Nothing beats a fish and chips on a Friday night so last year I teamed up with Stella Artois to create this super recipe using their gluten free beer to create the perfect crispy batter!
– Mix 120g of gluten free flour with 1 tsp baking powder, sprinkle of salt and ½ bottle @stellaartois Gluten Free to make your batter
– Coat skinless cod loins in gluten free flour, then in the batter and then drop it into a big pan filled with super-hot sunflower oil.
– Cook for 4 mins until golden brown
– For the low FODMAP “mushy peas” add 200g boiled green beans, salt and pepper, handful of fresh mint and 1 tbsp butter into the blender and voilà – serve with homemade chips!