Crispy & Healthy Gluten-Free Fish and Chips: Your Ultimate Homemade British Classic

Experience the ultimate British comfort food with this delightful gluten-free rendition of fish and chips. Imagine a succulent, tender slab of flaky fish, encased in a uniquely crunchy coating, perfectly complemented by a tangle of golden, crispy fries, and a vibrant side of fresh, savory mushy peas. This recipe promises to satisfy your deepest comfort food cravings without the guilt or gluten. The fish’s coating, incredibly crisp, achieves its delightful texture through clever pan-frying rather than deep-frying, making it much lighter. The fries are designed for ease, simply baked in the oven to perfection, while the mushy peas are bright, fresh, and taste like a breath of spring. This isn’t just a meal; it’s a healthier, more accessible take on a culinary icon that proves you don’t need to sacrifice flavor or texture for a lighter approach. (Skip straight to the delicious recipes.)

This month, our ongoing Eat the World recipe challenge transports us to the charming and storied lands of England. Beyond its globally recognized contributions to literature with Shakespeare, its iconic double-decker buses, the revolutionary music of The Beatles, and the pageantry of royal weddings, England offers a rich tapestry of culinary traditions. It’s a nation of tea aficionados, where “popping to the pub for a pint” is a cherished ritual, and where world-class contemporary cuisine exists harmoniously alongside time-honored, beloved comfort food classics that evoke a deep sense of nostalgia and warmth.

Among these culinary treasures, what could possibly be more emblematic than a generous portion of moist, tender fish enveloped in a shatteringly crisp batter, alongside fluffy, golden potato fries, all accompanied by a comforting dollop of mushy peas? In this recipe, we embrace that classic spirit but elevate it with a lighter, modern twist. I’ve carefully adapted the traditional recipe to create a truly exceptional gluten-free fish and chips version. This innovative approach features substantial, flaky cod fillets coated in a brilliantly crispy crust made from crushed potato chips, quickly pan-fried for that perfect golden crisp. Complementing the fish are easy-to-prepare oven-baked potato wedges, achieving that coveted combination of tender interior and crunchy exterior. And for the vibrant green side, we have a savory mound of fresh peas, lightly seasoned and mashed to a delightful chunky consistency, tasting wonderfully wholesome and fresh. It’s simple deliciousness, refined for today’s tastes.

My cherished memory of authentic British fish and chips dates back eight years, when I spent a memorable month exploring the British Isles. One crisp afternoon in London, my daughter and I found ourselves on a bustling side street, a little hungry from sightseeing. We stumbled upon a quaint, unassuming “hole-in-the-wall” fish and chip shop, drawn in by the inviting aroma of frying potatoes and fresh fish. Moments later, we were unwrapping a large parcel of newspaper-wrapped goodness, its warmth seeping through the grease-stained paper. Inside lay a huge, piping hot slab of crisply deep-fried fish, perched majestically atop a mound of golden, glistening fries. Tucked among the fries was a small plastic container of grayish-green mashed marrowfat peas, and alongside, a couple of malt vinegar packets. We settled onto the curb, legs stretched out, and in comfortable silence, we munched, murmured appreciation, and savored every unforgettable mouthful. The bustling street around us faded into a blur as we focused solely on the incredible flavors: the fish, astonishingly white, tender, and moist like butter beneath its impossibly crunchy battered coating; the chips, piping hot, wonderfully soft and mealy inside, with irresistible crunchy ridges and ends; and those peas, warm and distinctively brownish-grey, undeniably mushy yet oddly, deeply comforting. It was a perfect moment of simple, profound culinary joy. We licked our fingers clean, crumpled the greasy newspaper, and exchanged satisfied smiles, feeling utterly content.

While I can’t spontaneously hop on a plane to London to relive that exact memory, I can certainly recreate a wonderfully tasty homage to England’s iconic dish right in my own kitchen. My secret? Wrapping a generous, fresh chunk of cod in a delightfully crispy coating of crushed potato chips, then quickly pan-frying it to a golden perfection. The result is just as deliciously crunchy and satisfying as my memory recalls, but without the hassle and mess of deep-frying fish in a large pot of oil. For the chips, I simply slice fresh potatoes and roast them in the oven until they transform into a tantalizing tangle of golden batons—every bit as flavorful and satisfying as their oil-laden fried counterparts, if not more so, with a fraction of the grease. And as for the peas? While I could search for traditional marrowfat peas in a can at a British import shop to achieve that greenish-grey, porridge-like stodge, I prefer a brighter, fresher approach. I opt to quickly cook a bag of vibrant frozen green peas, lightly season them, and give them a rough mash. This creates a fresh, garden-green offering that not only brightens the entire plate but also infuses the dish with a verdant beacon of summery goodness, elevating the whole experience to a new level of freshness and appeal.

Crafting Your Own Batch of Crispy Gluten-Free Fish and Chips

Our innovative approach to this classic eliminates the need for a traditional batter and messy deep-frying. Instead, you’ll simply dredge beautiful, meaty chunks of fresh cod through a simple assembly line: first in gluten-free flour, then in a whisked egg, and finally, into a unique and incredibly flavorful coating of finely crushed potato chips. This ingenious method creates a fantastic crust that remains wonderfully crispy and crunchy, even after a quick sauté in a skillet on your stovetop. It’s a game-changer for homemade fish and chips, delivering all the texture you crave with much less fuss and a healthier profile.

Next up, the beloved chips! The process couldn’t be simpler. You’ll start by cutting a few pounds of fresh potatoes into thick, chunky fries. A quick rinse and drain helps remove excess starch, promoting a crispier exterior. Then, a light toss in a bit of oil, a sprinkle of seasoning, and into the oven they go! Let them roast undisturbed until they reach that irresistible golden perfection—crispy on the outside, fluffy on the inside. It truly sounds easy, because it is!

And what about those peas? While traditional English mushy peas are famously made with dried marrowfat peas, often requiring hours of soaking and cooking (or bought in cans) to achieve that signature porridge-like consistency (think the nursery rhyme: “Pease porridge hot, pease porridge cold, pease porridge in the pot, nine days old.”), my version takes a deliciously fresh detour. For this recipe, I advocate using frozen green peas. With just a touch of simple seasoning, they transform into a bright, sprightly vegetable side that truly makes the entire dish come alive. The vibrant green color and fresh taste offer a wonderful contrast to the richness of the fish and chips. Frankly, with such delicious components, I often find it impossible to decide which element of the plate I like the best.

To serve this gluten-free fish and chips masterpiece, arrange the crispy fish, golden fries, and vibrant mushy peas elegantly on plates. Don’t forget the essential accompaniments: a couple of fresh lemon wedges to squeeze generously over the fish, enhancing its flavor with a zesty burst. For the chips, a cruet of red wine vinegar or plain white vinegar, ready to be drizzled just before eating, provides that classic tangy kick. And for those who enjoy a creamy counterpoint, a dollop of homemade tartar sauce is always a welcome addition. Blimey, that’s absolutely ace!

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Kitchen Frau Notes: The use of crushed potato chips mixed with a bit of sweet rice flour (or regular all-purpose flour for non-gluten-free diets) creates an absolutely fantastic breading. This technique isn’t just for fish; it also works wonders on pork chops or chicken cutlets. The potato chip crumbs deliver an unparalleled crunch that miraculously stays crispy, even after pan-frying, offering a superior texture to traditional breadcrumbs. For best results, use a food processor or mini chopper to get the chips into a fine, uniform crumb consistency, although rolling them with a rolling pin works in a pinch. Don’t hesitate to experiment with different chip flavors; classic plain salted chips are great, but salt and vinegar chips add an extra layer of tangy depth that complements the fish beautifully.

A quick note on vinegar: traditional English fish and chips are often served with malt vinegar, which unfortunately contains gluten. To keep this dish entirely gluten-free, a good substitute is readily available plain white vinegar or a robust red wine vinegar. Both offer that essential tangy counterpoint to the rich fish and chips. If you’re looking to complete your meal with a creamy condiment, this quick and easy tartar sauce recipe is highly recommended.

Gluten Free Fish and Chips and Mushy Peas Recipe

This recipe provides detailed instructions to create a truly memorable and healthier version of this British classic, perfect for a family meal or entertaining guests.

Yields: 4 servings

Prep time: 25 minutes

Cook time: 50 minutes

Ingredients:

For the Oven-Baked Chips:

• 2 to 3 pounds of russet potatoes or other dry baking potatoes (approximately 5 to 6 large potatoes, adjust according to appetite)
• ½ to ¾ teaspoon salt, plus extra for sprinkling after baking
• ¼ teaspoon white pepper
• 1 to 2 tablespoons oil (such as canola, vegetable, or avocado oil)

For the Pan-Fried Fish:

• 4 thick pieces of cod or other firm white fish (such as haddock or pollock), about 4 oz/120gms each, patted dry
• Salt and freshly ground black pepper to taste
• ¼ cup + 2 tablespoons sweet rice flour (also known as glutinous rice flour, or use regular all-purpose flour for non-gluten-free)
• 1 large egg, beaten
• 130 grams (4.6 oz) plain salted potato chips or salt & vinegar flavoured chips (about 6 cups of chips, lightly shaken to settle them)
• 1 tablespoon unsalted butter
• 1 tablespoon oil (such as canola, vegetable, or avocado oil)

For the Green Mushy Peas:

• 3 cups (350gms/12 oz) frozen green peas
• 2 green onions, finely chopped, or ¼ of a small yellow onion, finely minced
• ¼ cup water
• 2 tablespoons unsalted butter
• A small sprinkle of garlic powder (about ⅛ teaspoon)
• Salt and freshly ground black pepper to taste

To Serve:

• Red wine vinegar or plain white vinegar (gluten-free option)
• Fresh lemon wedges
• Tartar sauce for the fish, if desired (find an easy recipe here)

Instructions:

Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet with about ½ tablespoon of the oil designated for the chips. This helps prevent sticking and promotes even browning.

1. Prepare the Oven-Baked Chips:

• Wash the potatoes thoroughly; you can peel them if desired, or simply scrub them well for a more rustic look and added fiber.
• Cut the potatoes into thick, chunky fries, aiming for uniform size so they cook evenly.
• Place the cut potatoes into a large bowl of cold water and swish them around vigorously. This step is crucial for rinsing off excess starch, which helps prevent the fries from absorbing too much oil and contributes significantly to achieving a crispier exterior.
• Drain the water thoroughly. Spread the potato batons onto one half of a clean, dry tea towel. Use the other half of the towel to pat them as dry as you possibly can. The drier the potatoes, the crispier your fries will be.
• Transfer the dried potatoes onto the prepared baking sheet, spreading them in a single layer without overcrowding.
• Sprinkle evenly with the salt and white pepper, then drizzle them with the remaining 1½ tablespoons of oil. Toss everything gently with your hands or a spatula to ensure all potato surfaces are lightly coated with oil.
• Slide the pan into the preheated oven and bake for 45 to 50 minutes, or until the chips are beautifully golden brown and crispy. Halfway through the cooking time (around 20-25 minutes), use a spatula to flip the fries over to ensure even browning and crispness on all sides.

2. Prepare the Green Mushy Peas (While potatoes are baking):

• Finely chop the green onions or small onion.
• In a small saucepan, combine the frozen peas, chopped onion, and ¼ cup water.
• Cover the saucepan with a lid, then bring the mixture to a boil over medium-high heat.
• Once boiling, give the peas a quick stir, then reduce the heat to medium-low. Continue to cook, covered, for 3 to 4 minutes, or until the peas are just tender and retain their vibrant bright green color. Be careful not to overcook them.
• Remove the saucepan from the heat. Stir in the garlic powder, salt, pepper, and butter.
• Using a potato masher, mash the peas until they reach a rough, chunky consistency. If you prefer a slightly smoother texture, you can use an immersion blender for a few quick pulses.
• Place the lid back on the saucepan and set the peas aside to keep warm while you finish the fish.

3. Prepare the Pan-Fried Fish (About 10-15 minutes before chips are done):

• Pat the fish fillets very dry with paper towels. Lightly season them on both sides with salt and pepper.
• In a food processor or mini chopper, pulse the potato chips with 2 tablespoons of the sweet rice flour until they resemble fine breadcrumbs. This ensures a consistent and crispy coating.
• Set up a dredging station with three shallow bowls:
  • Bowl 1: The remaining ¼ cup of sweet rice flour (or regular flour).
  • Bowl 2: The large egg, cracked and beaten well with a fork or whisk.
  • Bowl 3: The potato chip crumbs from the food processor.
• Preheat a large non-stick skillet over medium heat. Add the butter and oil, and heat until the butter is melted and the mixture is just starting to sizzle gently.
• Working one piece at a time, dip each fish fillet first into the flour, ensuring all sides are completely coated, then gently shake off any excess flour.
• Next, dip the flour-coated fish into the beaten egg, allowing any excess to drip off.
• Finally, press the egg-coated fish firmly into the potato chip crumbs, ensuring all surfaces are thoroughly covered and the crumbs adhere well.
• Carefully place the crumbed fish fillets into the hot skillet. Cook for approximately 3 to 4 minutes per side, or until they are beautifully golden brown and cooked through. The exact cooking time will vary depending on the thickness of your fish and the heat of your pan. The fish should flake easily with a fork when done.

4. To Serve:

• If necessary, gently reheat the mushy peas over low heat, stirring occasionally.
• Serve the perfectly crusted fish fillets immediately alongside the crispy oven-baked chips and the vibrant mushy peas.
• Offer fresh lemon wedges for squeezing over the fish to add a bright, zesty note.
• Provide red wine vinegar (or white vinegar) and extra salt for sprinkling over the chips, allowing everyone to season to their preference.
• If desired, serve with a side of creamy tartar sauce for dipping the fish.

Enjoy your fantastic homemade gluten-free fish and chips!

Guten Appetit!

Looking to continue your culinary adventures? Check out all the wonderful English dishes prepared by fellow Eat the World members and share your creations using #eattheworld. Click here to find out how to join and embark on a delicious journey exploring a new country each month from your own kitchen!

Here’s a taste of what other members have cooked up for England:

• Camilla: Britain’s Favorite Game Bird: Roasted Pheasant
• Juli: Lancashire Hotpot with Lamb
• Lynda: Cottage Pie with Mashed Cauliflower Topping
• Loreto and Nicoletta: Toad in the Hole, a Taste of Great Britain
• Simply Inspired Meals: Wizarding World Beef and Guinness Stew
• Wendy: Venison Shepherd’s Pie
• Amy: Leaky Cauldron Mini Cottage Pie
• Sue: English Crumpets

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• A Taste of Kenya: Maharagwe with Ugali (Red Beans with Cornmeal Slice)
• A Taste of Sweden: Swedish Meatballs with Cream Gravy
• A Taste of New Zealand: Classic Pavlova
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• A Taste of Argentina: Red Chimichurri Sauce
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