Healthy gluten-free fish & chips
Lighten up seaside favourite fish & chips using gram flour and a pan instead of a deep-fat fryer. Our lighter version is both healthy and gluten free
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1tbsp rapeseed oil , plus a few drops for the foil
- 2tomatoes on the vine, halved
- 1egg , beaten
- 1tbsp ground almonds
- 1tbsp gram (chickpea) flour
- 3pinches of gluten-free baking powder
- 2skinless cod loins (280g)
- 1tsp rapeseed oil
- 2large floury potatoes (400g), cut into chips
- 200g frozen peas
- 2spring onions , trimmed and chopped
- 2tbsp chopped mint
Instructions
Step 1
Heat the oven to 200C/180C fan/ gas 6. Line a baking sheet with a sheet of foil and rub with a few drops of rapeseed oil. For the chips, toss the oil with the prepared potatoes, then spread over the baking sheet in a single layer and bake for 30-40 mins until golden. After 20 mins, add the tomatoes or cook on a second baking sheet.Step 2
Meanwhile, make the mushy peas. Boil the peas and spring onions in a pan for 5 mins until tender. Drain, reserving some of the cooking water. Tip the peas and spring onions into a bowl with the mint and 2 tbsp of the reserved water, then blitz using a hand blender until smooth. Set aside.Step 3
To prepare the fish, whisk the beaten egg, ground almonds and gram flour together with a little seasoning – it doesn’t need to be completely smooth. Heat the 1 tbsp oil in a non-stick frying pan over a medium-high heat. Stir the baking powder into the batter mixture and quickly coat the cod loins on both sides. Fry for 3 mins on one side, then spoon over any coating left in the bowl, turn using a fish slice and fry for another 3 mins until golden and cooked through.Step 4
Warm the mushy peas in the microwave if needed, then serve with the fish, chips and tomatoes.