Thinking of fish and chips brings back memories for me – of me and my sisters at the chain restaurant specializing in such deliciousness, getting one too many pieces of fried up fish, and leaving way too full.
That itself was okay, and as a kid perhaps part of the fun – but the tummy ache after… I remember that too – what the heck was that all about? This dense, super greasy meal was so hard on my stomach. My stomach hasn’t gotten any stronger, if anything it’s more sensitive. I can’t imagine what a meal like that would do to me now!
That’s why the adult me demands something a little different. I want to have my cake and eat it too – or actually, I want to have my fish and chips and enjoy it, without the food weighing me down after.
I’ve actually been cooking fish quite frequently since September, when we spent a month in PEI on the East Coast of Canada. The fish was fresh, and also inexpensive, so we started buying it a lot. I wanted to find an easy way to make it that would add something a little special.
So I started coating the fish in some spices and some brown rice flour. Since then, the recipe has slowly evolved – and has actually become simpler. It has a crispy baked outer layer – but it’s not oily. It’s filling without being heavy. Your mouth hits the hard texture of the outer layer, and then selves into the softness of the fish. It’s perfection.
Of course, what’s a good fried fish without a side of chips? I’ve been making home fries forever – I like them better than the pre-made, and you will too. They taste so authentic, plus you can always mix up the flavours by adding different spices. Dill with this particular recipe was an obvious choice, as it so compliments the fish.
This recipe easily comes together on one pan and requires minimal prep. This recipe makes servings for two – so treat your loved one and make dinner tonight, or save the extra half for leftovers.
This recipe is dairy free, gluten free, and yields 2 servings
- 4 cod filets (thawed)
- 2-3 yellow potatoes
- 1 cup brown rice flour
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp pepper
- 1.5 tbsp EVOO
- 1/2 tsp dill
- Extra salt
- Malt vinegar
- Tartar sauce
Preheat the oven to 375. Line a large baking tray with parchment paper.
Cut your potatoes into fries, I make these pretty thin to ensure they cook well, maybe 1/4th an inch thick. Leave them on the cutting board while you prep your fish.
In a large bowl, mix brown rice flour, garlic powder, turmeric, salt, and pepper. Take your cod filets and drench them one by one in the mixture. Add them as you go to your lined baking tray – keep them to half of one side because you’ll want the other side for your fries!
Once your fish is lined up, add your fries to the other half of the pan. Take your olive oil and drizzle over fish and fries. Sprinkle the dill over your fries.
Now the magic happens. Place pan in the oven and bake for 30-35 minutes.
Once it’s done, the outside of the fish will be coated in baked, coated goodness and the fries will be browned and begging to be eaten.
I like to add extra salt and pepper before serving, and you can do so to your preference. Serve with vinegar or tartar sauce. Tartar sauce is pretty easy to whip up if you have some mayo, relish, and lemon juice!
If you don’t have cod available, I can safely recommend you try this with basa. I have made this recipe with basa dozens of times. It’s a different texture of fish (thinner, more dense), but just as good!
This recipe is GOOD good! It’s everything I enjoyed about the fish and chip joint of my childhood, but upgraded.
If you love fish and chips, you’ve got to try this! Don’t worry if you’re not typically gluten free or dairy free, you won’t feel like you’re missing anything ( because you aren’t! ) .
Don’t forget to show me your recreations on Instagram!