Why We Love It
There’s nothing more Maritime than a good feast of fish and chips. Plus, preparing it at home means no concerns about cross-contamination. This recipe makes enough for four people and can easily be scaled back or doubled.
- Four medium-sized russet potatoes
- Eight haddock fillets
- ½ cup gluten-free all-purpose flour
- ½ cup gluten-free Bisquick
- One can of 7-Up or gluten-free beer (like Glutenberg Blonde)
- Sea salt
- Oil for frying
- Heat deep fat fryer to 374 degrees.
- While fryer is heating up, cut potatoes into sticks.
- Once fryer is hot, place fries in basket and place in fryer for 8 to 10 minutes (depending on how big the fries are).
- Heat oven to about 200 degrees. When the French fries are cooked, place them on a cookie sheet, season with salt, and keep them warm in the oven.
- Turn fryer down to about 320 degrees.
- Mix the gluten-free flour and Bisquick together. Then, stir in the liquid until a thick batter is formed. If you need more liquid, add a little bit of water.
- Dip the haddock fillets in the batter and then carefully drop directly into the oil.
- After five minutes, use a large, flat spoon to remove the fish.
- Serve and enjoy!
- Using a fresh can or bottle of 7-Up is important! The carbonation keeps the batter light.
- You can also use this batter for onion rings or chicken wings. Check your deep fryer’s manual for cooking time.
- Round out this meal with homemade tartar sauce.