Fish & Chips – Low Fructose and Gluten Free

I don’t know about you but warm weather always gives me cravings for fish and chips. Only problem is, since wheat has been off the menu I can’t just pop down to the local Fish and Chippery for a fix. As an added kick in the pants, they don’t use flake (gummy shark) for fish and chips in America like they do in Australia, so it kind of tastes wrong anyway but hey, we have to take what we can get sometimes.


Please ignore the red onions, they are easy to pick around!

Oh, and we don’t have a beach nearby to eat them at, with seagulls begging for chips. But maybe the latter is a good thing… have you seen the seagulls in Seattle?! HUGE. Some are almost as big as Nellie.

The Fish

  • Enough of the fish of your choice required to feed the amount of people you have – we used Tilapia, and 2 fillets each is a good amount for average eaters, 3-4 for hungrier people.
  • 1 cup corn flour/meal
  • Butter and/or olive oil for cooking – we used a combination for added flavour; seal the pan with oil first and then add the butter with the fish.
  • Salt and pepper to taste
  • Freshly squeezed lemon juice

Fillet your fish of choice, or buy them pre-cut to save time.

Pour the corn flour in a zip-lock bag and place the fish in after it. Roll it around gently – you don’t want to damage the fish fillets – and leave it in the fridge until you’re ready to cook it. The potato chips (fries) can take a while, so don’t start cooking the fish until the potatoes are almost done – the fish only takes 5-6 minutes to cook.


When you are ready to cook the fish, seal your pan with olive oil and then place the fish fillets and approx. 1 tbsp. butter in to cook on a med-high heat. Squeeze some of your lemon juice over the fish, leaving half for the other side.


As the fish cooks, the colour of the flesh will become less translucent; as this colour change works its way up the fish fillet, use it as your guide as to when to flip the fish. When the colour has changed 3/4 of the way – for Tilapia sized fillets, approximately 3-4 minutes, turn the fillets over, drizzle with more lemon juice and cook for a further 1-2 minutes.


The Chips

  • 1 medium potato per person, more depending on how hungry you are
  • Olive oil
  • Sea salt
  • Herbs of your choice

Wash the potatoes thoroughly and then slice them in half length-wise and then further into wedges. You can remove the skins if you’d like.


Boil the potatoes for 8 minutes and then drain. Place them onto a lined baking dish and drizzle with olive oil, sprinkle with salt and any herbs you choose and bake at 180 C/350 F for 45-60 minutes, until golden brown.


These chips could have browned a little longer but we were getting hungry.

This dish is best served warm, so timing the chips being done at the same time as the fish is crucial; the salad you can make ahead, or in downtime while the chips are baking in the oven. Nobody likes cold fish and chips. Yuck.


Plate them up and serve with condiments of your choice. The spiced capsicum dip that I made last week went down a treat with the hot chips.

Oh, and who needs seagulls when you have two hungry dogs looking on?


I swear that Bailey was a cat in a past life. Or a mountain goat.


On the other hand, Nellie uses the pathetic approach to begging.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s