Enjoy a fish fry at home with this gluten-free fish and chips recipe. My family loves this dish, so creating a gluten-free batter was a no-brainer. Whether you’re gluten-free or just looking for a lighter alternative, this recipe is easy to make and full of flavor.
Easy Recipe for a Crispy Fish Batter
It’s been years since I’ve been able to go out and enjoy a simple fish and chips dinner, and sadly, I don’t see this changing. Luckily, I found the best combination to create this homemade gluten-free beer-battered fish and chips.
The key is a mix of gluten-free beer and gluten-free flour—which has more rising agents—to create the lightest, bubbliest, and crispiest fish batter you’ve ever had. If you can’t find a good gluten-free beer, no problem. You can also use club soda like I did in my gluten-free tempura batter. This is one of those recipes that you’ll keep in your back pocket for a fun family dinner.
Gluten-Free Fish & Chips
Ingredients
Dredge Ingredients
- ¼ cup rice flour
- ½ tsp salt
- ¼ tsp black pepper
Fish Ingredients
- 1 ½ – 2 lbs white fish, Haddock or Cod is best, cut into 2-3” strips
- 1 cup GF flour mix
- ¼ cup white rice flour
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp Old Bay seasoning
- ½ tsp paprika
- ½ tsp black pepper
- 1 egg
- 12 oz of gluten free beer or club soda
Chips
- 3 lbs Russet potatoes, washed, peeled and cut into ½”- ¾” sticks
Instructions
- Add 3” cooking oil to a deep pot and heat the oil to 375 degrees F (Once the fish is added, the temperature will dip to about 350F). Use a cooking thermometer to monitor the oil temperature. Place the potatoes into a large pot. Fill with enough water to submerge them and place the pot over medium heat.
- Bring to a boil, then turn off the heat. Leave the potatoes to sit in the hot water for 30 minutes.
- Prepare the dredge for the fish. On a rimmed plate or bowl, whisk together the rice flour, salt and pepper.
- Prepare the batter. Whisk together the gluten free flour blend, white rice flour, baking powder, salt, garlic powder, onion powder, Old Bay, paprika and pepper. Whisk in the egg and gluten free beer. Let the batter sit for 5 minutes.
- While the batter sits, pat the fish dry with paper towels. Coat each filet with the dredge mixture so that all sides are coated with a thin layer of flour.
- Line two baking sheets with paper towels. Dip the dredged fillets into the batter to coat completely. Carefully lower a few dipped fillets at a time into the hot oil. I like to use a spider skimmer to do this, but tongs also work well. Work in small batches to not crowd the pot. Overcrowding can cause the temperature to drop, resulting in soggy, oily fish.
- Fry the fish, turning occasionally for about 5-7 minutes. The batter will be crispy and golden, with an internal temperature of 130°F-135°F. Place the fried fish on a baking sheet lined with paper towels to absorb excess oil before transferring to a wire rack. Sprinkle with salt. Bring the oil back up to temperature before frying the next batch.
- Remove the potatoes from the warm water and pat dry with paper towels. Lower the oil temperature to 300°F.
- Par-fry the chips, in batches, to not overcrowd the pan, for about 3-5 minutes. The goal here is to cook the interior, not to fry the exterior to golden. Par-frying cooks the chips so that they’re fluffy and pillowy on the inside. Place the chips on paper towels to soak up any extra oil.
- Increase the oil temperature to 375°F. Fry the chips again, in batches, to not over crowd the pan, for 1-3 minutes until golden brown and crispy. Transfer to paper towels and sprinkle with salt. Serve the chips with the fish, along with tartar sauce and lemon wedges.
Notes
- My number one tip for deep frying is consistency with the size. Cut the fish and potatoes evenly to ensure an even cook.
- Remove any skin from the fish that acts as an insulator, and be sure to pat the fish dry before dredging to help the batter stick.
- You can use any white fish like haddock, cod, or seabass.
- The carbonation from the beer keeps the batter light and airy. I prefer using gluten-free beer because it adds a depth of flavor to the batter. If you can’t find it, use club soda.
- Use your oven on a low temp of 200°F to keep the fish warm while you work in batches.
- Don’t skip the parboil and par-frying of the potatoes. This softens the inside while preparing the outside to crisp.
- Test the oil by adding a small piece of fish or batter to the pot. If the oil bubbles vigorously around the piece and floats to the surface within a few seconds, the oil is ready for frying.
- Maintain the right temperature of the oil by using a thermometer, as temperature fluctuations can lead to greasy food.
- I recommend eating the fish & chips the same day for peak freshness. If you have leftovers, store the fish and chips separately in airtight containers in the refrigerator for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Fish & Chips
Gather all your ingredients together.
Using a deep pot, add 3” cooking oil and heat up to 375°F. Use a cooking thermometer to monitor and maintain the temperature. Be aware once the fish is added, the temperature will drop to 350°F. While that heats, add 3lbs of washed, peeled, and cut russet potatoes into another pot. Fill the pot with water until the potatoes are fully submerged, and place the pot over medium heat. Bring the water to a boil, turn the heat off, and let the potatoes sit in the hot water for 30 minutes.
On a wide-rimmed plate or shallow bowl, whisk together ¼ cup rice flour, ½ tsp salt, and ¼ tsp black pepper.
In a bowl, prepare the batter by whisking together 1 cup gluten-free flour, ¼ cup white rice flour, 1 tsp baking powder, 1 tsp salt, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp old bay seasoning, ½ tsp paprika, and ½ tsp black pepper. Whisk in 1 egg and 12 oz gluten-free beer. Once combined, let the batter rest for 5 minutes.
Pat 1 ½-2lbs of white fish dry with paper towels and cut them into 2-3” strips. Coat each filet in the dredge mixture pressing both sides into the mix so all sides are fully coated with a thin layer.
Line 2 baking sheets with paper towels. Once the oil is at the right temperature, dip each coated fish strip into the batter to coat completely. Use a spider skimmer or tongs to carefully lower a couple of coated fish strips into the hot oil at a time. Be sure to work in batches and not overcrowd the pot, which can lead to soggy pieces.
Fry for 5-7 minutes while turning occasionally. The batter should be crispy and golden brown. The internal temperature of the fish should reach 130°F-135°F. Place the fried fish on the paper towel-lined baking sheets to absorb excess oil. Transfer to a wire rack and sprinkle with salt. Allow the temperature of the oil to return to 375°F before repeating this process until all the fish is fried.
Remove the potatoes from the pot of warm water, and pat dry thoroughly with paper towels. Bring the oil temperature down to 300°F.
Par-fry the chips in the oil for about 3-5 minutes. Work in batches as not to overcrowd the pan. We want to slightly cook the exterior during this process and not fry fully. Remove the par-fried chips from the oil and place them on a paper towel-lined baking sheet to soak up extra oil.
Increase the oil temperature to 375°F. Fry the chips again in batches for 1-3 minutes until the exterior is golden brown and crispy. Place the chips back on the paper towels to drain and sprinkle with salt.
Serve alongside the gluten-free fried fish, tartar sauce, and lemon slices. Enjoy!
How to Make Gluten-Free Fish & Chips in the Air Fryer
You can also use your air fryer for this recipe. Preheat your air fryer to 400°F. For the fish, after dredging and coating the fillets in the batter, place them in a single layer in the air fryer basket lined with parchment paper or lightly greased. Spray the tops lightly with cooking oil to ensure crispiness. Air fry for 8–12 minutes, flipping halfway through, until the batter is golden brown and the fish reaches an internal temperature of 130°F–135°F.
For the chips, after patting them dry, toss them with a small amount of oil and air fry at 375°F (190°C) in batches for 15–20 minutes, shaking the basket every 5 minutes until they are golden and crispy. Serve immediately.
Serving Suggestions
I serve these gluten-free fish and chips with traditional tartar sauce, coleslaw, and a slice of lemon.
Storage Instructions
I recommend eating them the same day for peak freshness. If you have leftovers, store the fish and the chips separately in airtight containers in the refrigerator for up to 2 days.
What gluten free beer do you use?
Hi Mary, Any GF beer should work!
Could I use a flax egg or egg replacer instead of a real egg?
Hi Kaylee, We haven’t tried the flax egg, but please let us know how it goes!