For the Gluten-Free batter:

  • Xantham gum 3.0 g
  • Water, soda 700.0 ml
  • Cornflour 85.0 g
  • Cod 1.5 kg
  • Gram flour 50.0 g
  • Rice flour 120.0 g
  • Baking powder 5.0 g

For the mushy peas:

The added benefit of gluten free batter. The gluten free batter can be easily adapted, use vegetables instead of fish to provide a vegeterian version or add flavours to the batter. Try a gluten free beer in place of the water to create a beer batter your customers will love to see on your menu.



  1. For the Gluten-Free batter:

    • Heat a deep fryer to 180°C.
    • Mix the flours, baking powder and xanthan gum together.
    • Add the soda water gradually and stir together to make a smooth, thick batter.
    • Dry the cod with kitchen towel then dust each piece of cod with cornflour before dipping in the batter.
    • Carefully place the battered fish into the fryer, cook gently for about 6-7 min. or until cook through.
    • Once cooked drain the cooked item really well on kitchen paper.
  2. For the mushy peas:

    • Heat thebutter ina saucepan thenadd the frozen peas, KNORR Professional Vegetable Jelly Bouillon and water.
    • Bring to the boil and simmer for around 5 min.
    • Add the KNORR Professional Mixed Peppercorn Puree.
    • Blend with a hand blender until coarsely blended.
    • Serve alongside the battered cod.
    It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.