If you miss crispy beer-battered fish and chips due to a gluten-free diet, my easy recipe will be a game-changer! The gluten-free fish batter uses fizzy soda water or GF beer to achieve an ultra light, airy coating. White fish is dredged in a mixture of gluten-free all purpose flour and rice flour, fried until crisp and golden for a gluten-free fried fish just as tasty as the classic pub food!
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
My Favorite Gluten-Free Fish Batter
Sometimes we just have to take matters into our own hands. You may not readily find gluten-free fish and chips on a restaurant menu, but that doesn’t mean you can never enjoy tender, flaky fish battered with a light, crispy coating again!
In fact, when I was testing this recipe, I found it simple enough to add to my easy weeknight gluten-free dinner ideas alongside with a perfect accompaniment, creamy gluten-free slaw. And the better news? My non-gluten-free family had no idea they were indulging in fried fish coated with a gluten-free fish batter!
While the process to make gluten-free fried fish is actually quite simple, below are some easy steps to make this a no-fail recipe, even if you have never made battered fish before. I put in the effort to determine the most crucial homemade fish batter rules, so you’ll have perfect, consistent results when making this easy gluten-free recipe.
First of all, beer-battered fish is delicious for a reason! Of course, it adds taste, but more importantly it improves the texture of the coating. The carbonation aerates the batter as it fries, and the released carbon dioxide creates a light, crispy breading.
You have two options to replicate this. One, choose a GF beer. This would provide the bubbles for the batter, plus the alcohol, which evaporates faster, meaning the fish requires less frying time, decreasing the chances for a greasy coating.
If you don’t have gluten-free beer on hand, or would like a more affordable alternative, carbonated club soda water also works. I tested the recipe both ways and there was negligible differences in the fish batter.
Another important tip for making the best gluten-free fried fish is the addition of rice flour. Rice flour absorbs less fat and moisture than wheat flour so it fries up lighter and less dense. I use a combination of rice flour with gluten-free flour to ensure the batter adheres to the fish while frying.
Read on for more tips to make the best gluten-free battered fish, including the ideal oil temperature, how to keep the fish warm while frying batches, and the best way to reheat fish and chips! If you are looking for an universal seafood batter, be sure to check out this crispy, breaded gluten-free shrimp recipe as well.
Absolutely phenomenal! Best GF fish batter EVER. I’m from England so I know 😊👍
—Clareity
Used GF beer but only because some was on hand. Gonna use club soda next time. Turned out light and crunchy without being even slightly heavy. NO leftovers to worry about 😉
This is now my ‘go-to’ recipe for fish.
Free Guide! Receive a Free Gluten Free Dinners Cookbook
TOP 5 Highest Rated Recipes!
Ingredient Tid Bits
When making homemade fried fish, some ingredient variations are possible. Any workable modifications are listed below, as well as how substitutions will affect the fish fry.
- Gluten-free all purpose flour – I tested the recipe with both Cup4Cup gluten-free flour and King Arthur Measure-for-Measure, which yielded better results. C4C contains a lot of cornstarch in the blend, which thickened the batter, made it harder to coat, and a more dense fried coating. Therefore, I recommend King Arthur Measure-for-Measure or a blend that does not list cornstarch as one of the top 3 ingredients.
- White rice flour – This is used to dredge the fish is before dipping in the batter, which helps the coating to not slide off. Also, a combination of rice flour and GF flour is used for the batter recipe, which creates a lighter texture. If your flour blend does not contain any cornstarch, that may be substituted, but rice flour is best!
- Gluten-free beer or club soda – The carbonation improves the texture while frying, while the alcohol in the beer reduces cooking time. However, it’s possible to achieve the same great results by substituting soda water as well!
- Fish – For a classic fried fish flavor use a flaky white fish fillets, such as cod, haddock, pollock, flounder, halibut or tilapia. The thickness of the fish will determine the frying time. I used my favorite internal thermometer to make sure the fish was cooked to a temp of 140ºF.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Prep the fish
Lay the cut fish on another baking sheet lined with paper towels. Place a top layer of paper towels over the fish and press to blot up excess moisture.
Fresh fish is best because there is not as much excess moisture to blot out. Frozen, thawed fish releases a lot of moisture. It’s virtually impossible to blot out enough excess liquid. After cooking, it will have a mushier texture inside.
Shortcut dredge
A faster way to “dredge” fish – shake in bag with rice flour, salt, and pepper. We want to make this as fast and easy as possible. Always the goal!
Time to whip up the batter
Combine all the dry ingredients first. You will add the cold, liquid ingredients right before frying so the batter stays optimally cold. Using a GF flour without a lot of cornstarch keeps the batter nice and thin for dipping.
Now let’s fry!
Pour the oil in a large, heavy-bottomed deep skillet. Add enough oil until it covers about 2 inches deep. Heat over medium to medium-high heat until it reaches a temperature of 375ºF. The temp of the oil for frying is key so it doesn’t become too brown or too greasy. (Key when making airy gluten-free apple donuts as well!)
Take a piece of fish from the ziplock bag and dip it into the batter bowl. Use a fork to lift the fish out of the batter and transfer to the oil. Repeat so you have 3-4 fish cooking in the oil. It’s also key to not overcrowd the oil.
Cook for 3-5 minutes, depending on the thickness of fish, and use tongs to flip occasionally. Transfer the cooked fish to the paper towel-lined plate to briefly absorb excess grease. See tips below for how to keep fish warm while cooking in batches – key for maximum enjoyment!
Making Gluten-Free Fish and Chips
To make homemade gluten-free fish and chips you have options, depending on the time and effort you’d like to put in.
Cook the “chips” or fries in the oil before frying the fish. Heat the oil to a lower temp first, 330ºF, and also soak the cut potatoes in cold water and dry on a lint-free towel before frying. Fry the potatoes in batches and keep warm in a 200ºF oven while the fish fries. Increase cooking oil temp to 375ºF when ready to batter the fish.
The easiest option for fish and chips? Bake or use an air fryer to prepare store-bought french fries while making the fish. Read ingredient labels carefully before choosing a brand, but Ore-Ida, Alexia Foods, and Grown in Idaho are safe.
Essential Tips to Remember!
I want you to make this recipe with success the first time! Below are highlights of important steps to remember!
- For best results use fresh fish because it contains less moisture than frozen and thawed. Blot the fish dry before dredging in rice flour. This helps adhere the batter to the fish.
- For fish that is light and crispy and not oily, maintaining proper oil temperature is crucial! If it is too low, the fish will take too long to fry and become greasy. I made this mistake the first time! The oil temp will decrease as cold fish continues to go in the batter. Continually check the temp to make sure it maintains around 375ºF. If it is too hot, the batter will become too brown before the fish is cooked through.
- To properly maintain oil temp, it’s also key to not overcrowd the pan. The cold fish and cold batter will reduce the temp too much. Therefore only fry about 3-4 pieces of fish at a time, which also allows space for the hot oil to circulate around it.
- King Arthur Measure-for-Measure gluten-free flour, or a flour blend that doesn’t contain cornstarch as a main ingredient, yields a better fish batter consistency.
- For a light fried texture, it’s also key to keep the liquids cold before adding to the batter. Don’t add the cold egg or beer / soda until you are ready to dip the fish and fry.
- To keep the fish warm while frying batches, preheat the oven to 200ºF. Place a baking sheet with wire rack set inside. Briefly bot excess oil on a paper towel-lined plate and then transfer the fried fish to the wire rack to keep warm.
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
No-Fail, Crispy Battered Gluten-Free Fried Fish
Ingredients
For Dredging
- ¼ cup white rice flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
Gluten-Free Fish Batter
- 2 pounds white fish, cut into 2-inch strips, see recipe notes
- 1 cup gluten-free all purpose flour blend, King Arthur Measure-for-Measure recommended
- ¼ cup white rice flour
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 ½ teaspoon baking powder
- 1 teaspoon seasoned salt
- ½ teaspoon onion powder
- ¼ teaspoon baking soda
- ¼ teaspoon pepper
- 12 ounces gluten-free beer or club soda, very cold
- 1 large egg
- cooking oil (canola, vegetable, or peanut), for frying
- tartar sauce and lemon, for serving
Instructions
- In a large ziplock bag combine the mixture for dredging – white rice flour, salt, and pepper. Shake to combine.¼ cup white rice flour, ½ teaspoon salt, ⅛ teaspoon pepper
- Preheat the oven to 200℉. Place a wire rack inside a baking sheet and set in the oven. Line a plate with paper towels. After the fish cooks it will be transferred from the oil, to the plate, to oven to keep warm while frying batches.
- Lay the cut fish on another baking sheet lined with paper towels. Place a top layer of paper towels over the fish and press to blot up excess moisture. Fresh fish is best, but if using frozen and thawed, remove as much moisture as possible, changing out paper towels. Set aside while the the fish batter is prepared and oil preheats.2 pounds white fish, cut into 2-inch strips
- For the fish batter, in a large bowl whisk together the dry ingredients – gluten-free flour, white rice flour, paprika, salt, baking powder, seasoned salt, onion powder, baking soda, and pepper. Set aside. You will add the cold, liquid ingredients right before frying so the batter stays optimally cold.1 cup gluten-free all purpose flour blend, ¼ cup white rice flour, 1 tablespoon paprika, 1 teaspoon salt, 1 ½ teaspoon baking powder, 1 teaspoon seasoned salt, ½ teaspoon onion powder, ¼ teaspoon baking soda, ¼ teaspoon pepper
- Pour the oil in a large, heavy-bottomed deep skillet. Add enough oil until it covers about 2 inches deep. Heat over medium to medium-high heat until it reaches a temperature of 375ºF. This will take about 10-15 minutes to heat. Use an instant thermometer to maintain and keep testing the oil temp. As the fish cooks, it will have a tendency to lower the temp, which will make longer cook times and greasy fish. Adjust the heat accordingly throughout frying.12 ounces gluten-free beer or club soda, 1 large egg
- While the oil is heating, add the fish to the ziplock bag and shake to coat evenly. When the oil is the proper cooking temp, add the add gluten-free beer or soda and egg to the fish batter. Whisk to combine.
- Take a piece of fish from the ziplock bag and dip it into the batter bowl, coating on all sides. Use a fork to lift the fish out of the batter, letting excess drip off and transfer to the oil. Repeat so you have 3-4 fish cooking in the oil. Don't overcrowd the pan or the oil temp will reduce too much. Cook for 3-5 minutes, depending on the thickness of fish, using tongs to flip occasionally. The fish should reach an internal temp of 140℉.
- Transfer the cooked fish to the paper towel-lined plate to briefly absorb excess grease. Transfer the cooked fish to the wire rack baking sheet in the oven. Repeat with remaining fish. Serve immediately with tartar sauce and lemon.
Notes
Recommended Fish
I tested the recipe using fresh fish and frozen and thawed cod. The frozen and thawed fish did not have as good of results as using fresh fish. When fish is thawed it releases a lot of moisture. It was virtually impossible to blot out enough excess liquid. After cooking, the fish has a mushier texture inside. Fresh white fish does not require as much blotting before hand and has a meaty, flaky texture after frying. Therefore, if possible use fresh fish! As far as fish types, any white fish will do, but a thicker filet gives better results, especially if you are looking for a classic fish and chips experience. Use cod, haddock, pollock, flounder, or halibut.Storing and Reheating
Store leftovers in an airtight container, refrigerated up to two days. After storing the coating will become softer, but there’s an easy way to reheat fried fish to revive the crispy outer coating. The fastest and easiest way is to use an air fryer. Spray the basket and preheat the air fryer to 400ºF. Lay the fish in a single layer and bake for 4 minutes, flipping halfway through. If you don’t have an air fryer, oven reheating is another good option. Place a wire rack inside a baking sheet. Spray cooking spray on the wire rack and lay the fish on top. Bake in a 375ºF oven for about 10 minutes, flipping halfway through.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Excited to try this recipe with some chicken wings, but would love to know if it can be modified to be baked instead of fried? Thanks for creating so many wonderful GF recipes (I’ve made several for my family and they’ve been enjoyed).
Glad to hear you are enjoying the recipes! Since the batter is runnier, I don’t think it would work baked, but you could possibly try air frying, if you lay parchment down and put a thin layer of batter on. Let me know if you decide to give it a try!
Best,
Melissa
This is sooo yummy! I’m making it for the second time tonight. Even my hubby who is not GF likes it.
It does make more batter than needed in my opinion but it’s not a really big deal.
Thank you for sharing, LeeAnn! I’m so glad your husband likes it as well. That’s such a good feeling!
Best,
Melissa
I thought I had opened cod I had bought, but it was salmon. Made it anyway. Fabulous
Love this, Judi! So glad the salmon worked too!
Best,
Melissa
Amazing recipe. The breading mostly stuck but if it didn’t it was crispy. I didn’t follow fully I used brown rice flour and cornstarch but the techniques worked well!! Thank you!
Glad it still worked well with the changes. I hope you come back to the recipe!
Best,
Melissa
WOW! I made this for the first time last weekend and it was a huge success at our house. As the one in the family that has the problem with Gluten, I am always on the lookout for recipes that my non gluten free husband and daughter also like. This was good enough, my daughter said today, that fish was so good”….something I did not expect to hear. Thank you for an easy to follow recipe that helped me create fabulous results. I used bobs red mill 1:1 and added the rice flour.
It’s the best compliment when our children like a recipe! Thanks so much for sharing, Erika!
Best,
Melissa
I was diagnosed with Celiac 3 years ago and I have really missed fried fish and have been looking for a restaurant that has gf fish. My wife, who is not gf, said try this recipe. Having never fried fish before I was a little nervous but it came out amazing. We are lucky in central NY to have a number of places you can get fresh raw haddock. My wife said that you would never be able to tell this was gf. I am going to make onion rings and fried fish next week. Thank you for a wonderful recipe!!! A side note I used Ghostfish beer as I love the taste.
Yay! This is such a win and I’m so grateful you shared it with me, Linda. Thank you!
Best,
Melissa