Print

Gluten-free Fish and chips

Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free
Author Vicki Montague, the Free From Fairy

Ingredients

  • 500 g white fish fillets
  • 2 slices of gluten-free bread check depending on diet
  • 1 tsp washed capers
  • 1 handful black pitted olives
  • 2 tbsp olive oil
  • Juice of half a lemon or a tsp of 'jif' lemon
  • Pepper for seasoning
  • 2 large potatoes or 3-4 smaller ones
  • 2 tbsp olive oil

Method

  1. Cut the potatoes into smallish wedges or chips (chips will cook quicker!).  Place in a bowl with the oil and mix well.  Spread out on a baking sheet and place in a pre-heated oven at 200 degrees for approx. 30-45 mins depending on the size of the wedges/chips.
  2. Meanwhile, put the bread, capers and olives in a food processor or handheld chopper and whizz until you have breadcrumbs. You may need to do this in 2 batches depending on the size of your chopper!
  3. Mix the lemon juice and olive oil into the breadcrumb mixture in a large bowl
  4. Spoon the breadcrumb mixture onto the fish fillets on a baking tray making sure there are no bits of fish showing as these will dry out otherwise
  5. Bake in the same oven as the chips for 10-15 minutes until cooked through (depends on the size of the fish)
  6. Serve with the home-made potato wedges and whatever vegetables are acceptable to your little one (or big one – being your partner!)