Description
This Gluten Free Fish and Chips recipe offers a crispy, flavorful twist on the classic British dish using tender cod fillets coated with a gluten-free panko and parmesan crust, seasoned with cajun spices and garlic powder. Perfectly deep-fried for a golden crisp finish, this dish is ideal for those avoiding gluten but craving a delicious, crunchy fish and chips experience.
Ingredients
Scale
Fish
- 1 lb cod fillet, cut into strips
Breading
- 1 egg
- ¾ cup gluten-free panko breadcrumbs
- ¼ cup parmesan cheese, grated
- 1 teaspoon cajun seasonings
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking
- Oil, for deep frying
Garnish
- Chopped parsley, to garnish
Instructions
- Prepare the fish: Pat dry the fish fillet strips thoroughly with a kitchen towel to remove excess moisture, which helps the coating stick better and ensures crispiness when fried.
- Set up breading station: In one bowl, whisk the egg until smooth. In another bowl, combine the gluten-free panko breadcrumbs, grated parmesan cheese, cajun seasoning, garlic powder, salt, and black pepper. This mixture will form the flavorful crust on the fish.
- Bread the fish: Dip each fish strip first into the egg mixture ensuring it is fully coated, then roll it in the panko mixture, pressing gently so the coating adheres evenly. Repeat for all fish strips.
- Heat oil for frying: Fill a deep wok with oil and heat it to between 350°F and 375°F (175°C to 190°C), ideal for deep frying to create a crispy exterior without overcooking the fish inside.
- Deep fry the fish: Carefully place the breaded fish strips into the hot oil. Fry them for about 5 to 6 minutes, turning as needed to brown evenly on all sides until golden and crispy.
- Drain and serve: Using tongs or a slotted spoon, remove the fish from the oil and let them drain on paper towels or a wire rack to remove excess oil. Garnish with chopped parsley and serve immediately alongside french fries and your favorite dipping sauce.
Notes
- If using frozen fish, thaw completely before cooking to ensure even frying.
- Cut the fish strips into uniform sizes to guarantee consistent cooking.
- Dry fish strips thoroughly with paper towels before dredging to enhance crispiness.
- Use one hand to handle the wet egg batter and the other for the dry breadcrumb mixture to keep the breading station clean.
- Maintain the oil temperature between 350°F and 375°F for optimal frying results.
- Fry the fish strips for 5 to 6 minutes until golden and crispy.
- Flip the fish strips as needed to ensure even browning on all sides.
- Use tongs or slotted spoon to remove fish to avoid oil splashes and maintain coating integrity.
- Drain fried fish on paper towels or wire racks to remove excess oil and keep crispiness.
- Serve immediately with tartar sauce, tzatziki, ketchup, or your preferred dips.
Nutrition
- Serving Size: 1 serving (approximately 4-5 strips)
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 470 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
