The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why You’ll Love this Crispy Gluten-Free Fish and Chips
Since you’re skipping the gluten but not the crunch, this recipe delivers everything you’re craving in classic fish and chips — just without the wheat flour that usually does the heavy lifting.
I’ve combined gluten-free flour with rice flour for that signature crispy coating that actually stays put. The beer batter? Still light and airy.
The chips? Golden perfection. You won’t miss a thing, and honestly, most people can’t tell the difference.
Plus, the dredging step keeps everything extra crispy — no soggy disappointments here. Just pure, satisfying comfort food.
Ingredients for Crispy Gluten-Free Fish and Chips
Getting the right ingredients is half the battle when you’re making gluten-free fish and chips that actually taste like the real deal. The key is combining different flours to build that crispy, golden coating — plus having your oil ready for the perfect fry.
For the Fish Batter:
- 1 cup gluten-free flour (120g)
- ¼ cup white rice flour (30g)
- 1 tsp baking powder (4g)
- 1 tsp salt (5g)
- ½ tsp each: onion powder, garlic powder, paprika, black pepper (2g each)
- 1 egg
- 12 oz gluten-free beer or seltzer (350ml)
For the Chips:
- 3 lbs russet potatoes, peeled and cut (1.4kg)
- Oil for frying (as needed)
For the Dredge:
- ¼ cup rice flour (30g)
- ½ tsp salt (2.5g)
- ¼ tsp black pepper (1g)
For the Fish:
– White fish fillets, 1.5-2 lbs (680-900g)
A few things worth mentioning: that rice flour isn’t just there for show — it creates an extra-crispy texture that regular gluten-free flour can’t pull off alone.
For the beer, any gluten-free variety works, but if you don’t have it on hand, seltzer water gives you the same light, bubbly effect.
I always grab firm white fish like cod or haddock since they hold up beautifully in the batter.
And yes, you’ll need a good amount of oil for proper frying — shallow won’t cut it here.
How to Make this Crispy Gluten-Free Fish and Chips
First things first — get those potatoes going since they need the most time. Peel and cut your 3 lbs of russet potatoes (1.4kg) into chunky chips, then boil them until they’re just cooked through but not falling apart. Drain them well and let them steam dry for a few minutes — this step is vital for getting crispy exteriors later.
While they’re cooling, heat your oil to 375°F (190°C) and fry the chips until they’re golden and gorgeous. Set them aside on paper towels to drain.
Now for the star of the show: that battered fish. Mix your dredge ingredients — ¼ cup rice flour (30g), ½ tsp salt (2.5g), and ¼ tsp black pepper (1g) — and coat your 1.5-2 lbs of white fish fillets (680-900g) thoroughly.
For the batter, whisk together 1 cup gluten-free flour (120g), ¼ cup white rice flour (30g), 1 tsp baking powder (4g), 1 tsp salt (5g), and all those lovely spices: ½ tsp each of onion powder, garlic powder, paprika, and black pepper (2g each). Then comes the magic — whisk in 1 egg and 12 oz of gluten-free beer or seltzer (350ml) until you get a smooth batter. Let it rest for 5 minutes while you lower your oil temperature to 350°F (175°C).
Here’s where it gets exciting: dip each dredged fish fillet into that rested batter, letting any excess drip off, then carefully lower it into the oil. The sizzle is your friend here — fry until the coating turns that perfect golden brown.
I always make sure my fish is bone-dry before dredging because any moisture will make your batter slide right off. Drain everything on fresh paper towels, and you’ve got yourself restaurant-quality gluten-free fish and chips that’ll make you forget you ever missed the wheat version. If you’re planning to make homemade gluten-free bread to serve alongside this meal, investing in a quality gluten-free bread machine can help you achieve consistent results every time.
Substitutions & Variations
While this recipe’s already pretty flexible, there’s tons of room to make it your own depending on what’s lurking in your pantry or what dietary needs you’re juggling.
Swap the gluten-free flour blend for almond flour if you’re going keto, though expect a nuttier flavor. No beer? Club soda works perfectly fine. I actually prefer it sometimes for an extra-light batter.
Try different spice blends in your dredge — Old Bay’s fantastic, or go wild with curry powder.
Sweet potato fries make a killer substitute for regular chips, and they’re gorgeous on the plate.
What to Serve with Crispy Gluten-Free Fish and Chips
Since fish and chips is already a pretty complete meal, you don’t need much to round it out — but the right sides can turn a good dinner into something really special.
I love serving mushy peas alongside — they’re traditional and complement the crispy textures perfectly. A simple coleslaw adds fresh crunch and cuts through all that delicious fried goodness.
Tartar sauce is non-negotiable for me, though malt vinegar works too. For something lighter, try a mixed green salad with lemon vinaigrette.
Pickled onions or gherkins provide that sharp, tangy contrast that makes everything taste even better.
Final Thoughts
Making gluten-free fish and chips at home isn’t just about avoiding gluten — it’s about creating something that’s genuinely delicious and satisfying.
I’m always amazed how the rice flour adds that extra crunch to the batter, and honestly, most people can’t tell the difference.
The key is patience — letting that batter rest and getting your oil temperature just right makes all the difference between soggy disappointment and crispy perfection.
Don’t skip the dredging step either. It’s your insurance policy for batter that actually stays put.
Pure comfort food magic, no compromises needed.
