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Lynds
Sep 10, 20203 min read

Classic Homemade Gluten Free Fish & Chips

With homemade slaw and tartar sauce


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I love fish and chips, but I usually end up with big regrets when I eat them out. They are full of serious grease and as much as I enjoy eating it, give my stomach 30 minutes and I wish I hadn't. That's the beauty of making fish and chips at home.... I can control the oil, make these super tasty with out the regret and I can make it organic and natural too!






I started with wild caught cod portions and got to work on making a beer batter for these little suckers.





I used 1 1/2 cup of paleo blend flour and 3/4 cup of arrowroot starch. I added in 2 Tsp of garlic and 2 Tsp of paprika 2 Tsp of baking powder and a pinch of salt.


I added in half the tall can of beer to start and checked the consistency of the mix, and slowly added more beer as needed. The batter should be thick enough to stick to the fish but not so thick that you risk breaking up the fish just trying to submerge it. If you end up runny, add more flour until you find balance.



Once the fish is well coated, transfer them a few at a time to a pan with some avocado oil in it. You don't need a ton of oil, but enough to have the bottom covered. Your fish should start sizzling right away so make sure your pan is hot before the fish goes in. Watch this and flip when ready. To keep the oil level down in this I simply crisp up the batter in the pan and I transfer the fish to a baking rack for the oven to cook through.... see healthy'ish!






I also had potatoes from my garden so I cut these up into wedges and sprinkled with a bit of avocado oil and pink salt and also placed in the oven at 350 degrees. I had the fries in cooking prior to starting to fry the fish as they do take longer to cook than the cod does. Timing it this way helps to ensure everything is done at the same time.


Once both were in the oven I started on the coleslaw and tartar sauce.



I also have an abundance of apples right now, so I was sure to shred 1 green apple in for the slaw as well! I chopped some green cabbage and shredded up some carrots I bought at my favourite organic farm.




Because of the apple, I wanted to make this a bit of a tart coleslaw.




I mixed 1/2 a cup of mayonnaise with 2 Tbsp of apple cider vinegar and 2 Tbsp of grainy dijon mustard. To enhance the flavour again, I added some crushed peppers and some dill and tossed this up.



For the tartar, I used 1 cup of mayonnaise with 1 Tsp crushed garlic, about 4 chopped pickled peperocini peppers and more dill. I stirred this up and added some pepper to taste and it was a unique and slightly spicy/tangy tartar sauce.




Plated out I feel like this looked like the real deal, take out fish and chips! It was crunchy and delicious with all the pairings you want to see with a classic fish and chips splurge!



The Recipe:


Fish:


1 1/2 cup of paleo blend flour and 3/4 cup of arrowroot starch. I added in 2 Tsp of garlic and 2 Tsp of paprika 2 Tsp of baking powder and a pinch of salt. Add half a tall can of beer in and mix, add more beer in as necessary to get a thick but not too thick batter that will coat the fish.


Fry in a high heat oil on both sides until the batter is crispy, then transition to a baking tray to fully cook in the oven at 350 degrees. Probably no more than 15 minutes depending on the size and thickness of your fish.


Fries are just wedged potatoes, with a drizzle of oil and pink salt. These oven cook at 350 degrees for between 40 - 50 minutes. Watch them and flip half way through the process for even crispiness.


Coleslaw:


Cabbage, green apple and carrots.

The dressing is 1/2 a cup of mayonnaise with 2 Tbsp of apple cider vinegar and 2 Tbsp of grainy dijon mustard, seasoned with dill and crushed peppers.


Tartar:

1 cup of mayonnaise with 1 Tsp crushed garlic, about 4 chopped pickled peperocini peppers and more dill.

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