Recipe: Fish & Chips – gluten free

Who doesn’t love an evening of fish and chips?! The problem is that the trusty old dish has transformed from a wholesome hearty meal into a dripping in trans fats deep fried mess. Fried fish in a gunky batter is pretty rank in my opinion. Bu tif you love fish and chips its really not difficult to make it yourself. Or even better – get the kids to make it 🙂

Fish and Chips - Gluten Free

  • Servings: 4
  • Difficulty: moderate
  • Print

Ingredients:

3 x Fish fillets (chunky such as Cod or Hake) x 3

6 x Potatoes

2 tbsp rapeseed oil

Seasalt

4 tbsp x Almond flour

1 x egg

1 x tsp dried thyme

Salt & Pepper to taste

Method:

Cut the potatoes into chips. Spread the chips onto baking trays and lightly coat with rapeseed oil and salt. Cook for 60 mins or until brown (not black like my last ones!) turning every 15 mins.

Slice the fish into fingers. Beat the egg and place into a bowl. Mix the almond flour, salt, pepper and thyme in another bowl. Dip the fish pieces into the egg then into the dry mix coating each piece. Place on a baking dish and cook for 20 mins turning halfway.

Health benefits:

Potatoes are high in fibre (if you leave the skin on), a good source of vitamin C and B6. They can be troublesome for those with blood sugar issues however they do get a bad rep and are a perfectly good vegetable. Fish is high in Omega 3 which has benefits for brain health, skin and nerves.

Have you ever made your own fish and chips? Do you have a favourite recipe?

Let me know by commenting below or sending a message.

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About the author

Emma Wight-Boycott MSc is a natural health advocate with a passion for simplifying the science. Emma works with postnatal mums, weekend runners and those with digestive issues to rediscover their health mojo!

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