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.
Ingredients
- 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
Method
- 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!
Tips
- 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.
Gluten For Punishment 
#1 by Dave on April 1, 2014 - 6:47 pm
Okay, get out of my head!!! :0 I have JUST started enjoying GF Bisquick pancakes (thanks to this blog for the tip on that), and this past Sunday, was thinking to myself: “Hey, I wonder if I could use this stuff to make a nice fish and chips batter”. And lo and behold, two days later, voila, here’s how. LOL…thank you!! By the way…for a more neutral taste (and less sugar, if I’m not mistaken), you can also use club soda instead of 7-Up. Another tip that I’ve read elsewhere–make sure the club soda/7-Up/beer is COLD COLD COLD. I usually put mine in the freezer about 20 minutes before I’m ready to use it so that it’s ice cold. It seems to help form a nicer crust on the fish.
#2 by glutenfree4hfx on April 1, 2014 - 6:52 pm
We’re always happy to help, glad you find the info useful! Club soda would definitely have less sugar – I’ve never used it but it would be interesting to try. The tip on it being cold is interesting too! We always keep pop in the fridge anyway but it’s good to know. Enjoy your fish and chips!