Fish and Chips #FishFridayFoodies

Crispy, crunchy Fish and Chips, without any gluten or eggs. Yes it is possible!

Fish and Chips used to be one of my favorite meals from my childhood. But it wasn't the fish my mom would fry up after a fishing trip that I remember best. While that fish was tasty, it paled in comparison to the occasional trip to Long John Silvers my parents would treat my sister and I to. I loved that batter coated fish, along with those little crispy pieces in the bottom of the tray.

Sadly I can't eat at LJS anymore due to becoming gluten intolerant. So what's a girl to do? You guessed it, get in the kitchen and come up with my own tasty, gluten free version of course.

I've been doing a lot of experimenting with corn flour these past few months. I've found it's a great gluten free alternative for flour in certain recipes, such as a coating for fried fish. It's not hard to find usually, and can be located in the baking aisle, or ethnic section of your supermarket. Guessed what it's called yet? Yep, Masa, a product that's mainly used in Latin cooking, for things such as corn tortillas and tamales.

It's the perfect substitute for flour in my version of LJS fish. I dredge the fish in masa and stone ground cornmeal, along with seasonings, instead of dipping it in a batter. The result is just as delicious, and when served with crispy fries, you have a meal that I think is even better than LJS!

Another problem I've had to overcome in cooking, is my allergy to eggs. Unfortunately, when it comes to frying fish, unless you use eggs the coating will fall right off. So I used aquafaba instead, another ingredient I have been experimenting with. What is aquafaba? When you open a can of chickpeas, that translucent goop the chickpeas are sitting in is what is called auqufaba. It's the thick liquid that results from soaking chickpeas in water for a long period of time. I know most of you pour that liquid down the drain, but it's amazing stuff that can be substituted for eggs and egg whites in things such as pancakes, meringues, and several other things that may surprise you.

I'm not going to go into a lot of detail about this fantastic product right now, I'm saving that for a future post, :) but I used it to dip my fish in before coating them in cornmeal, and it worked! If your not allergic to eggs, then you can go ahead and use them instead, but aquafaba is a gold mine for those of us who can't have them.

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Fish and Chips


Oil for frying
1 pound fish fillets (cod, mahi mahi, or other white fish)
1/2 cup Masa
The liquid from a 15 ounce can of chickpeas (Aquafaba)
1/2 cup stone ground cornmeal
1 1/2 teaspoons seasoned salt
Fresh ground black pepper to taste


Pour 2-inches of oil into a large skillet, and heat over medium-high heat.
Place masa, aquafaba, and cornmeal in 3 separate shallow bowls. Season cornmeal with seasoned salt and pepper.
Coat fish in the masa, then dip in the aquafaba, followed by the cornmeal, gently pressing the fish into the cornmeal so it adheres to the fish.
Gently set coated fish into hot oil and fry about 4 minutes on each side, or until it flakes easily with a fork, and is a medium golden brown color. Length of cooking time will depend on the thickness of the fish.
Drain on paper towels and serve immediately with french fries, along with lemon slices and tarter sauce if desired.

Cooks Note: Make sure to use plenty of oil, so the breading doesn't stick to the pan and fall off. A deep fryer set at 350 - 360 degrees F may be used instead if you'd like. Reduce cooking time to 4 - 5 minutes for a thin fillet, 6 - 7 for a thicker fillet.

Try my Greek Yogurt Tartar Sauce, it's egg free!

Greek Yogurt Tartar Sauce


1 cup Greek yogurt
2 dill pickles, finely diced
1 tablespoon Dijon mustard
1 tablespoon fresh squeezed lemon juice
Sea salt and fresh ground black pepper, to taste


Place all of the ingredients into a small bowl, and stir until well blended.
Cover and store in the fridge until ready to use.
Tatar sauce taste best if allowed to chill for about an hour, to allow the flavors to mingle.

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Our #FishFridayFoodies theme for this month is Pan or Deep Fried Fish. The theme was chosen by me, April, here at Angels Home Sweet Homestead!.

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at

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  1. I've been looking forward to seeing your post! This looks amazing! Pinned! Thanks so much for a great theme.

  2. I like the use to aquafaba in the coating the fish.Must try this method. Delicious fish and chips.

    1. I was surprised how well it worked Sneha. I love the stuff now, and can't wait to experiment with it in baked goods.

  3. This post is just chock full of great info for people with food allergies or intolerances. Thanks so much.

  4. Love this gluten free I just need gluten free hushpuppies to go with it. That was my favorite thing at LJS!

    1. Now that one is a little more tricky Colleen, but I'm up for the challenge of trying to make a recipe for them! :)

  5. Thanks for hosting! And thanks for the great recipe. I love that you made the tartar sauce with yogurt.

    1. I love how versatile Greek yogurt is Camilla. Mayo has eggs in it, which is a big no-no for me, so I've learned to become very creative recreating recipes.

  6. Interesting about aquafaba! While I'm good with eggs and wheat, if I ever use chickpeas, I'll be sure to do something with that liquid!

    1. I love finding out about things like this Karen. I hate wasting anything, so I was excited to learn I could use EVERY thing in the can, not just the chickpeas themselves.

  7. You are absolutely right, April, I do pour that liquid down the drain, even when I soak the chickpeas myself. What a waste! (I'll do better from now on.) So glad that you have found a way to indulge your love of fish and chips despite the gluten allergy. Your fish and chips look wonderful and crispy! Thanks for hosting this month!

  8. I love Fish and Chips and would never have thought of using the Aquafaba (new word for me) I knew you could whip it up to make a faux meringue, but I think I'm going to be a little more creative with that liquid when I make my hummus.


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