Now you can have crispy, restaurant-quality gluten free fish and chips at home with this simple recipe. This recipe is crispy yet light and gives that British pub vibe that is perfect for dipping in our homemade cool tartar sauce.
Why I Love These Fish and Chips:
- Restaurant quality - I don't know about you but I miss being able to eat anything while out so I love creating my favorite recipes at home. This crispy fried fish is unique and not something we can easily get gluten free. I love serving it with our Red Lobster copycat gluten free cheddar biscuits for a true restaurant experience.
- Simple preparation- This recipe is simpler than you might expect despite everything being fried, much like this gluten-free fried chicken. I also love that it only needs a few ingredients because I nor you want to cook to spend all day in the kitchen.
- Great texture - We found that this recipe gives a tender, flaky and perfect for a light fried dish that also feels a bit indulgent.
Some of the things that make this a standout recipe
Gluten Free Flour AND GF starch: I love the combination of both gluten free flour for good coating but the extra gluten free cornstarch makes this recipe even lighter. It comes out more like a traditional British fish and chips.
Gluten Free Beer or Carbonated Water: I love the flavor of half gluten nfree beer and half carbonated water but since I don't drink alcohol, I don't usually have gluten free beer on hand unless I am making our soft gluten free pretzels. So we found that carbonated water works well also.
Potatoes: Large russet potatoes are the best for the "chips" side of this recipe. It is so much easier to control the size with a larger potato
Ready for your fish fry? Let's go!
What to serve for dessert after this meal
- Fried gluten-free donuts (real deal!)
- Buttery gluten free pound cake
- 15-Minute Gluten Free Lemon Crinkle Cookies
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Restaurant Style Gluten Free Fish and Chips
Now you can have crispy, restaurant-quality gluten free fish and chips at home with this simple recipe. This recipe is crispy yet light and gives that British pub vibe that is perfect for dipping in our homemade cool tartar sauce.
Servings: 4 servings
Calories: 225kcal
Ingredients
- 4 white fish filets (4 ounces each)
- ½ cup gluten free all purpose flour
- 1 tablespoon cornstarch (heaping)
- ½ teaspoon garlic powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅔ cup carbonated water or gluten free beer (or combo of both)
- 4 potatoes russet
- light cooking oil, the amount will depend on the size of your pot
Tartar Sauce
- 1 cup mayonnaise
- ½ cup dill pickles, finely chopped
- ¼ cup parsley and dill, chopped
- ¼ cup ketchup
- 1 teaspoon lemon juice
- dash of black pepper
Instructions
- Lay the fish filets on a paper towel and pat dry. Season them generously with sea salt and pepper.
- In a large bowl, mix the flour, baking powder, salt, black pepper and garlic powder. Then add the carbonated water and/or gluten free beer
- Mix until you have a slightly thick, smooth batter. If it’s too thick, add a little more beer.
- To prepare the oil: Add oil to a deep pot—about 3 inches full–and heat oil to 350 degrees F. Make sure the oil is at the right temperature. For this it is best to use a thermometer to monitor the oil temp (at least 350 and no higher than 375). If the oil is too hot, the fish won't cook fast enough before the coating is overly crisp. If the oil is not hot enough, the coating will be soggy/soft instead of crisp.
- Place the dipped filets into the pot, don’t overcrowd them.
- Fry for approximately 5-7 minutes or until internal temperature reaches 140 degrees, turning occasionally, until the batter is crisp and golden and the fish is perfectly cooked.
- Once cooked, remove the filets from the hot oil and drain on paper towels for two minutes to get that carryover cooking and internal temp up another 1-2 degrees. You can keep them in a 200 degree oven while you make the chips but I like to make the chips first and keep them in the oven so the fish is the freshest.
- Next, add your chips to the hot oil for 5 to 8 minutes or until golden. Remove the chips from the oil with a slotted spoon and allow to drain on another plate with a paper towel.
- To make the tartar sauce, mix the mayonnaise with chopped pickles, parsley and dill, lemon juice, salt and pepper.
- Serve the fish with the chips, mayonnaise dip and ketchup on the side.
Notes
Make Ahead, Freezing, and Reheating Instructions:
To make ahead: Make and fry the fish completely when making this recipe ahead. To freeze: Be sure the fish is cooled completely, then place in an airtight container and freeze for up to two months. To reheat: Place in an air fryer at about 380 degrees to reheat and keep the batter crispy.Recipe Variations:
- Fish: Many different types of thick, white fish can be used in this recipe. I recommend cod, haddock, or pollock.
- Spice it up: Add a few spices like chili powder, cumin, and oregano to give it a hint of spice. Be careful not to use too much. Or sprinkle some seasoned salt on the fries when they come out of the oil.
- Replace the beer: You can substitute the beer for club soda or water, just know that the flavor may come out slightly different, but the recipe will still work well.
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 13g | Protein: 36g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 85mg | Sodium: 390mg | Potassium: 629mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.5mg | Calcium: 77mg | Iron: 2mg
Kacey says
I love a good recipe that makes me feel like I’m eating out but I’m staying in. I ended up making extra and freezing it and it was just as good after cooking from frozen!