Nutrition per serve

Kcal: 462 Fat: 6g Saturates: 1g Protein: 24g Carbs: 70g Sugars: 3g Fibre: 6g Salt: 1g Iron: 3mg Calcium: 133mg


Gluten Free, Beer Battered Fish & Chip Shop Food

This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.

Prep time: 15-20mins   Cooking time: 20-25 mins   Total time: 45 mins


Battered Cod

2 x 100g Cod fillet without skin

100g Gluten Free flour

150g Gluten Free beer or sparkling water, (less water may be needed if using sparkling water)

2g Baking powder

Mushy Peas

60g Canned peas, (drained)

Pinch of salt and sugar to taste.

Splash of spirit vinegar, (I used an allergen free product)

1 Tbsp water


150g Potatoes


Pre heat fryer to 180-200oC

Peel and cut potatoes, (approx. 1-1 1/2cm think or thinner if preferred)

Place in a saucepan and pour on enough cold water to just cover. Bring to the boil and simmer for 5-10 minutes, (pending thickness) until tender but still firm. 

Drain carefully and leave to dry.

Drain the canned peas and place in a bowl.

Using a mini blender, (potato masher if preferred) mix until a smooth consistency starts to appear.

Add salt, sugar, and spirit vinegar to taste and leave to one side.

Sift the flour into a large bowl and whisk the beer/water in gradually until the mixture is smooth and slowly drips off the whisk, (the thickness of the batter is personal preference however if it is too thick, once cooked it may be soggy inside and if too thin the mixture will not stick properly to the cod). 

For The Fish Nuggets

Cut each cod fillet into even sized chunks, (approx 5 to each fillet)

Dip the nuggets in some flour, (this will help the batter mixture stick).

Place the pre-cooked potatoes into the wire frying basket and cook in the heated oil for five minutes or until golden.

Frying the cod: Dip the cod in some flour, (this will help the batter mixture stick).

Holding the cod slide into the bowl of batter mixture until covered evenly and carefully place into the fryer being careful not to touch the oil with your fingers, (you may need to use a spatula to make sure the batter doesn’t stick to the metal basket).

Fry for five minutes turning the cod over several times, to make sure it is cooked through properly and the batter is crispy all round.

A small tip: when the cod is golden after five minutes of cooking, keep frying for several seconds when the oil is bubbling for that extra crispy finish.

Carefully with some tongs, lift the cod out of the oil and carefully shake to extract excess oil.

Set aside to cool.

Add a tablespoon of water to the mushy peas and stir.

Place the mushy peas in a microwavable dish and cook for 10 seconds, stir, return to microwave, and cook for a further 10 seconds.

Serve with Slightly Different Foods; Chip Shop curry sauce, (cold or heated through for a few minutes), Hunters Kickin BBQ sauce or Salsa style Spicy Red Pepper Tomato sauce.


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