To celebrate National Fish and Chip Day we are sharing Gill Books author Gearoid Lynch’s Gluten Free Fish and Chips recipe from his debut cookery book My Gluten Free Kitchen.
TRADITIONAL FISH AND CHIPS
There is something special about a good fish and chips. The key is a crisp batter, fresh fish and a floury potato. I think you’ll find that this recipe is even better than its usual alternative.
- vegetable oil, for frying
- 150g gluten-free plain white flour blend
- zest of 1 lemon
- 2 sprigs of fresh dill, chopped
- salt and freshly ground black pepper
- 4 x 180g pieces of whatever white fish is
- in season, boned (ask your fishmonger
- to do this for you)
- tartare sauce (page 167), to serve
- lemon wedges, to serve
- for the batter:
- 80g gluten-free plain white flour blend
- 80g cornflour
- ¼ tsp gluten-free baking powder
- 160ml gluten-free lager
- ¼ tsp white wine vinegar
- for the home-cut chips:
- 8 large Maris Piper potatoes
Place the flour blend, cornflour and baking powder in a large bowl and mix together, then make a well in the centre. Add the beer and vinegar, season with a little salt and pepper and whisk to combine into a batter. Leave to rest for 1 hour in the fridge or you could even make the batter the day before you need it.
While the batter is resting, peel the potatoes and cut them into even rectangular chips. Steam the chips for 8 minutes in a steamer or in a colander set over a pot of boiling water. Once the chips are slightly tender, remove them from the heat and leave to cool.
Heat the oil in a deep-fat fryer until it reaches 180°C. Preheat the oven to 130°C.
To prepare the fish, place the flour in a large, shallow dish with the lemon zest, dill and seasoning. Coat the fish in the flour and shake off any excess. Next, coat the fish in the batter and gently lower it into the fryer, placing the fish away from you.
Cook for 6–8 minutes, depending on how thick the fish is. The cooked fish must be moist and slightly undercooked and the batter should be quite crisp. Transfer to a baking tray and keep the fish warm in the oven while you cook the chips.
To finish cooking the chips, bring the fryer back up to 180°C, add the chips and cook for 5 minutes, until they are crisp and golden with a fluffy texture in the centre. Drain on kitchen paper and season.
Serve the fish and chips with tartare sauce and a lemon wedge.
Get ahead: You could make the batter one day in advance.
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If you enjoyed this recipe, check out Gearoid’s book My Gluten Free Kitchen for even more delicious gluten free recipes.
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About the Author
In 2002 Gearóid Lynch and his wife Tara purchased the historic post-house building in Cloverhill, Co Cavan, Ireland and lovingly restored it to its original charm. Together, they run The Olde Post Inn alongside their dedicated team and it has become an award winning food destination lauded by food critics and loyal customers alike. Since his diagnosis with coeliac disease in 2013, Gearóid can adapt the majority of his menus for gluten-free diners in his restaurant.
Gearóid trained as a chef in Killybegs Tourism College and gained experience working in kitchens such as Thornton’s and Le Coq Hardi in Dublin, as well as restaurants in London and Luxembourg. He is a regular contributor to Irish media and a highly respected chef in culinary circles having been appointed to the role of Commissioner General with Eurotoques Ireland in 2011 for a two-year period.
Both from Co. Cavan, Gearóid and Tara live locally with their four children, Orán, Lorcan, Emma and Eoin.
Check out Gearoid’s website for more information.