These crispy, light take-out-style gluten-free fish and chips are fried to golden perfection. No more missing out on a classic family recipe the kids will love. I'll share the secret to the crispy batter, so scroll down for the secret ingredient and get your fish fry on!
We love a good fish fry, and being gluten-free doesn't mean you need to miss out on the crispy outer coating on your favorite fish. This recipe takes you through a step-by-step process for the perfect batter.
Looking for some more gluten-free recipes? Try these tasty and crispy gluten free chicken tenders! Kids absolutely love these mildly flavored homemade gluten-free chicken nuggets and these gluten-free fish sticks. Add this gluten-free coleslaw to your fish and chips for a nice side salad.
GLUTEN-FREE FISH AND CHIPS RECIPE
We all have a favorite fish and chip take out shop that is a guilty pleasure. Well, now you can enjoy it in the comfort of your home without running out to get it and have the added risk of it getting cold and the outer crisp going soggy.
It is deep fried, but the crispy coating does not fry up and comes out greasy. It is crispy and light and well complemented with crunchy chips. Get your favorite sauce ready and make this recipe; you won't be disappointed.
WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE FISH AND CHIPS
Best crispy batter - This batter recipe is so good. It comes out so crispy.
Easy to make - Making your own fish fry is simple and I have the steps if it's your first time!
Kid friendly - If you are battling to get your children to eat fish, this recipe will have them munching down in no time.
INGREDIENTS IN GLUTEN-FREE FISH AND CHIPS
Fish - 4 sea bass fillets which is about 1 lb total.
P0tatoes - 5 peeled potatoes, choose a variety that works for chips.
Baking powder - Use gluten-free baking powder.
Oil - Frying oil
Flour - 1 cup of all-purpose gluten-free flour for the batter.
Seasoning - 1 tsp salt, 1 tsp paprika, 1 tsp granulated garlic and 1 tsp coriander.
Egg - An egg at room temperature.
Milk - ⅓ cup milk.
Mineral water - ¼ cup mineral water this adds air to the batter and makes the batter crispy, so don't miss this step.
EQUIPMENT NEEDED FOR THIS GLUTEN-FREE FISH AND CHIPS
Frying pan - I like to use a nice non-stick frying pan.
Mixing bowls - These Pyrex mixing bowls come in handy.
If you have any questions about making gluten-free fish and chips, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE GLUTEN-FREE FISH AND CHIPS
- Cut the peeled potatoes into thin strips, about half an inch thick and about 2 inches long. Pour cold water over and leave for 10 minutes. After that, drain the water and dry the potatoes.
- In a frying pan, heat the oil for frying and lay out the chopped potatoes in one layer. Fry the potatoes over medium heat, stirring occasionally, until they are toasted on the outside and soft on the inside. Salt at the end. After that, you can start frying the next batch of potatoes.
- While the potatoes are fried, you can prepare the batter. Pour the gluten-free flour into a bowl. Add all spices, salt, baking powder and mix everything thoroughly.
- Add the egg, milk and mineral water, mix everything again so that there are no lumps in the batter. You can immediately add half the milk and water to see how thick the batter is. Then add more to get the desired consistency.
- When the potatoes are fried, put them on a napkin to absorb excess oil.
- Heat a large amount of frying oil in a frying pan. Dip the fish pieces in the batter until they are completely covered, and gently transfer to the oil. Lower the heat. Fry on one side for about 5 minutes, then flip the fish to the other side, cover the pan with a lid and fry for about 4 more minutes. Serve fish with chips, sauce, and fresh herbs.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free fish and chips, please see the complete recipe below.
TIPS FOR MAKING THE BEST GLUTEN-FREE FISH AND CHIPS
Oil correct temperature - The secret to perfectly cooked fish and chips is the oil at the correct temperature.
Air in batter - Don't miss out on adding the mineral water. This adds air to the batter and makes it crisp up perfectly.
Frequently Asked Questions
HOW DO I STORE GLUTEN-FREE FISH AND CHIPS?
You can store it in an airtight container in the fridge for up to 3-4 days. Reheat it in the air fryer to crisp it up or in the oven.
CAN I FREEZE GLUTEN-FREE FISH AND CHIPS?
Yes, you can. But I would not recommend it. It can be frozen for up to 3 months.
CAN YOU MAKE THIS GLUTEN-FREE FISH AND CHIPS AHEAD OF TIME?
You can, but I would not suggest it. The fish batter goes soggy and so do the fries.
WHAT SUBSTITUTIONS / REPLACEMENTS CAN I MAKE IN THIS GLUTEN-FREE FISH AND CHIPS?
Chips - Make sweet potato fries or make gluten-free mashed potatoes.
Mineral water - You can also use soda water or ginger ale.
Dairy-free - I have not tried this with a milk replacer, but I don't see a reason why it would not work.
Egg-free - I also have not tried an egg replacer. Feel free to comment if you do.
CAN FISH AND CHIPS BE GLUTEN-FREE?
Most fish and chip shops will make take-out fish and chips with gluten flour for the batter. You can, however, ask if they can make it gluten-free for you. This recipe for fish and chips is gluten-free. When making it, ensure you check all food labels.
DOES BREADED FISH HAVE GLUTEN?
It depends on the breading used. If the breading is made from gluten, then it will not be gluten-free. Only if the breading is made specifically with gluten-free breading (like in this recipe), it will be gluten-free.
WHAT CHIPS ARE CONSIDERED GLUTEN-FREE?
Most chips are gluten-free, but you do need to check the ingredient labels. Take caution when chips have an added batter on them, as this is usually when it has gluten in it.
WHAT CAN I USE INSTEAD OF BEER FOR FISH BATTER?
In this recipe, we used mineral water. You can use that instead of beer. You can also use soda water or ginger ale.
WHAT CAN I SERVE WITH THIS GLUTEN-FREE FISH AND CHIPS?
Sauce - You can serve this with ketchup, tartar sauce, BBQ sauce, or your favorite dipping sauce.
Add a veggie or salad side - You can add a veggie side like broccoli, white bean salad, gluten-free coleslaw or carrots.
Gluten-Free Fish and Chips
These crispy, light take-out-style gluten-free fish and chips are fried to golden perfection. No more missing out on a classic family recipe the kids will love.
Ingredients
- 4 sea bass fillets (1 lb total)
- 5 peeled potatoes
- 1 tsp baking powder
- ⅓ cup frying oil
- 1 cup all-purpose gluten-free flour
- 1 tsp salt
- 1 tsp paprika
- 1 tsp granulated garlic
- 1 tsp coriander
- 1 egg
- ⅓ cup milk
- ¼ cup mineral water
- For frying: any odorless vegetable oil.
Instructions
- Cut the peeled potatoes into thin strips, about half an inch thick and about 2 inches long. Pour cold water over and leave for 10 minutes. After that, drain the water and dry the potatoes.
- In a frying pan, heat the oil for frying and lay out the chopped potatoes in one layer. Fry the potatoes over medium heat, stirring occasionally, until they are toasted on the outside and soft on the inside. Salt at the end. After that, you can start frying the next batch of potatoes.
- While the potatoes are fried, you can prepare the batter. Pour the gluten-free flour into a bowl. Add all spices, salt, baking powder and mix everything thoroughly.
- Add the egg, milk and mineral water, mix everything again so that there are no lumps in the batter. You can immediately add half the milk and water to see how thick the batter is. Then add more to get the desired consistency.
- When the potatoes are fried, put them on a napkin to absorb excess oil.
- Heat a large amount of frying oil in a frying pan. Dip the fish pieces in the batter until they are completely covered, and gently transfer to the oil. Lower the heat. Fry on one side for about 5 minutes, then flip the fish to the other side, cover the pan with a lid and fry for about 4 more minutes. Serve fish with chips, sauce, and fresh herbs.
Notes
- Oil temperature - The oil needs to be at the correct temperature.
- Batter - Adjust the batter according to your liking.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
-
Bob's Red Mill Baking Powder, 14 Ounce (Pack of 1)
-
SENSARTE Nonstick Frying Pan Skillet, Swiss Granite Coating Omelette Pan, Healthy Stone Cookware Chef's Pan, PFOA Free (8/9.5/10/11/12.5 Inch) (9.5 Inch)
-
Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 667Total Fat: 27gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 102mgSodium: 842mgCarbohydrates: 72gFiber: 6gSugar: 4gProtein: 35g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients' nutrition labels.
Jessica Vandewalker
Can you use an air fryer for this recipe?
Wendy Stoltz
Hi Jessica,
Yes you can.
Jessica Vandewalker
If using an air fryer, what temp do you cook at and for how long?
Wendy Stoltz
Hi Jessica,
You would need to test it with your brand of air fryer. But here are some general guidelines Fish - 10-12 minutes at 400 degrees. Chips - 10-12 minutes but it depends how thick or thin you cut them.
Brenda Maxson
Hi! Thanks for doing the gf fish and chips. I always create my own chips by simply cutting russet potatoes in chip shapes (French fry for those not from Canada or England. ) and either bake on 400* or 450* oven with a little oil on cookie sheet. Turn them when 1/2 tender. I think it takes maybe 30 minutes. I never time them myself, just watch them. Or sometimes I'll cook them in an air fryer. 3 potatoes is plenty for 2 people. Salt to taste when finished. Enjoy with no need to worry about gluten! I also sometimes will slice potatoes so circular pieces about 1/4 - 1/8" thickness. Lay them on cookie sheet with small amount of oil. Broil until tender and brown. Salt to taste.
Wendy Stoltz
Thanks for sharing, Brenda.