Crispy, Battered Gluten-Free Fried Fish (2024)

If you miss crispy beer-battered fish and chips due to a gluten-free diet, this 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!

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 testing this recipe I found it simple enough to make for a weeknight gluten-free dinner option 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 brand from this gluten-free beer list. 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!

Ingredient notes

When making a gluten-free fried fish recipe, 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 slid 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, as exemplified with homemade gluten-free beer bread recipe, 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. There are other considerations with fish, so I included more tips in Best Types of Fish to Use section.
• Oil – Use canola, peanut or vegetable oils for frying. Place in a deep, large skillet and fill until it covers about 2 inches deep. If it is less than that the fish will stick to the bottom as it fries.

Best Types of Fish To use

I live in the Midwest, so unfortunately good quality fresh fish is limited or can be quite expensive. Therefore, I also tested GF fried fish using frozen and thawed cod. Unfortunately, this did not have as good of results as using fresh fish.

When dipping fish in batter, it should be as dry as possible so the coating stays on. 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 beforehand and has a meaty, flaky texture after frying. Therefore, if possible fresh is best!

As far as fish types, any white fish will do, but a thicker filet gives better results for a gluten-free fried fish recipe, especially if you are looking for a classic fish and chips experience. Thinner filets, such as tilapia and swai will work but the batter to fish ratio will be off. Those fish types work really well for gluten-free oven fried fish, though!

how to make battered gluen-free fried dish

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

See Also

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1. 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.
2. In a large ziplock bag combine the mixture for dredging – white rice flour, salt, and pepper. Shake to combine.
3. For the gluten-free 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. You will add the cold, liquid ingredients right before frying so the batter stays optimally cold.
4. 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.
5. 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.
6. Cook for 3-5 minutes, depending on the thickness of fish, using 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.

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.

1. 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.
2. While the fried fish is prepared and cooked, bake these crispy homemade oven fries. They also require a cold water soak first, so read through the directions before beginning.
3. 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. If frozen fries have seasoning on them, pay particular attention to the ingredient label!

Serving suggestions

Serve homemade fried fish with lemon slices and tartar sauce. Of course, french fries pairs best with battered fish, but other options include from-scratch gluten-free fried onions, gluten-free tater tots, or steamed veggies for a healthy side dish.

This fish recipe would also be a great option to make gluten-free fried fish tacos or a fried fish sandwich. Don’t forget to prepare a batch of these extra soft gluten-free buns ahead of time!

Storing and reheating tips

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.

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