At Midgleys we have offered a gluten free option for over two decades, for customers with a gluten intolerance and Coeliac sufferers alike. It’s enabled people who normally have to stay from fish & chips the chance to enjoy it like everyone else!
We understand that everyone’s sensitivity to gluten is different, and that you need to decide whether our gluten free products are right for you, so here we’re going to answer some of our most frequently asked questions about our gluten free products.
Is all our batter gluten free?
No, our standard batter does contain gluten. We keep a separate stock of specialty gluten free batter, so just let us know you want gluten free batter when placing your order.
Can anything on the menu be gluten free?
For a list of all our gluten free options, just check out the gluten free section of our menu or ask one of our staff when placing your order. Generally, anything we cook in our own batter can be done in our gluten free batter, like our fish, sausages, onion rings etc.
Are gluten free items cooked separately?
Yes, we take great care to avoid any cross contamination. But please be aware that we do not have a separate pan to cook gluten free items in. Instead, whenever we receive a gluten free order, we thoroughly filter one of our pans first, cook all gluten free items on their own and then serve/box them up using separate tongs.
Do I have to pay extra for gluten free?
No! We don’t charge anything extra to cook anything in our gluten free batter.
Do you have questions about allergens and what may be contained? See the Frequently Asked Questions below or check out our Allergy Advice page.
General Questions
Q1: What are common allergens in fish and chips?
Common allergens include fish, shellfish (if included), wheat (in batter or breadcrumbs), gluten, eggs (in batter or tartar sauce), dairy (in sauces or sides), and potential cross-contaminants like nuts and soy from shared cooking equipment.
Q2: How can I identify allergens in fish and chips?
Check ingredient lists, ask the restaurant staff for detailed information about ingredients and preparation methods, and look for allergen information on menus or packaging.
Fish Allergies
Q3: What are symptoms of a fish allergy?
Symptoms can include hives, itching, swelling, difficulty breathing, nausea, vomiting, diarrhea, and in severe cases, anaphylaxis.
Q4: Can people with a fish allergy eat fish and chips?
No, individuals with a fish allergy should avoid fish and chips as it contains fish, which can trigger an allergic reaction.
Q5: How can I prevent cross-contamination with fish in a fish and chip shop?
Inform the staff about your fish allergy and ask about cooking practices. Request separate preparation areas and utensils if possible, or choose a different meal without fish.
Gluten and Wheat Allergies
Q6: Is the batter on fish and chips gluten-free?
Traditional batter often contains wheat flour and is not gluten-free. Some places offer gluten-free batter alternatives, so it’s important to ask.
Q7: What should people with celiac disease or gluten intolerance do when ordering fish and chips?
Inquire about gluten-free options and confirm if separate fryers and utensils are used to avoid cross-contamination with gluten-containing foods.
