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How to Make Dairy-Free Fish and Chips with Crispy Almond Milk Batter

Indulge in the classic flavors of fish and chips without the dairy. This recipe features a crispy, golden batter made with almond milk, perfectly coating flaky white fish. Paired with homemade oven-baked chips, it's a healthier take on the beloved dish that's just as satisfying as the original.

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Recipe Details

Prep Time

20 minutes

Cook Time

35 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Crispy, golden fish and chips with a light, dairy-free almond milk batter - a healthier twist on the classic comfort food that doesn't sacrifice flavor or texture.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 (6 oz) fillets of cod or haddock
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup unsweetened almond milk
  • 1 large egg
  • 4 large russet potatoes
  • 3 tbsp olive oil
  • 1 tsp paprika
  • Vegetable oil for frying
  • Lemon wedges for serving
  • Salt to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Wash and cut the potatoes into 1/4-inch thick fries. Pat dry with paper towels.
  3. In a large bowl, toss the potato fries with 2 tbsp olive oil, paprika, and salt.
  4. Spread the fries on a baking sheet in a single layer. Bake for 30-35 minutes, flipping halfway through, until golden and crispy.
  5. While the fries are baking, prepare the batter. In a medium bowl, whisk together flour, baking powder, salt, and pepper.
  6. In another bowl, beat the egg and almond milk together.
  7. Gradually add the wet ingredients to the dry, whisking until you have a smooth batter. Let it rest for 10 minutes.
  8. Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot to 375°F (190°C).
  9. Pat the fish fillets dry and season with salt and pepper.
  10. Dip each fillet in the batter, allowing excess to drip off.
  11. Carefully lower the battered fish into the hot oil and fry for 3-4 minutes per side, until golden brown and cooked through.
  12. Remove the fish and drain on paper towels.
  13. Serve the fish immediately with the baked chips, lemon wedges, and your favorite condiments.

Chef's Notes

  • For an extra crispy batter, you can add 1 tbsp of cornstarch to the dry ingredients.
  • If you prefer a thicker batter, reduce the almond milk by 2-3 tablespoons.
  • To keep the fried fish warm while cooking in batches, place them on a wire rack in a 200°F (95°C) oven.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for best results.

Nutritional Info

Per serving (approximate):

  • Calories: 450
  • Protein: 30g
  • Healthy Fats: 15g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Vitamin D: 15% DV
  • Calcium: 10% DV
  • Iron: 15% DV

This dish is high in lean protein from the fish and provides heart-healthy fats from the olive oil and almond milk. It's also a good source of potassium and vitamin C from the potatoes.

Serving Suggestions

  • Serve with a side of tartar sauce made with vegan mayonnaise for a completely dairy-free meal.
  • Add a refreshing coleslaw or a simple green salad to balance the meal.
  • For a traditional touch, serve with malt vinegar or lemon wedges.
  • Pair with a crisp, light beer or a glass of chilled white wine for a perfect weekend dinner.
  • Garnish with fresh parsley for a pop of color and added freshness.