Cut potatoes into french fries, place into a bowl of cold water for at last an hour, up to 24 hours.

Heat oil to 325 F (165 C) - you’ll want at least 3" of oil in your pot or deep fryer.

Remove fries from water, blot dry. In small batches, cook fries for 10 minutes. This will NOT brown them, merely cook them. As each batch comes out, put aside.

Increase the heat of your oil to 350F (180 C) . As the oil is heating, make your batter:

In a large bowl, combine flours, baking powder, salt, pepper, and onion/garlic powders.

Add egg and beer, stir well to form a thick batter. Allow batter to sit for 5 minutes or so, to soften the bean flour.

After 5 minutes, check the batter consistency - it should drip easily off a spoon. Thick batter will make a thick coating on the fish, a thinner batter will make a lighter and crispier coating - feel free to thin with a little more beer or water if you’d like.

As pictured in the process shots, this is the thicker end of what you want the batter to look like.

Pat the fish dry with paper towels, season on both sides with a little salt and pepper.

Gently dredge fish in garbanzo flour, shaking excess chickpea flour back into the bowl.

One piece at a time, dip fish into batter, allowing excess batter to drip back into bowl for a few seconds, before carefully transferring to heated oil.

Fry for a few minutes on each side, until golden brown and cooked through.

Use a slotted metal spoon to transfer fried fish to paper towels.

Once the fish is cooked, turn the heat up to 375 f (190 C), and allow oil to reach temperature.

In small batches, re-fry the potatoes until browned and crispy, about 2-3 minutes per batch. Yes, it seems a little involved – but this is how to get fries that are cooked all the way through, and crispy on the outside!

Use a slotted spoon to transfer cooked fries to a paper towel lined plate to absorb some excess oil, then toss with a bit of salt.

Serve gluten free fish and chips hot, with vinegar, lemon slices, and/or tartar sauce.