Gluten Free Roasted Fish & Chips Recipe

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by Carol Kicinski on October 19, 2009

Despite my mother being British I had never, to my recollection, tasted fish and chips until a family vacation to England when I was twelve. And based on that experience it is highly unlikely I could have had it with out remembering.

Flaky white fish surrounded by steamy hot, golden brown fried batter, bursting with fatty flavor paired with perfectly cooked potato wedges, crispy on the outside, creamy on the inside and over it all pungent malt vinegar which starts out assertive and aggressive then mellows to a subtle, sweet aftertaste. And it came wrapped in a newspaper, how cool! For a street food lover – a dream come true, for the gluten intolerant – pretty much a nightmare.

There is no way I am going to try and tell you that this roasted version will anyway replace the fat and gluten filled original. Not even I am good enough at gluten free public relations for that.

The truth is that there is something to be said about the combo of fish, potatoes and vinegar. This roasted version is obviously gluten free but is also so much lighter and healthier. It is more sophisticated, easier to make and honestly a much better match for my current palate.

Since malt vinegar is one of the few vinegars we gluten intolerant can’t have I have replaced the tang factor (and the fat that’s missing from frying) with a balsamic butter sauce. Kind of like a beurre blanc but not white, this sauce is so great I have been just looking for things to put it on; lightly blanched veggies, ripe strawberries, sweet creamy cheese, my fingers…

Gluten Free Roasted Fish & Chips Recipe

Ingredients

3 pounds fingerling or new potatoes
3 tablespoons (approximately) olive oil
1 ½ teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
6 – 6 ounce mild white fish (such as flounder or cod)
¼ cup balsamic vinegar
1 tablespoon shallots, finely minced
½ cup cold butter cut into ½ inch dice
Zest of ½ lemon
1 tablespoon chives, finely minced

Directions

Preheat oven to 450 degrees.

Cut potatoes in half if small or into 1½ inch chunks and place in a roasting pan. Sprinkle on 2/3 of the salt and pepper and 2 tablespoons of the olive oil. Toss well to coat and arrange the potatoes in a single layer, cut side down Roast for 20 minutes, flip the potatoes over and roast for another 10 minutes. Push the potatoes to the sides of the pan to make room for the fish. Pat the fish dry and sprinkle with the rest of the salt and pepper and drizzle on the remaining oil. Roast for 10 minutes or until the fish is opaque and just starting to flake.

While the potatoes are roasting, prepare the balsamic butter sauce. In a small saucepan over medium high heat, bring the balsamic vinegar and minced shallot to a boil and cook until it gets thick and syrupy, about 5 minutes. Take vinegar off the heat and whisk in 2 pieces of butter. Continue to whisk until the butter is melted and absorbed. Continue whisking in all the butter, 2 or 3 pieces at a time until it is all absorbed. The sauce will cool as you continue to whisk in the butter so work as fast as you can, making sure each addition of butter is completely absorbed before adding more.

Sprinkle the lemon zest and chives over the fish and serve the balsamic vinegar sauce on the side.

Servings

Serves 6

Gluten Free Roasted Fish & Chips – Simply Gluten Free

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Categories:    Main Dishes
  • Lauren

    That looks like one good fish and chips. I'm all for roasted rather than fried =D.

  • GF Gidget

    Lovely and so much better than fried!

  • Peter G

    Whilst the traditional fried fish and chips was good many years ago, my palate and stomach probably won't be able to handle it now. The roasting is healthy Carol and that sauce is a great side!

  • Heidi

    Yum!!! I can't wait to try this out.

  • Chow and Chatter

    oh i love your version of fish and chips

  • gfe–gluten free easily

    Your version looks great to me, Carol! Frankly, I love roasted and grilled fish. :-) Potatoes are always welcome, and you can do such amazing things with the flavors of balsamic vinegar–I like your combo!

    Shirley

  • Jenn/CinnamonQuill

    Brilliant; I'll definitely try these chips with the sauce.

  • thewholegang

    Spot on! This looks and sounds great. I love the sauce too. Reduced balsamic vinegar is one of those things you either love or hate. I'm on the love side. I can't wait to see what you put it on next.

  • caroline

    I think you could make a good batter with rice flour– that's what I do for tempura.

  • Jenn

    This looks so delicious and healthy! What a great rendition of fish and chips! Love the balsamic too!

  • Carrie

    seriously YUM!!!

  • Cynthia

    What an excellent idea! And I love your interpretation of the dish.

  • Bren

    girl this is a sexy and unconventional fish and chips dish that will win every time! nice work!

  • Foodieguy

    O that looks delicious… quite an interesting version. The roasting certainly makes it much more healthier. And I guess while i'm here…

    I’m a food science student conducting a research survey on the purchase of specialty food products. Feel free to help me fill out my short 7 min research survey. It’s completely voluntary.

    Cheers,

    foodieguy

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