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Nutrition Facts
Serving Size 1 (150g) Recipe makes 4 servings
Calories 205
Calories from Fat 10		(5%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 62mg		20%
Sodium 116mg		4%
Potassium 317mg		9%
Total Carbohydrate 17.9g		5%
	Dietary Fiber 0.4g	1%
	Sugars 0.2g
Protein 28.4g		56%
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Gluten Free Fish & Chips

Recipe #253082 | 20 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: zepharum
Sep 14, 2007

Okay, so the recipe isn't for fish & chips, just the fish. Chips I'm sure you can figure out yourself! This recipe is from "125 Best Gluten Free Recipes". Just one tip: Do not omit the paprika - it helps the batter to brown!

SERVES 4 (change servings and units)

Ingredients

2 egg whites
1/3 cup cornstarch
1/2 teaspoon paprika
1 lb fish fillet (cod, sole, and haddock all work well)
1/4 cup sweet rice flour
oil (for frying)

Directions

1
Preheat oil in deep fryer or wok to 350°F.
2
In a small bowl, using an electric mixer, beat the egg whites until stiff but not dry. Sift cornstarch and paprika over the beaten egg whites. With a rubber spatula, fold it together. Set aside.
3
Rinse fillets under cold running water and pat dry with paper towels. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
4
Deep fry the fish for 2 to 4 minutes on each side or until the coating is crisp and the fish is fork tender. Blot on paper towels.

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Featured Reviews for This Recipe

From: Chef #1451745

On Nov 17, 2009

This recipe was a great base! We added some garlic salt and onion powder to the mix. To get it to stick to the fish we used more of a stir than a fold with the batter to soften it up a bit. The recipe does require doubling if you are going to make enough fish for two people. We also subbed Better Batter for the rice flour.. Oh I love my better batter!!

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From: grunig

On May 24, 2009

I am not sure how you do it without adding water to the batter. Mine was so thick I had to add cold water or it wouldn't coat the fish. After adding the water it was fine. I also had to double fry the fish to get the batter crisp. Upon the first frying the batter came out soggy, but popping it back in the fryer for just a minute fixed that. Maybe it was my addition of water that caused it, I don't know. I will probably try this again but play around with the seasoning a bit more. I did add onion powder, garlic powder, salt and pepper to the batter because of the previous review. Thanks for posting a decent base recipe.

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From: Kamark

On Sep 21, 2008

This breading isn't bad, but it was much blander and puffier than we hoped; the breading almost had a pillowlike texture. It's possible that we had the oil too hot, so that might have made a difference. We haven't had much luck finding a good wheat-free fish & chips recipe, so we're grateful that this was posted, but we'll also continue to keep looking for other wheat-free fish & chips recipes.

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