Gluten Free Roasted Fish & Chips Recipe
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 without 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, a 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 someone gluten intolerant – pretty much a nightmare.
There is no way I am going to try and tell you that this roasted version will in any way 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 vinegar types 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…
- 3 pounds fingerling or new potatoes
- 1 ½ teaspoons kosher or sea salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 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
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.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.