Gluten free cider battered Fish & Chips

Aviko Foodservice


Premium Supplier 16th October 2015
Aviko Foodservice


Premium Supplier

Gluten free cider battered Fish & Chips

30 min

To keep gluten-free, serve with red wine or white wine vinegar as malt vinegar contains gluten!


  • • 2kgThick Cut fries
  • • 9 eggs
  • • 300g rice flour (or gluten-free flour)
  • • 180ml cider (or gluten-free beer)
  • • Pinch of salt
  • • 10 x 200g fresh fillets of sustainable white fish
  • • Vegetable oil, for frying
  • • Red wine vinegar
  • • Seasoning
  • • Mushy peas


1. Separate the eggs, putting the yolks in a large bowl and the whites in a smaller bowl.
2. Whisk the whites to form soft peaks.
3. Add the flour, cider and salt to the yolks then whisk until well combined. Fold the whites into the yolk mixture. This should result in a batter with the consistency of yoghurt. (This may vary due to the flour type used; adjust with more flour, egg or beer as needed).
4. Pour the oil into a large saucepan to the depth of about 1cm. Heat the pan on a medium-high heat until the oil reaches a temperature of between 170°C and 180°C (if you don't have a thermometer, drop a little of the batter in - it should sizzle gently).
5. Cut the fish up into pieces that will fit in the pan and set to one side.
6. Dip the fish in the batter mix until both sides are coated, then very carefully lower them into the hot fat with tongs or a slotted spoon. Fry for 3-5 minutes on each side until the batter becomes a dark/golden colour and the fish is cooked through, the repeat with the other pieces.
7. Serve with mushy peas and lightly fried Aviko Supercrunch Thick Cut fries.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.