When you have to become gluten-free you give up a lot of your favorite foods, which can leave you craving. But not for fried fish... and chips of course! My husband had been craving fish and chips and I couldn't disappoint, so I went to work to come up with a batter that is effortless. In my opinion the batter is the star ingredient because it brings the best out in the fish. This recipe keeps the fried exterior light and crispy and the fish moist and flakey. All you need is a few ingredients and a good white fish.

Fried fish is not just for Friday Fish Day! Enjoy it any day where you’re craving a little fancier comfort food that's gluten-free and still get dinner on the table in 30 minutes.

Yield: Serves 4-5

Difficulty Level: Easy

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients

2 pounds Cod fish

2 cups of neutral oil for frying

1 cup all-purpose gluten free flour (I used Bob’s Red Mill)

1 teaspoon salt

¾ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon baking soda

1 1/4 to 1 1/2 cups water

Instructions

Heat oil at medium high heat in a large saucepan.

In a large bowl combine all ingredients, except the fish and oil, to form the batter. Start with just 1 1/4 cups of water and check for consistency. If the batter is too thick, then add a little more water at a time. The consistency should be like pancake batter where it will stick to the fish.

Prepare the Cod by cutting it into 4–5-inch pieces and pat dry to remove excess water.

Check for oil readiness by dropping a small amount of batter into the saucepan. If it sizzles, it’s ready.

Dip each piece of fish into batter, ensuring all sides are thoroughly coated, then gently place in oil.

For a thicker center cut of fish fry 3-4 minutes on each side. For the thinner end cut fry 1-3 minutes on each side. Ensure the batter doesn’t burn.  Reduce heat if the batter is browning too quickly.

Internal temperature of fish should be approx. 145F.

Place each fried piece onto a rack to allow for extra oil to drain off.

Serve with fries and dipping sauce.