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Gluten-free battered cod and mushy peas recipe

17 ratings

Treat yourself to some good old fish and chips for dinner. This easy homemade batter is crisp and light as well as being gluten-free, perfect with fish, or as a tempura batter for vegetables. See method

Serves 4
10 mins to prepare and 25 mins to cook
328 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

For the mushy peas

1 tbsp extra virgin olive oil
1/2 brown onion (about 70g), finely chopped
500g (16oz) peas
1 garlic clove, peeled
small handful mint leaves
½ lemon, zested
pinch of sea salt
pinch of black pepper

For the battered cod

sunflower oil, to deep fry
50g (2oz) gluten-free flour mix
50g (2oz) corn flour
1/2 tsp gluten-free baking powder
sea salt
pepper
200ml (7fl oz) sparkling water
1 medium egg white
4 x cod fillets, skinned and boned
1 lemon, cut into wedges, to serve

If you don't have cod, try using another white fish

Each serving contains

Energy
1380kj
328kcal 16%
Fat
8g 11%
Saturates
1g 6%
Sugars
4g 5%
Salt
1.1g 18%

of the reference intake
Carbohydrate 36.3g Protein 29.8g Fibre 6.5g

Method

For the mushy peas, place a pan over a medium heat with 1 tablespoon of olive oil, add the chopped onion and sauté for 15 minutes until translucent, making sure not to let them colour. Set aside.
Bring a large pot of water to the boil. Add the peas and boil for 4 minutes or until completely tender. Drain the peas and add most of them to a food processor with the onion, garlic, mint, lemon zest and 3/4 teaspoon sea salt. Blitz the mixture, pouring in 1 tablespoon of olive oil at a time until you have a thick purée. Remove to a bowl and stir in the remaining peas. Season with salt, pepper and a little more olive oil if necessary. Keep warm.
If you have a deep-fat fryer, heat the oil to 190°C (375°F). Otherwise pour 5cm (2in) sunflower oil into a medium saucepan and place over a medium-high heat. To check the temperature, a piece of bread should fry to golden in 30-40 seconds.
While the oil is heating, combine together the flours, baking powder, 1/2 a teaspoon of salt and a good pinch of pepper. Whisk in the cold sparkling water until you have a yoghurt consistency. Whisk the egg white in a separate bowl until it forms stiff peaks, then gently fold into the batter.
Dip one of the cod fillets into the batter and coat completely. Carefully place the fish in the saucepan of oil and fry until crisp and golden (about 5-7 minutes). Only fry one or two fillets at a time. Don't overcrowd the pan as it will bring down the temperature of the oil.
Serve immediately with the mushy peas, and a lemon wedge.

See more Gluten-free recipes