Gluten Free Fish and Chips, coated in a light and crispy tempura batter for the perfect crunch!
Gluten Free Fish and Chips
I love fish and chips. As someone with celiac disease, fried foods aren’t something I enjoy often, so when I do indulge I want it to be perfect. I developed this gluten free tempura-style batter while experimenting with another fried dessert and realized the same light, crisp texture would be ideal for fish. The result is a golden, airy coating that stays crisp without tasting heavy.
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One tip that helps keep this meal affordable: look for mixed or trimmed pieces of white fish, such as mahi-mahi or cod, which are often sold at a lower price than full fillets. These pieces are perfect for battering and frying because they’re already cut to a manageable size. When they’re available, I buy extra and freeze what I won’t use right away.
Trader-style markets and fish counters sometimes sell these trimmed pieces by weight at reduced prices. They work well for fish and chips, tacos, salads, or quick pan-seared portions. If you’re frying potatoes fresh, consider par-cooking them briefly in the microwave before deep-frying so they crisp up without burning.
Don’t forget the dipping sauce. A bright lemon-dill sauce complements the mild fish beautifully and provides a fresh counterpoint to the fried batter. I often make a batch to serve family-style so everyone can add as much as they like.
Recipe Notes
- Keep the batter ingredients very cold and use club soda or another carbonated water that still has fizz; the bubbles help create a lighter, crispier coating.
- Season the fish with salt and pepper before dipping it in the batter. Once the fish is battered, it’s difficult to season the interior.
- I recommend a reliable gluten free all-purpose flour blend for the batter. Choose a blend that performs well for frying and follows the package instructions for best results.
- Use whatever style of “chips” you prefer. If you’re frying whole potatoes, par-cook them slightly first to reduce frying time and lower the chance of burning.
- When frying, use a long-handled skimmer or slotted spoon to safely lower and turn fish in the oil. Work in batches so the oil temperature stays steady.
- Let fried fish drain briefly on a wire rack or paper towels to remove excess oil before serving. A light sprinkle of finishing salt just after frying enhances flavor.
Have you ever tried gluten free fish and chips? Do you prefer a classic tartar sauce or something brighter like lemon-dill or a spicy mayo?
Gluten Free Fish and Chips
Light and crispy tempura-style batter coats flaky white fish pieces for classic fish and chips made gluten free.
Ingredients
- 1 1/2 pounds cut-up white fish (such as mahi-mahi or cod)
- 1 cup gluten free all-purpose flour
- 1 cup cold club soda or other carbonated water
- 1 egg
- 1/2 teaspoon salt, plus extra for seasoning
- Oil for frying (neutral oil with a high smoke point)
- Salt and pepper to taste
- Lemon-dill dipping sauce or tartar sauce, to serve
- French fries or fried potatoes, to serve
Instructions
- Make the tempura batter by whisking the gluten free flour, cold club soda, salt, and egg together until just combined. Keep the batter cold until ready to use.
- Heat oil in a deep pot or fryer to about 350°F (175°C). Use a thermometer to maintain a steady temperature for even frying.
- Season the fish pieces with salt and pepper on both sides.
- Dip each piece of fish into the batter, letting excess drip off, then carefully lower it into the hot oil.
- Fry the fish for about 4–6 minutes, flipping as needed, until the coating is golden and the fish is cooked through. Cooking time depends on the thickness of the pieces.
- Remove the fish and allow to drain on a wire rack or paper towels. Sprinkle lightly with finishing salt if desired.
- Serve immediately with fries and lemon-dill sauce or your preferred condiment.
Tips and Variations
- For a lighter batter, do not overmix; a few small lumps are fine. The carbonation in the soda provides lift.
- Try different fish varieties based on availability and preference. Firm white fish works best for frying.
- To make the meal easier to manage, cook fries in the same oil before frying the fish, but be sure to keep oil temperature consistent.
- Leftover fried fish is best eaten the same day. Reheat briefly in a hot oven or air fryer to help re-crisp the coating.