Now you can have crispy, restaurant-quality Gluten-Free Fish and Chips at home with this simple recipe. And you can do it without the pesky gluten.
Need more seafood recipes? Try this sockeye salmon with honey and ginger, Whole 30 gluten-free crab cakes, sheet pan salmon and veggies, gluten-free lobster rolls, and Cajun seafood boil.
Why I Love These Fish and Chips:
- Gluten free – First of all, this recipe is gluten free, so me and anyone I share this tasty meal with can eat without fear of gluten contamination.
- Simple – This recipe is simpler than you might expect despite everything being fried, much like these fried gluten-free donuts (real deal!).
- Indulgent – Sometimes I need something that’s a bit more salty and indulgent and fried fish and chips always fit the bill just like gluten-free fried chicken.
How to Make Fish and Chips
Dry: Lay the fish filets on a paper towel and pat dry. Then season them generously with sea salt and pepper.
Mix: In a large bow, mix the flour, baking powder, salt, black pepper, and garlic powder. Then add the carbonated water and gluten-free beer.
Stir: Continue mixing until you have a slightly thick and smooth batter. Add a little more beer if the mixture becomes too thick.
Prepare: Add about three inches of oil to a deep pot and heat to 350 degrees F. Make sure the oil is no hotter than 375 degrees to make sure the fish cooks properly without getting soggy or burning.
Dip: Now you’re ready to dip! Place the filets into the breading mixture and coat evenly.
Fry: Carefully drop the dipped filets into the pot without overcrowding them. Fry for about 5-7 minutes, turning occasionally until the batter is crisp and golden and the fish is cooked. Then remove from the oil and drain on paper towels.
Chips: Add chips to the hot oil for 5-8 minutes or until golden and drain on paper towels as well.
Sauce: Mix the mayonnaise with chopped pickles, parsley, dill, lemon juice, salt, and pepper.
Serve: Place the fish, chips, dip, and a little ketchup together on a platter and serve.
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.
More Dinner Recipes:
- Pot pie in the air fryer (so easy!)
- Rolled tacos with spicy white queso
- Gluten-free chicken and dumplings
- Air fryer ravioli
- Frozen chicken tenders in air fryer
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Gluten Free Fish and Chips
Ingredients
- 4 white fish filets (4 ounces each)
- 1/2 cup gluten free all purpose flour
- 1/2 teaspoon garlic powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup carbonated water
- 1/3 cup gluten free beer
- 4 potatoes
- light cooking oil, the amount will depend on the size of your pot
Tartar Sauce
- 1 cup mayonnaise
- 1/2 cup dill pickles, finely chopped
- 1/4 cup parsley and dill, chopped
- 1/4 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 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, 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.
- 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.
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!