2-3 cod fillets (about 350g/12oz), bones and skin removed

1 tbsp black sesame seeds

2 large potatoes, skin on, cut into chunky chips

oil, for deep-frying

½ lime, cut into wedges, to serve

For the tempura batter

140g gluten free plain flour, plus 100g/4oz extra for coating

100g cornflour

200ml soda water

For the wasabi tartare sauce

140g mayonnaise

1 tsp wasabi

1 tbsp capers, finely chopped

¼ small pack coriander, chopped

Serves - 2


For the wasabi tartare sauce, combine all the ingredients and season well. Set aside or chill in the fridge until needed.

Meanwhile, put the potato chips in a large saucepan filled with cold salted water. Bring to the boil and cook for 7-8 mins until slightly tender. Drain and leave to steam-dry for 2 mins.

Fill a large saucepan with the oil until two-thirds full. Place over a medium-high heat until the oil reaches 180C on a temperature probe (or until a piece of bread crisps up in 20 secs).

Meanwhile, make the tempura batter by combining the flours and gradually whisking in the soda water. Whisk until the batter is lump-free, then chill until needed.

Once the oil has come to temperature, fry the potato chips in batches until golden and cooked through, about 5 mins. Transfer to a baking sheet, season with salt and place in a low oven to keep warm while you fry the fish.

Tip some seasoned gluten free flour onto a plate and dip the cod fillets in it, patting off any excess. Dip into the batter and fry in the same oil as the chips for 3-4 mins, until the batter is golden and the fish is cooked. Drain on kitchen paper.

Serve the cod with the chips, wasabi tartare and lime for squeezing over.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Tempura fish & chips