Why We Love It
Fish and chips is a classic Maritime dish, especially in the summer. This version is a bit lighter since it’s done entirely in the oven. The recipe below makes enough fish and chips for two people, but can easily be scaled for a larger group.
Ingredients – Chips
- Three large Yukon or Russet potatoes
- Slightly more than 1 tbsp. vinegar
- 2 tsp. table salt
- 1 tbsp. canola oil
- Sea salt to taste
Ingredients – Fish
- Two fish fillets (any white fish will do, such as cod, haddock, or tilapia)
- About ¼ cup Miracle Whip or mayonnaise
- 1 cup gluten-free kettle chips, salt and vinegar flavour
Method
- Preheat oven to 450°F.
- Fill a large pot with water, 2 tsp. table salt, and slightly more than 1 tbsp. vinegar. Bring to a boil.
- While water is coming to a boil, cut potatoes into French fry shapes (stick about half an inch thick, or however you like them).
- Once water is boiling, place potatoes in pot and boil for 10 minutes.
- After 10 minutes, drain potatoes well using a strainer or colander. (Be careful because they will be fragile.) Then, carefully place them in a bowl, toss with the canola oil, and season with salt.
- Place potatoes on a baking sheet lined with parchment paper or non-stick foil. Place sheet into oven and set a timer for 13 minutes.
- Meanwhile, place potato chips in a Ziploc baggie and smash them up with a rolling pin or mallet.
- Brush fish with the Miracle Whip and then press crushed chips onto the sauce. Carefully place on a baking sheet lined with parchment paper or non-stick foil.
- Once the oven timer goes off, turn the French fries over. Put the fish into the oven at the same time.
- Bake both fish and fries for 12 minutes. Season fries with extra salt if desired.
- Serve and enjoy!
Tips
- Be very careful when purchasing the kettle chips. We have seen several brands that include malt vinegar but were labelled gluten-free. We would recommend the Covered Bridge or Kettle brands.
- If you are just making the fries, you can also cook them at 500°F for 20 minutes.
- Thanks to reader Dave for the chip recipe!
(Source for fish recipe: http://www.kraftcanada.com/recipes/fish-n-chips-a-twist-164654)
Gluten For Punishment 
#1 by Dave on August 10, 2014 - 1:50 pm
Wow…that’s an interesting fish recipe! I’ll have to give that a shot…never even thought of using crushed potato chips! And thanks for the shout-out on the french fries recipe 🙂 I take it your experiment with them was a tasty success? 🙂
One slight note–in further experimentation with the french fries recipe, it seems that Russet potatoes and new/white potatoes are best with this recipe. Yukon and yellow-fleshed potatoes will work, but don’t seem to yield results that are quite as tasty (probably due to the difference in starch content).
Also, and I should have made this explicitly clear in the recipe but I think I neglected to, it should go without saying that people trying the recipe should make sure their vinegar is gluten free 🙂
Cheers!
#2 by glutenfree4hfx on August 10, 2014 - 1:52 pm
Thanks, hope you like the fish recipe! Loved the chips, thanks for sharing the recipe for that 🙂
#3 by Burkey (@dobyblue) on August 11, 2014 - 9:36 am
Looks like a tasty recipe, but I’d consider the following substitutions: (first off, good call on Kettle brand as their gluten free Salt & Vinegar chips are certified Non-GMO) replace the canola oil (90%+ canola in North America is GMO) with organic virgin coconut oil (has no coconut taste to it) and you’ve gone from an oil high in omega 6s which are inflammatory to one which contains heart-health and brain-health improving omega 3s, choose an organic vinegar as most white vinegar otherwise in NOrth America is sourced from genetically modified corn, replace the 2 tsp. table salt with Himilayan sea salt as it contains every mineral the body requires (over 50 of them) whereas table salt is devoid of nutritional value, if you don’t have the time (most won’t) to make your own mayo then choose one from Trader Joes or the Spectrum organic mayo as they have more real food ingredients than anything Kraft or Hellman’s makes and finally go with tilapia or haddock instead of cod as the last one is in the moderate mercury (eat six servings or less per MONTH) category according to the NRDC and cod also carries this warning – These fish are perilously low in numbers or are caught using environmentally destructive methods. To learn more, see the Monterey Bay Aquarium and the Blue Ocean Institute, both of which provide guides to fish to enjoy or avoid on the basis of environmental factors. Congrats to tilapia and haddock! =D
Another healthy alternate to the fish is to use a combination of Bob’s white rice flour with garbonzo/fava flour and add some rice bread crumbs into the mix, brush your fish with a little coconut oil and toss in the flour mixture, pan fry in either grass fed butter or organic coconut oil for 60 seconds on each side then finish in the over for around 6~8 minutes.
#4 by glutenfree4hfx on August 11, 2014 - 11:19 am
Thanks for the suggestions!