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Gluten Free Tempura Fish and Chips with Mushy Peas

Say hello to my gluten free temnpura-battered fish and chips recipe! It's golden, light and crispy, just like what you'd get from a fish and chip shop.
Course Main Course
Servings 2 people

Ingredients

  • 2 skinless, boneless, cod loins

For the batter

  • 110 g FREEE by Doves Farm self-raising flour
  • 150 ml fizzy water
  • 1/2 tsp FREEE by Doves Farm baking powder
  • 1 tsp salt
  • 1 litre vegetable oil for frying
  • A little extra gluten free flour for dusting later

For the chips

  • 4 medium maris piper potatoes

For the mushy peas:

  • 150 g frozen peas
  • 50 g margarine (dairy free if needed)
  • 7-8 fresh mint leaves
  • 1 tbsp yoghurt (dairy free or lactose free if needed)
  • half lemon juice

Instructions

  • Pour up to 1 litre of vegetable oil into a large saucepan (approx 20cm wide) so it's half full. Put this on at a medium heat and allow it to reach 180-200c.
  • Start preparing your chips. Cut your potatoes in half, then cut each half into 1cm strips, lengthways. Place in cold water and bring to the boil in a saucepan, then allow to simmer for 4 minutes before draining. Allow these to drain and dry on kitchen roll.
  • Get a mixing bowl and add all your dry ingredients needed for making your gluten free batter. Add your fizzy water to the bowl. Take a big whisk and whisk it all together, getting as much air into it as possible.
  • Roll your cod loins in gluten free flour (important to do this so the batter sticks!) before placing them in the batter mix. Then ensure that they're evenly coated.
  • Hopefully your oil has reached 180-200c by now, so slowly lower your coated cod loins into the hot oil. It might spit a little so be careful and don't drop it in in case it splashes. When the batter looks crisp and slightly golden, it's done. This should take about 5 minutes. Remove the fish with a slotted spoon and place it on a plate with kitchen roll and allow to drain.
  • Next, you can either add your chips to the hot oil for 5-10 minutes or until golden. OR you can place them onto a baking tray, drizzle with oil and bake in the oven for 15-20 minutes.
  • For super quick and easy mushy peas, fry your frozen peas in dairy-free margarine in a frying pan on a medium heat for 5 minutes. Add freshly chopped mint leaves, squeeze half a lemon and add your yoghurt. Blend it with a hand blender until smooth.
  • Enjoy!