Crunchy Baked Gluten-Free Fish (No Breadcrumbs)

If you are looking for easy gluten-free dinner ideas, this golden, crunchy gluten-free fish is on the table in only 30 minutes! Flaky white fish is topped with a crispy topping without using breadcrumbs! What’s the secret? Use affordable, naturally GF ingredients to create a golden baked crust – crushed potato chips and Chex cereal mixed with melted butter and parmesan!

Crispy gluten-free fish – Oven Baked

Whether you are looking for gluten-free recipes to feed a family or wanting to shake up your weeknight dinner routine, the key is always quick and simple. Not only is this baked gluten-free fish recipe effortless, but it is guaranteed to be devoured!

When creating gluten-free fish recipes, I like to focus on using ingredients that are affordable and naturally gluten-free. Similar to another family favorite – easy parmesan crusted tilapia, I appreciate when I have to buy minimal ingredients!

To make this crispy baked fish, typically I only have to pick up tilapia, which is my preferred seafood to use because it cooks quickly. The topping ingredients – crushed Chex cereal, potato chips, parmesan cheese and butter – I usually have on hand.

The combination of Chex cereal with potato chips keeps the breading crispy. The melted butter and freshly grated parmesan cheese adds flavor and binds the mixture together.

With the crunchy, salty topping, it satisfies my craving for this decadent gluten-free fish and chips when I’m short on time. Don’t skip out on the incredible tartar sauce included with the recipe, a side of crispy oven baked fries, and ultra creamy gluten-free coleslaw for the perfect meal!

Ingredient Notes

• White Fish – I prefer to use tilapia because it’s readily available, but any flaky white fish fillets may be used, such as cod, haddock, pollock, flounder, halibut or swai. The thickness of the fish will determine the baking time. I use my favorite internal thermometer to make sure the fish cooks to a temp of 140ºF. 
• Chex cereal – For a gluten-free fish recipe be sure to use rice or corn Chex. Alternatively, replace with gluten-free cornflakes, such as Nature’s Path. I love using this naturally GF ingredient in other unconventional ways, such as making a Chex cereal pie crust, replacing rice krispies in gooey gluten-free scotcheroos, or as a topping for gluten-free sweet potatoes!
• Potato chips – I use plain or wavy potato chips for a nice salty crunch. Any potato chips will work, though, as long as they are gluten-free!
• Parmesan cheese – Freshly grated is best so it melts and bind the topping together as it bakes.

How to Make Baked gluten-free fish

When making baked fish without breadcrumbs, the key is an extra crispy topping so it doesn’t have to fry in oil. Instead the fillets are oven fried, which means it’s an easy hands-off meal as well!

Instead of dredging the fish in gluten-free flour and coating all sides with the breading, the topping is gently pressed on top of the fish while it’s on the baking pan. You can coat the baking sheet with a little vegetable oil or olive oil to fry gently underneath as it bakes.

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Crush potato chips and cereal in a plastic bag with a rolling pin.
2. Mix together potato chips, cereal, parmesan, paprika, and melted butter.
3. Pat fish dry. TIP: Line a baking sheet with a paper towel, lay fish on top, and then pat down another paper towel on top.
4. Transfer fish to greased baking sheet. Sprinkle crunchy topping over fish and bake.

Baking an air fyer

To make this recipe in an air fryer, spray the air fryer basket with nonstick cooking spray. Preheat it to 400ºF. Gently lay the fish filets in a single layer, being careful to not knock off the topping. Fry for 5-7 minutes, depending on the thickness of the fish.

More REcipe modifications

Below are some other easy ideas to adapt this gluten-free tilapia recipe!

• Use any flaky, mild white fish such as tilapia, cod, flounder, swai, grouper, or catfish. Similar to when coating and frying fish in a gluten-free fish batter, cooking times will depend on the thickness of the fish.
• Swap out any type of preferred potato chip –  baked (will also save calories), salt & vinegar, BBQ, or tortilla chips, as long as they are safe for a gluten-free diet!
• Substitute any neutral tasting cereal – Corn Chex, Rice Chex, gluten-free Rice Krispies, or a gluten-free corn flake brand.
• For a dairy-free recipe, use plant-based parmesan cheese shreds or nutritional yeast.
• Add other seasonings to the topping, such as garlic powder, onion powder, dill weed, Italian seasoning for lemon pepper.

Storing and reheating tips

Store leftovers in an airtight container, refrigerated up to two days. When it comes out of the fridge the topping will be softer. I don’t recommend reheating the fish in a microwave.

Using an oven, air fryer, or toaster oven gives better results because the fish can be reheated gently and maintain its crunchy topping.

1. Preheat oven to 300ºF.
2. Place a large piece of foil on a baking sheet and lay fish on top of foil. Fold up the sides of the foil so it’s loosely tenting the fish.
3. Bake until fish is heated through. This will take approximately 5-10 minutes, depending on the thickness of the fish.

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