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

Simple Summary

Crispy, golden fish fillets paired with perfectly seasoned chips, all made dairy-free with a light and airy almond milk batter. This healthier twist on the classic British favorite delivers all the flavor without the dairy.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 medium-sized cod fillets (about 6 oz each)
• 2 large russet potatoes, cut into 1/4-inch thick fries
• 1 1/2 cups all-purpose flour, divided
• 1 cup unsweetened almond milk
• 1 large egg
• 1 tsp baking powder
• 1 tsp salt, plus more for seasoning
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 tbsp olive oil
• Vegetable oil for frying
• Lemon wedges for serving

Instructions

1. Preheat the oven to 425°F (220°C).

2. Toss the potato fries with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

3. While the chips are baking, prepare the batter. In a large bowl, whisk together 1 cup flour, almond milk, egg, baking powder, 1/2 tsp salt, and paprika until smooth.

4. Place the remaining 1/2 cup flour in a shallow dish. Pat the fish fillets dry with paper towels and season with salt and pepper.

5. Heat about 1 inch of vegetable oil in a large, heavy-bottomed pan or deep fryer to 375°F (190°C).

6. Dredge each fish fillet in the flour, shake off excess, then dip into the batter, allowing excess to drip off.

7. Carefully lower the battered fish into the hot oil and fry for 3-4 minutes per side, until golden brown and cooked through. Work in batches if necessary to avoid overcrowding.

8. Remove the fish with a slotted spoon and drain on paper towels.

9. Serve the fish immediately with the baked chips, lemon wedges, and your favorite dairy-free tartar sauce or malt vinegar.

Chef's Notes

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• You can use any firm white fish like haddock or pollock instead of cod.
• For extra crispy chips, soak the cut potatoes in cold water for 30 minutes before baking to remove excess starch.
• If you prefer a thicker batter, add a little more flour to the mixture until you reach your desired consistency.
• 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: 10% DV
• Omega-3 Fatty Acids: Good source

This dish is high in lean protein from the fish and provides a good source of complex carbohydrates from the potatoes. The almond milk adds a subtle nutty flavor and contributes to heart-healthy fats.

Serving Suggestions

• Serve with a side of mushy peas or a crisp garden salad for a complete meal.
• Pair with a chilled glass of dairy-free beer or sparkling water with lemon for a refreshing drink.
• For a fun presentation, serve in paper cones or wrapped in faux newspaper for an authentic fish and chips shop experience.
• Offer a variety of dairy-free dipping sauces like vegan tartar sauce, dairy-free garlic aioli, or malt vinegar for customization.