This Gluten Free Fish and Chips Recipe is the perfect combo of crispy battered fish and crunchy, salty fries in this British classic.

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Y'all, I don't know about you, but it's been YEARS since I was able to enjoy any kind of deep-fried fish, battered or otherwise. And lemme tell ya, this gluten free fish and chips recipe "BLOWS any other fish and chips out of the water." That is a direct quote from my husband, who stated I've ruined him for ordering fish and chips anywhere because they'll always pale in comparison to my homemade version!
Once you see just how easy it is to make them from scratch, you'll never have to go without again. Read on and I'll show you all the ins and outs of making homemade gluten free fish and chips.
ingredients for fish and chips
- Kim's gluten free all purpose flour blend - a store bought blend will probably work just fine, but please note I have not tested this recipe with anything other than my own blend.
- Gluten free beer - there are plenty of decent gluten free beer brands on the market these days, but if you can't find any in your area (check Total Wine & More) a seltzer water will work fine. You won't get quite the same taste, however.
- Firm white fish filets - I always like to use cod, but use what you can find fresh in your area. Haddock, pollock, or halibut are a few other firm, white-fleshed fish filets you might like.
- White rice flour - we ALL have superfine or ultrafine white rice flour in our kitchens, right? A combination of a flour blend and white rice flour makes super crispy fish that stays crispy for longer than you'd think.
frying battered Fish
In a shallow bowl, mix together equal parts gf all purpose and white rice flours until fully combined.
In another bowl, whisk together gf all purpose flour, white rice flour, salt, baking powder, and gf beer into a smooth, very thin pancake-like batter is obtained; refrigerate.
Dredge the fish filets in the flour mixture and shake to remove excess.
Dip in beer batter and shake to remove excess.
Carefully and slowly lower battered filets (no more than 2 at a time) into hot oil, dropping away from you. Set a timer for 4 minutes.
Remove fish filets and place onto a baking sheet that's been lined with a wire rim. Immediately salt filets after removing from the hot oil.
making "chips" aka french fries
Cut russet potatoes into thick (½-inch) slices and then into sticks.
Place fries in heavy-bottom saucepan and cover with cold oil. Turn burner on to high and allow fries to slowly start frying as the temperature of the oil increases.
Halfway through frying, carefully stir the French fries around to make sure they're not sticking to the bottom or together.
Remove the fries when they are golden brown and crispy. Immediately salt them upon removing from the oil.
deep frying 101
While deep frying can be intimidating and messy, there's nothing that brings about crispness like a good deep fry. All the best air fryers in the world can't quite duplicate it and it's very difficult (or impossible maybe?) to deep fry anything with a batter.
Through the years, I've perfected a few things in my deep frying repertoire and I'll share them with you so you won't feel as nervous or intimidated about this method of cooking:
- Have everything ready to go before you begin.
- Fry the chips first so they won't have any extra "fishy" taste that might leach into the oil. The chips will keep well on a wire rack set over a baking sheet in a 250 F oven while the fish fries.
- Frying "chips", or French fries as we like to call them, with a cold oil start is the ONLY way to fry French fries, in my opinion. It's so easy and nearly fool proof so anyone can have success. None of that double frying (been there, done that), thermometer checking, etc, etc. Just put them in cold oil and turn on the burner. That's it! They come out perfectly every time.
- Fry fish and seafood at fairly high temperatures. They never take long to cook, so a higher temperature (350-375 F) will yield the best, crispiest results.
- Never fry more than a few large fish filets at a time. Dropping too many thick filets in hot oil at once will drastically drop the temperature, leading to mushy, oily coatings rather than crispy, crunchy ones.
- When done frying, I ALWAYS move the vessel with the hot frying oil to the back burner. Accidents can happen with pets, small children, and even adults so it's best to be safe than sorry.
- Once the oil completely cools down, it can be used again for fish and/or seafood. Line a fish mesh sieve with cheesecloth (or a paper towel or coffee filter in a pinch). Set it over a large bowl or container, and pour oil through. This will remove any of the impurities in the oil so you can reuse the oil once or twice more. I keep an empty gallon-sized oil container solely for this purpose. I write SEAFOOD on it using a Sharpee and will use it once or twice more before discarding it.

fish and chips FAQs
Any firm, white-fleshed fish will work, such as cod, haddock, or halibut.
A higher temperature of around 375 degrees F yields the best results.
I would not recommend it, at least for the fish. Battered foods don't work well in an air fryer.
more gluten free seafood recipes
- Gluten Free She Crab Soup
- Best Ever Gluten Free Crab Cakes
- Crispy Gluten Free Coconut Shrimp
- Amazing Grilled Lemon Butter Shrimp
- Homemade Gluten Free Lobster Rolls
Don't think you can never have fried fish again. With my Gluten Free Fish and Chips Recipe, you'll be savoring every last bite of crispy fish AND crunchy chips!
Gluten Free Fish and Chips Recipe
Equipment
- Dutch oven or heavy-bottom large saucepan
Ingredients
Chips
- 3-4 lbs russet potatoes
- peanut oil for frying (my favorite, but any neutral oil can be substituted)
Fish
- 2 lbs fresh cod fillets (any firm, white-fleshed fish fillets will work, such as haddock, halibut, or pollock, but cod is the traditional fish used)
- 16 oz gluten free beer (I used Glutenberg Blonde, but there are a few other brands out there that will work as well) You can also substitute with seltzer water or club soda.
- ¾ cup (105g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but has not been tested)
- ½ cup (100g) white rice flour
- ½ tsp (3g) kosher salt
- ½ tsp (2g) baking powder
- 2 tbsp (25g) additional white rice flour
Instructions
For the Chips
- Wash and dry potatoes and cut off the rounded sides, tops, and bottoms of the potatoes. Cut into ½-¾ inch thick sticks.
- Place potatoes in a large Dutch oven or heavy-bottomed saucepan and cover with oil to about one inch above the potatoes.
- Turn the burner on to high and let the oil slowly come up to temperature. As this happens, the chips will slowly start frying, and it will take anywhere from 15-20 minutes for them to be fully done. Halfway through frying, carefully stir the potatoes to keep them from sticking to the bottom of the pan or together.
- When the chips have finished frying, they should be deep golden brown and crisp. Remove them using a spider to a wire rack set over a baking sheet (place in a single layer). Immediately sprinkle them with salt and place them in a 250°F oven while you fry the fish.
For the Fish
- While the chips are frying, remove the fish from the fridge and pat dry. Cut fish into manageable strips and place on a wire rack set over a baking sheet. Season both sides with salt and set aside.
- In a medium bowl, whisk together ½ cup (70g) of Kim's gluten free all purpose flour blend, ½ cup (70g) of white rice flour, salt, and baking powder. Slowly whisk in beer until a very thin, pancake-like batter forms. Refrigerate until ready to fry.
- In a shallow bowl, whisk together the rest of each of the dry ingredients (ap flour blend and white rice flour).
- Clip a thermometer onto the edge of the Dutch oven or heavy saucepan and bring the temperature to 375°F.
- When ready to fry, remove the batter from the fridge. Pat dry the fish and dredge each piece into the dry mix, shaking off excess.
- Dip each coated piece of fish into the batter and shake off excess. It will be very thin. Carefully and slowly lower fish into hot oil, letting it gently fall away from you. For best results, only fry two pieces of fish at a time. Set a timer for 4 minutes.
- Remove fish from oil and place on a wire rack set over a baking sheet. Immediately sprinkle fish with salt. Finish frying the rest of the fish. On the wire rack, the fried fish will stay crispy for at least 30 minutes.
- Remove the chips from the oven and serve fish and chips in a basket or on a plate lined with newspaper. If desired, serve with tartar sauce (but it's so good it needs nothing else to accompany it!).
Notes
Adapted from and inspired by Brian Lagerstrom's Fish and Chips and America's Test Kitchen's Restaurant Quality French Fries.
Paz L says
I tried this with Krusteaz gluten free flour and club soda as a batter and it worked!! For others out there who may be using alternative flours.
jodi griffin says
I made these fish and chips for dinner today. I am a fish snob. I would rather go without them to eat fish that is not to my liking. This fish and chips are the best I have ever had hands-down. I use regular Crisco oil and it turned out wonderful. I have made a lot of your recipes and I have enjoyed everyone of them. Keep them coming.🥰
Kim says
Awe, yay!!! I'm so glad you liked it. It's a family favorite here in my house.
Laura says
Is these substitution for the beer?
Deb Wolf says
Laura, you can use club soda.
Sandy McLachlin says
I certainly agree with DEB WOLF, Kim. My one question is what is your preferred oil to deep fry in? I will be reporting back as soon as I get started!
Kim says
I use peanut oil, but any neutral oil will do.
Deb Wolf says
Oh my goodness, Kim! I have been missing batter fried fish. Thank you!
Kim says
They're so good, Deb! I can't wait for you to try them 😋