Restaurant Style Gluten Free Fish and Chips

Gluten free fish and chips on a tray with ketchup and tartar sauce

5 from 3 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Fish/Seafood

Cuisine: American

Keyword: chips, fish, gluten-free

Servings: servings

Calories: 225kcal

Author: Chandice Probst

Cost: $15

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