Battered fish and chips is an all-time favourite. Try this gluten-free version served with a mix of potato and sweet potato chips.
Serves44
Cook time55 mins55 minutes
Prep time25 mins25 minutes
Ingredients
500g potato, peeled
500g gold sweet potato, peeled
1/4 cup (60ml) olive oil
500g boneless firm fish fillets
Vegetable oil, to deep-fry
1 cup (135g) gluten-free plain flour
1/2 tsp sea salt
1 cup (250ml) chilled soda water
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 210°C. Line 2 large baking trays with baking paper. Cut the potato and sweet potato crossways into 1cm-thick slices. Cut each slice into 1cm-thick batons.
Step 2
Cook the potato and sweet potato in a large saucepan of boiling water for 4 mins or until just tender. Drain well. Pat dry with paper towel. Transfer to a bowl. Drizzle with the oil. Season and toss to coat. Place the potato and sweet potato in a single layer over the prepared trays. Place in the oven and cook, turning occasionally, for 50 mins or until golden and crisp.
Step 3
Meanwhile, pat the fish dry with paper towel. Cut fish into 8 even portions. Pour vegetable oil into a non-stick frying pan or wok. Heat over medium-high heat. Place the flour and salt in a bowl. Slowly add the chilled soda water, whisking constantly until just smooth (add a little extra soda water if batter is too thick). Dip the fish in the batter to coat, allowing excess batter to drain off. Cook half the fish in the oil for 2-3 mins each side or until crisp and cooked through. Place on a wire rack over a baking tray to drain. Repeat with remaining fish.
