British Fish and Chips with Peas
Crisp, golden battered cod meets skillet chips and tender peas, with lemon wedges for squeezing at the table.
Fits Celiac, Pregnancy, Toddlers and 7 more diets
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Ingredients
- 170 g cod fillet, skinless, boneless
- 250 g potato, cut into thick chips
- 75 g frozen peas
- 35 g certified gluten-free cornmeal
- 20 g certified gluten-free rice flour
- 60 ml sparkling water, cold
- 1.5 tbsp olive oil
- ½ lemon, cut into wedges
- ¼ tsp salt
Method
- Simmer chips in salted water until just tender, then drain well.8 min timer
- Toss chips with olive oil and spread in a hot skillet.
- Cook chips, turning occasionally, until crisp and golden.12 min timer
- Mix cornmeal, rice flour, sparkling water, and salt into batter.
- Dip cod in batter and pan-fry in olive oil until crisp; fish reaches 145°F/63°C.12 min timer
- Boil peas until tender; serve with chips, fish, and lemon.4 min timer
Why it works
- Celiac disease: Certified gluten-free cornmeal and rice flour make the crisp fish batter; 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 to start.
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This recipe also fits: Pregnancy recipes, Toddlers 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, One pan recipes, Gluten-free dairy-free recipes.