Cod and Chips with Minted Peas and Tomato Sauce

Cod and Chips with Minted Peas and Tomato Sauce

Cod and Chips with Minted Peas and Tomato Sauce

Serves 2



300g baking potatoes

Pinch of salt

1 tsp olive oil

Cod in breadcrumbs:

2 cod fillets

1 egg

Brown rice flour

50g gluten free rice flour breadcrumbs

Pinch of salt, pepper & turmeric

Minted mushy peas:

175g frozen peas

3 fresh mint leaves

Juice of ½ a lemon

½ tbsp tahini

2 tbsp unsweetened almond milk

Pinch of salt & pepper

The ketchup-style tomato sauce can be found here:


  • Preheat the oven to 200oc and line 2 baking trays
  • Peel the potatoes and cut lengthways into chips, coat the with the olive oil, salt and pepper then lay them out on a baking tray and cook for 20-25 minutes
  • Whisk the egg in a bowl
  • Mix the breadcrumbs in a bowl with the salt, pepper and turmeric
  • Lightly coat the cod fillets in rice flour, dip in the egg then coat in the breadcrumb mixture
  • Place the cod on the 2nd baking tray and cook for 10-12 minutes
  • Put the peas in a saucepan with water, bring to the boil and simmer for 2-3 minutes
  • Drain the peas and add to the food processor with the mint, lemon, tahini, almond milk, salt and pepper. Process until mixture is pureed but still retains some texture
  • Serve with a side of my tomato sauce and a wedge of lemon!

I used to love fish and chips from the chipshop but have hardly had it since my Coeliac diagnosis in fear of contamination. I walked past a chipshop the other day and it smelt so good I decided to make a gluten free and low fodmap alternative! So this cod and chips with minted peas and tomato sauce is my healthy take on the traditional British takeaway. I have always preferred breadcrumbs to batter but I’m sure it would taste just as good as with gluten free battered cod.

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