British Baked Fish and Chips
Crisp cornmeal-coated cod and golden potato chips make a familiar British supper, finished with a bright squeeze of lemon.
Fits Celiac, Hashimoto's, Pregnancy and 7 more diets
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Ingredients
- 170 g cod fillet
- 250 g russet potato, cut into thick chips
- 30 g certified gluten-free cornmeal
- 20 g certified gluten-free rice flour
- ¼ tsp garlic powder
- 1.5 tbsp olive oil
- ½ lemon, cut into wedges
- ¼ tsp fine salt
Method
- Simmer the chips until just tender, then drain and dry.8 min timer
- Heat the oven to 450°F and oil a baking tray.
- Toss chips with oil and salt; bake until crisp.
- Coat cod in cornmeal, rice flour, and garlic powder.
- Add fish to tray; bake until golden and flaky.12 min timer
- Serve hot with lemon wedges.
Why it works
- Celiac disease: Certified gluten-free cornmeal and rice flour coat the fish; no wheat, barley or rye.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Dairy-free recipes, Alpha-gal recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Sheet pan recipes, Gluten-free dairy-free recipes.