Gluten free battered sav

Grilled barramundi, chips, and a battered sav.

This is one for the Australians! Once you adopt a gluten free diet, something as simple as grabbing fish and chips becomes almost impossible. Making it yourself at home isn’t quite the same as buying it from a greasy spoon and eating it by a river or on a beach, but it’s better than nothing!

So first up, the batter. The original, gluten-filled recipe was from my friend Awanthi. Here is my gluten free and lactose free adaptation:


3/4 cup gluten free self-raising flour

1/4 cup cornflour (do check if it’s gluten free; some aren’t)

5 1/2 tablespoons cold water

5 1/2 tablespoons lactose free milk


Just mix it all together! Easy peasy.

(This batter can be used for virtually anything deep-fry-able.)

Now, for the ‘sav’, I use Hans American Hot Dogs, which are gluten free. All you do is coat the hot dog with batter and deep-fry it for about five minutes. However you do need to hold it up above the deep-fryer basket with tongs for the first minute or so, because otherwise the batter will stick to the basket.



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