Seattle is home to some of the most incredible fish and chips spots! I mean, we do have the fish market at Pike Place and the home to Ivar’s, Anthony’s Homeport, Elliots, Marination Ma Kai and more. The biggest challenge is trying to find a gluten-free egg-free version of your favorite fish and chips.
Gluten-free egg-free fish and chips
You’re not going to walk in to your favorite restaurant and see gluten-free egg-free fish and chips on the menu. Add to the challenge, a condiment to dip the fish into that is allergy friendly. Most restaurant style fish and chips will leave you feeling super heavy and a bit greasy. The solution, this recipe. Welcome to gluten-free, egg-free halibut katsu.
It’s crispy, light, and moist.
After 15 years of making this dish, I finally realized I was making halibut katsu. The great thing is it’s an easy dish to swap out the ingredients. If you don’t need gluten free, use all purpose, if you can eat eggs and you have that handy use eggs.
Aquafaba is the liquid from beans.
I’d use garbanzo/chickpeas if possible because the color is the lightest. It’s a great egg-free binder that’s fairly inexpensive.
The sauce I recommend is Tsuyu. It is more commonly used for cold soba noodles, but trust me when I say it pairs great with this dish. The slightly sweet, cold, savory, umami Tsuyu pairs well with this crunchy tender fish. My son on the other hand, prefers the tonkatsu sauce. The recipe is linked below and again if you need it gluten free, it’s probably easier to make then find.
Let me know if you decide to make this recipe and be sure to tag or comment below!Print
American style fried fish leaves me feeling heavy and oily. Typical fish and chips is not allergy friendly either. This Halibut Katsu is super light, perfectly crispy and highly addictive.
Aquafaba (make your own or use 1-2 cans of chickpeas drained)
Avocado or Grapeseed Oil for frying
Clean and dry the fish. Cut into 3 inch pieces and season well with salt and pepper.
Prepare three bowls. The first with rice flour, the second with aquafaba and the third with gluten free panko. Add salt, pepper and garlic powder to each bowl and mix.
Set a baking sheet aside.
Moving fairly quickly, dip the fish all around in rice flour, aquafaba, and then panko. Place on the baking sheet and continue to work through the rest of the fish.
Once completed prepare the oil.
Heat small pot 1/3 of the way full with oil. If you have a thermometer, heat the oil until 350 degrees. If not use a chopstick and place it in the oil, when bubbles form around the chopstick it should be ready to fry. Make sure the oil doesn’t get too high and not too low.
Fry until golden brown and place directly on metal rack while working through the remainder of the fish. Do not set on paper towels!
If you’re not needing any of it to be gluten free or egg free, regular all purpose works easily as well as egg for this recipe.