britain by Sephardic Jewish immigrants in the 17th century, who brought their tradition of frying fish in a light batter. At the same time, fried potatoes were becoming popular across Europe. By the 1860s, the two elements were combined, and the first fish and chip shops, known as “chippies,” appeared in London and Lancashire. The dish quickly gained popularity, becoming an affordable and filling meal for the working class.
During World War II, fish and chips were one of the few foods not subject to rationing in the UK, further cementing their status as a national favourite. Over time, the dish evolved, with regional variations appearing across the country. While the traditional version uses wheat flour in the batter, modern dietary needs have led to the development of gluten-free alternatives.
Choosing the Right Fish
The choice of fish plays a crucial role in creating the perfect fish and chips. Traditionally, cod and haddock have been the most popular options due to their mild flavour and firm texture. However, other varieties like pollock, hake, and snapper can also be used. When making gluten-free fish and chips, it is important to ensure that the fish is fresh, as this enhances both taste and texture.
Sustainable sourcing is another key factor. Overfishing has led to concerns about the availability of some fish species, making it essential to choose responsibly sourced seafood. Many fish and chip shops now offer certified sustainable options, ensuring that the dish can be enjoyed without harming the environment.
The Secret to a Perfect Gluten-Free Batter
The batter is what makes or breaks a great fish and chips experience. Traditional batter contains wheat flour, which gives it structure and crispiness. However, for a gluten-free version, alternative flours must be used. Rice flour, chickpea flour, and cornflour are excellent options, as they create a light and crispy coating.
One of the key techniques in achieving the perfect batter is using a cold liquid. Gluten-free beer or sparkling water adds effervescence, resulting in a light and airy texture. Additionally, a pinch of baking powder can help enhance crispiness. Letting the batter rest before frying allows the ingredients to fully combine, improving the overall texture.
The Role of Frying Techniques
Proper frying techniques are essential for achieving crispy fish and chips. The oil must be heated to the right temperature, typically around 180°C. If the oil is too hot, the batter will burn before the fish cooks through. If it is too cool, the batter will absorb excess oil, resulting in a greasy texture.
The type of oil used also matters. Traditionally, beef dripping was favoured for its rich flavour. However, for a lighter and gluten-free option, vegetable oils like sunflower or rapeseed oil work well. Double frying is another trick that helps achieve a crispier texture. By frying the fish initially at a slightly lower temperature and then finishing it at a higher heat, the batter becomes perfectly golden and crunchy.
The Best Chips for the Dish
No serving of fish and chips is complete without perfectly cooked chips. Thick-cut chips are the traditional choice, providing a balance of crispy exterior and fluffy interior. The type of potato used significantly impacts the texture. Varieties such as Maris Piper or King Edward are excellent for their high starch content, which helps create the ideal crunch.
The process of preparing chips involves a few key steps. First, the potatoes should be peeled and cut into uniform pieces. Soaking them in cold water for at least 30 minutes removes excess starch, which prevents them from becoming too soft. Once drained and dried, they should be fried at a lower temperature before being cooked again at a higher heat to achieve that signature crunch.
Accompaniments That Enhance the Experience
Fish and chips are often enjoyed with a range of delicious accompaniments. Mushy peas are a traditional side, offering a sweet and savoury contrast to the crispy fish. Made from marrowfat peas, they add both texture and flavour to the meal.
Tartar sauce is another popular addition. The tangy, creamy sauce, typically made from mayonnaise, capers, pickles, and lemon juice, complements the fish beautifully. For a gluten-free version, it is important to check that all ingredients are free from gluten.
For those who enjoy an extra kick, gluten-free curry sauce is a great choice. This mildly spiced sauce is a favourite in some regions of the UK and pairs wonderfully with both the fish and chips. A drizzle of vinegar, whether malt (gluten-free) or apple cider, can also enhance the dish by adding a sharp contrast to the crispy batter.
The Growing Popularity of Gluten-Free Fish and Chips
As awareness of gluten intolerance and coeliac disease has increased, more restaurants and takeaway shops have started offering gluten-free fish and chips. Many establishments now use dedicated fryers to avoid cross-contamination, ensuring a safe experience for those with dietary restrictions.
Supermarkets have also embraced this trend, stocking frozen gluten-free fish fillets and chips. This allows people to enjoy the dish at home without the worry of gluten exposure. With more people opting for gluten-free diets, it is no surprise that demand for safe and delicious versions of classic meals continues to grow.
Enjoying a British Classic Without Compromise
Gluten-free fish and chips provide an inclusive way for everyone to savour this timeless dish. By using the right ingredients and techniques, the same crispy texture and delicious flavour can be achieved without any gluten. With more options now available in restaurants, takeaways, and supermarkets, enjoying a safe and tasty fish and chips experience has never been easier.
For those who have yet to try gluten-free fish and chips, now is the perfect time to give them a go. Whether dining out or making them at home, this dish remains a comforting favourite that brings joy to many. So, next time you are craving a classic British meal, rest assured that a gluten-free version can be just as delicious and satisfying.
Gluten-Free Fish and Chips
Fish and chips have long been a beloved dish, with roots tracing back to the 19th century. This British staple has stood the test of time, offering a satisfying crunch and comforting taste.
4
servings25
minutes30
minutesKeep the screen of your device on
Ingredients
- Ingredients
210 g 210 self-raising gluten-free flour
4 4 fish fillets (I used snapper)
1 teaspoon 1 gluten-free baking powder
300 ml 300 gluten-free beer (must be ice-cold)
2 teaspoons 2 salt
Extra self-raising gluten-free flour for dusting
Oil for frying
- Optional:
Directions
- Instructions
- Pop your deep fryer or a pan of oil on and heat it to 180°C.
- If using a pan, use a thermometer to ensure the correct temperature.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- Pour in 300ml of ice-cold gluten-free beer and whisk like crazy until smooth.
- The batter should be neither too thick nor too thin.
- Cover with cling film and refrigerate for at least 30 minutes—colder batter makes crispier fish.
- For my chip recipe, check out my profile. I also have mushy peas, tartar sauce, and curry sauce recipes on my website.
- Trim your fish if needed, removing any thin ends to prevent overcooking (save them for stocks or seafood curry).
- Pat the fish dry, then lightly dust a plate with extra gluten-free flour and coat the fish.
- This helps the batter stick properly.
- Once all your fish is floured, dip them one by one into the batter and carefully place them into the hot oil.
- Cook in batches, depending on the size of your pan.
- When the fish rises to the top and turns golden brown, it’s usually ready.
- Remove the fish and place it on a draining rack or paper towels to absorb excess oil.
- Now, enjoy your gluten-free fish and chips! Get my chips, mushy peas, curry sauce, and tartar sauce recipes.
