Gluten Free Fish and Chips for the Perfect Crispy Bite

Enjoy crispy, golden gluten free fish and chips with a deliciously tender fish inside. Perfect for a satisfying, gluten free meal at home!

Prep Time 15

Cook Time 20

Total Time 34

Course Main Course

Cuisine American, British

Servings 4

Calories 400 kcal

Fish Fillets: Choose firm white fish like cod or haddock. These types of fish hold up well during frying and offer a mild, flaky texture that pairs perfectly with the crispy batter.
Lemon Juice: A splash of fresh lemon juice will brighten the flavors and help cut through the richness of the fried fish.
Salt & Pepper: Season your fish with sea salt and freshly ground black pepper to bring out the natural flavors.

Gluten Free Flour: A cup of gluten free all-purpose flour will form the base of your batter. It’s a great alternative to wheat flour and ensures the dish is safe for those avoiding gluten.
Cornmeal: For added crunch a couple of tablespoons of cornmeal will give the batter that irresistible, crispy texture. It’s the secret to achieving the perfect crunch!
Baking Powder: To make the batter light and airy don’t skip the baking powder. It helps the batter puff up and crisp while frying.
Rice Flour: If you want an extra-crispy finish rice flour is an excellent addition. It creates a delicate yet crunchy coating that’s perfect for frying.
Water or Sparkling Water: For the batter consistency you’ll need about a cup of water or even sparkling water. The carbonation in sparkling water helps create a lighter, crispier coating.

Potatoes: Choose Yukon Gold potatoes for their creamy texture and perfect fryability. You’ll want to slice them into thick hearty chips that can hold their own next to the crispy fish.
Olive Oil: You’ll need a good amount of olive oil or another frying oil of your choice for both frying the fish and crisping up the fries.
Salt: Don’t forget to sprinkle a little salt on your fries as soon as they come out of the fryer for that classic irresistible taste.

Start by washing and peeling your Yukon Gold potatoes. Slice them into thick fries, about 1/2 inch wide. You want them hearty so they stay crispy on the outside while soft on the inside.
For the fish, pat your cod (or other white fish) fillets dry with a paper towel. This step is key to ensuring the batter sticks properly!

In a mixing bowl, whisk together your gluten free flour, cornmeal, and baking powder.
Add a pinch of salt and pepper for seasoning.
Gradually pour in sparkling water (or regular water) and whisk until the batter is smooth and slightly thick. The bubbles from the sparkling water will help the batter stay light and crispy.
Tip: If the batter feels too thick, add a bit more water. If it’s too runny, add a bit more flour.

Heat a large pot or deep fryer with olive oil (about 3-4 inches deep) to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of potato in—if it sizzles immediately, you’re good to go.
Carefully add the potato fries in batches, ensuring they don’t overcrowd the pot. Fry for about 4-5 minutes, until they’re golden and crispy. Remove them with a slotted spoon and drain on paper towels. Sprinkle with a little salt while they’re still hot.

Dip your fish fillets into the batter, coating them evenly on all sides. Make sure the batter is thick enough to form a solid coating.
Gently lower the battered fillets into the hot oil. Fry for about 4-5 minutes, depending on the thickness of the fish, until golden brown and crispy.
Tip: For extra crispy fish, you can double coat them—just dip the fillet in the batter, then give it a second coating before frying.

Once your fish is crispy and the chips are golden, it’s time to serve! Arrange the fish and fries on a plate and add a lemon wedge on the side for a fresh pop of flavor.
Don’t forget your favorite dipping sauces, like tartar sauce or a drizzle of malt vinegar, to complete the meal.

Nutrition Information (Per Serving):

Keyword Crispy Fish and Chips, Easy Fish Recipe, Gluten Free Fish and Chips, Homemade Fish and Chips