There’s something special about that first bite of fish and chips – the crispy golden coating, the tender flakey fish inside, and the warm fries piled high on the plate. It’s the kind of meal that brings everyone to the table with a smile, no matter what kind of day they’ve had.
Making gluten free fish and chips from scratch? That used to feel a bit intimidating, especially if you’re used to recipes that fall flat or taste like something’s missing. I’ve been there. After testing, tweaking, and trying all the little tricks in my kitchen, I finally landed on a version that brings back everything I loved about the classic. And it’s simple enough to make even on a busy weeknight.
In this post, I’ll walk you through every step – from choosing the right flours to getting that perfect crunch. We’ll cover tips for frying, flavor ideas, fun ways to serve it up, and how to save leftovers so they stay just as delicious the next day. So grab your apron – this is going to be a fun and tasty one to make together.
Why This Gluten Free Fish and Chips Recipe Belongs in Your Kitchen
This gluten free fish and chips recipe is one you’ll come back to anytime you want a meal that feels classic and comforting without being complicated. The batter fries up light and crispy, hugging every piece of fish in golden goodness. You only need simple ingredients you probably have on hand, and you can cook it in a deep fryer, a sturdy pot, or even your air fryer.
- Family friendly – Even picky eaters love the mild, crunchy fish and warm fries.
- Quick to prepare – No long marinating or fancy steps – just dip, fry, and serve.
- Customizable – Change up the seasonings, swap the sides, or make bite-size pieces for sharing.
Once you see how easy it is to get that satisfying crunch, you’ll want to make this fish and chips gluten free recipe part of your regular rotation. Let’s look at exactly what you’ll need to get started.
Gluten Free Fish and Chips Ingredients You’ll Need (and Why They Matter)
Before we get to the sizzle and crunch, let’s gather everything you need for this cozy gluten free fish and chips dinner. These are ingredients I trust in my own kitchen – nothing fancy, just the good stuff that comes together to make something special. I’ll also point out exactly what each item does in the recipe so you know why it matters.
Here’s what you’ll need:
- 1½ pounds white fish fillets
(Think cod, haddock, or pollock – boneless and skinless. These hold up well in the fryer and flake beautifully after cooking.) - 1 cup gluten-free all-purpose flour
(This forms the base of your batter. A rice or corn blend with xanthan gum works great to help it hold together.) - ¼ cup rice flour
(Adds a delicate crispiness to the batter – helps lighten the texture.) - ¼ cup cornstarch
(Gives the coating that beautiful glassy crunch when fried.) - 1 tablespoon baking powder
(Creates tiny bubbles in the batter, helping it puff up and become crispy.) - 1 teaspoon sea salt
(Enhances flavor throughout the batter and balances the other seasonings.) - ½ teaspoon garlic powder
(Adds savory depth without overpowering.) - ½ teaspoon smoked paprika
(Gives the batter a hint of smoky warmth and color.) - 1 cup cold club soda
(The bubbles help create a light, airy coating that fries up golden. Keep it cold until the moment you mix!) - 2 pounds russet potatoes
(Perfect for thick, classic chips – fluffy inside, crispy outside.) - Neutral frying oil (like sunflower or avocado)
(About 2 to 3 quarts. You want something that can handle high heat without adding too much flavor.) - Lemon wedges (to serve)
(Just a quick squeeze over the top adds a bright finishing touch.)
Optional Add-Ins:
- A pinch of cayenne (for a little kick if you like some heat)
- Fresh parsley (finely chopped, for garnish)
- Gluten-free malt vinegar or vinegar powder (if you want to go full-on British-style)
Pro Tip:
Want to try something different? Add a touch of curry powder to the batter for an Indian-inspired twist, or go Cajun with a bit of paprika, thyme, and oregano. You can even swap the fish for shrimp or tofu if you’re in the mood for a little switch-up.
Now that we’ve got everything ready to go, let’s turn these simple ingredients into a crispy, comforting meal everyone will remember.
How to Make Gluten Free Fish and Chips Step-by-Step
Cooking gluten free fish and chips from scratch might sound like a big task, but once you’ve done it once, it’ll slide right into your weekly rotation. Here’s how to bring it all together – step-by-step, just like I’d walk you through in my own kitchen.
Step-by-Step Instructions
1- Soak and prep the potatoes
Start by cutting the potatoes into thick sticks – about ½ inch wide. Toss them into a big bowl of cold water and let them soak for 30 minutes. This helps rinse off some of the starch so they fry up crisp, not gummy. Once they’ve soaked, drain off the water and give them a good pat dry with a clean kitchen towel.
2- Par-cook the chips
Heat your oil to 325°F in a deep, heavy-bottomed pot. Gently lower the dried potato sticks in batches. Fry them for about 5 minutes until they look slightly softened but not browned. Lift them out with a slotted spoon and set them on a rack or paper-lined tray to rest.
3- Raise the oil temp for frying
Now crank up the heat to 350°F. This is your golden zone for that crispy finish.
4- Make the batter
In a large mixing bowl, whisk together the gluten-free flour, rice flour, cornstarch, baking powder, salt, garlic powder, and smoked paprika. Right before you’re ready to fry the fish, pour in the cold club soda and stir gently until the batter is smooth but still a little bubbly. Don’t overmix – it’s okay if it’s not perfectly silky.
5- Prep the fish
Pat the fish dry with paper towels, then lightly dust each fillet with a bit of plain gluten-free flour. This helps the batter cling better and prevents it from sliding off in the oil.
6- Dip and fry the fish
Gently dip each fillet into the batter, let the extra run off, then carefully lower it into the hot oil – it’s all about keeping that coating just right. Fry for 4–5 minutes, flipping once, until the crust is a deep golden color and the fish flakes easily with a fork. Lift the fillets out and set them on a wire rack so they stay crisp while you finish the rest.
7- Finish the chips
Pop those par-cooked fries back into the hot oil and give them a final 2–3 minute fry until they turn golden and crisp around the edges. Drain and season right away with salt while they’re still hot.
8- Plate and serve
Stack the chips on a platter, lay the golden fish fillets on top, and finish with fresh lemon wedges. Add a sprinkle of parsley if you’re feeling fancy, and serve with your favorite dipping sauces.
There’s nothing like hearing that crunch when your fork breaks through the crust – or seeing your family go quiet at the first bite. That’s when you know dinner was a win.
Next up, I’ll share a few of my favorite tricks and creative twists to make this recipe your own – let’s keep the fun going in the kitchen!
Chef Tips and Easy Variations for Your Best Gluten Free Fish and Chips
Making gluten free fish and chips at home is such a rewarding experience, especially when you know a few little tricks to help everything turn out beautifully. I’ve picked up these tips from many cozy nights in the kitchen, and they’ve made all the difference in getting that perfect crunch, golden finish, and full flavor.
Helpful Tips from My Kitchen to Yours:
- Start with cold batter and steady heat
Mix the batter right before you fry, using chilled club soda for that light texture. Keep your oil at a steady 350°F to get that gorgeous golden color without overbrowning. - Dust the fish before battering
A light coating of gluten-free flour helps the batter cling better, especially helpful if your fish is a little damp. - Give each piece plenty of space in the fryer
Frying in small batches helps keep the oil nice and hot. If it cools too much, the batter won’t crisp up the way you want. - Cool the fish on a rack, not paper towels
A wire rack lets air circulate so the crust stays crisp. Paper towels tend to trap steam underneath, which softens that lovely crunch.
Variations to Keep Things Fun:
- Spicy twist – Add a pinch of cayenne or chili powder to the batter for a gentle kick.
- Citrus zest – Mix in lemon or lime zest for a fresh, zingy flavor.
- Fish nuggets – Cut fish into bite-size pieces and fry for a fun twist kids will love.
- Taco-style – Slice the fried fish and serve in warm tortillas with slaw and avocado for a fresh spin.
- Swap the fish – Try shrimp, calamari, or even thick tofu slices if you’re looking to mix things up.
Even with the same base recipe, a few small changes can bring a whole new experience to the plate. That’s the fun of home cooking – you get to make it yours.
Now that you’ve mastered the art of frying, let’s talk about all the delicious ways you can serve this up for a meal to remember.
Serving Ideas for Gluten Free Fish and Chips the Whole Family Will Love
One of the best parts about making gluten free fish and chips is how versatile and fun it is to serve. Whether you’re dishing it out for a relaxed family dinner or making it feel like a special Friday night treat, there are so many ways to enjoy this comforting classic.
Ways to Serve It Up:
- Classic style – Serve in parchment paper cones or newspaper-style wraps for a playful fish-shop feel. Don’t forget a lemon wedge on the side.
- Family platter – Pile it all onto one big board or tray with dipping sauces in little bowls. It turns dinner into an event, and everyone loves picking their own pieces.
- With simple sides – Pair with coleslaw, garden salad, or peas for a balanced plate that keeps things fresh and colorful.
- Mini fish bites – Great for game day or snacks – just cut the fillets smaller and serve them with fries in little paper baskets.
- Dinner with a twist – Make it a themed night with toppings like fresh herbs, crispy onions, or even a dash of seasoned vinegar (just check it’s gluten-free).
Fish and chips is more than a dish – it’s an experience. Dress it up, keep it casual, or turn it into a new tradition at home. Now let’s make sure any leftovers stay just as delicious the next day.
Storing and Reheating Gluten Free Fish and Chips (Keep That Crunch!)
If you find yourself with leftovers (lucky you!), don’t worry – gluten free fish and chips can hold onto their charm if you store and reheat them the right way. I’ve learned a few tricks to keep everything crisp and flavorful, just like fresh out of the fryer.
How to Store:
- Refrigerator – Let the fish and fries cool completely first, then place them in separate airtight containers. They’ll hold up nicely in the fridge for about two days.
- Freezer (for fish only) – Freeze the battered, uncooked fish on a tray until solid, then transfer to a freezer bag. You can fry them straight from frozen – no need to thaw!
How to Reheat:
- Oven – Preheat to 400°F. Place the fish and chips on a wire rack over a baking sheet and reheat for about 10–12 minutes, or until hot and crisp.
- Air fryer – Heat at 375°F for 4–6 minutes. It brings back the crunch nicely without adding more oil.
- Avoid the microwave – While quick, it softens the coating and takes away that wonderful crispy bite.
With a little care, your leftovers will taste nearly as good as they did the first time around – maybe even better if you ask the kids the next day!
More Side Dishes to Try
Looking for something tasty to serve alongside your gluten free fish and chips? These cozy, flavor-packed recipes pair wonderfully with this classic meal:
- Cauliflower Mushroom Recipe – A warm, savory dish that’s full of texture and great with crispy mains.
- Squash and Kidney Beans Recipe – Earthy, comforting, and perfect for a filling veggie side.
- Baked Ziti Recipe (No Meat) – A hearty baked pasta that rounds out dinner when you’re feeding a crowd.
Gluten Free Fish and Chips
Equipment
- Mixing bowls
- Wire rack + sheet pan
- Large pot or deep fryer
- Slotted spoon or tongs
- Sharp knife
- Thermometer (clip-on or instant-read)
- Cutting board
- Clean towel or paper towels
Ingredients
- 1½ lb white fish fillets cod, haddock, or pollock, boneless
- 1 cup gluten-free all-purpose flour
- ¼ cup rice flour
- ¼ cup cornstarch
- 1 Tbsp baking powder
- 1 tsp sea salt
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 cup chilled club soda
- 2 lb russet potatoes cut into thick fries
- 2 –3 qt neutral oil like sunflower or avocado for frying
- Lemon wedges to serve
Optional:
- Pinch of cayenne pepper
- Fresh chopped parsley for garnish
- Gluten-free malt vinegar or vinegar powder
Instructions
- Soak cut potatoes in cold water for 30 minutes, then drain and pat dry.
- Heat oil to 325°F and par-cook the fries for 5 minutes. Set aside.
- Raise oil to 350°F.
- Mix dry batter ingredients in a bowl. Add cold club soda and stir gently.
- Pat fish dry, dust lightly with gluten-free flour.
- Dip fish in batter and fry 4–5 minutes until golden and crisp.
- Return fries to oil and fry 2–3 more minutes until golden.
- Serve fish over fries with lemon wedges and your favorite sauces.
Notes
Double-check that all flours, seasonings, and club soda are labeled gluten-free. Use fresh oil and dedicated utensils to avoid any cross-contact if serving someone with gluten sensitivity.Key Takeaways
Here’s a quick recap to keep in mind when making gluten free fish and chips:
- The coating fries up beautifully golden with a light crunch in every bite
- Simple pantry ingredients make prep easy
- Club soda helps create a bubbly, golden coating
- Par-cooked fries turn out soft inside and crisp outside
- Perfect for family dinners, parties, or casual weekends
- Great for customizing with spices, sides, or dips
Now that you’ve got the basics down, let’s wrap things up and get you ready to try it for yourself!
Gluten Free Fish and Chips FAQ: Your Questions Answered
Got a few questions before diving into this gluten free fish and chips recipe? You’re not alone! Here are some of the most common ones I’ve heard around the kitchen – answered with care, clarity, and a little experience from cooking this up more times than I can count.
Is it okay to bake the fish instead of frying it?
Yes, you can! Lightly coat the battered fillets with oil, place them on a parchment-lined baking sheet, and bake at 425°F for about 15 to 18 minutes, flipping once halfway through. The crust will be a bit different – less airy than frying – but still crispy and satisfying.
Which kind of fish should I use for gluten free fish and chips?
Go for firm, mild white fish like cod, haddock, or pollock. These hold their shape during cooking and soak up seasoning beautifully. I don’t recommend softer varieties – they tend to fall apart in the pan.
How do I keep the chips from turning soggy?
The trick is all in the two-stage cooking process. First, par-cook the fries at a lower temperature (around 325°F), then let them cool. Finish them off in hotter oil (about 350°F) for that perfect golden crunch.
Is this recipe safe for people with celiac disease?
It can be – just make sure every ingredient is certified gluten-free, including the flour blend and club soda. Also, use clean oil and separate tools to avoid cross-contact. If you’re ever unsure, starting with fresh oil is the simplest way to keep things clean and gluten-free.
Can I swap in almond flour for the batter?
Almond flour tends to brown too fast and can burn before the fish is fully cooked. For a smooth, golden crust, it’s best to stick with a rice-based gluten free fish and chips recipe blend.
Why does club soda make a difference?
Club soda adds bubbles to the batter, which helps create a lighter, crisper texture – exactly what makes this fish and chips gluten free recipe shine without the use of traditional wheat flour.
Still curious or have a tip to share? Drop your thoughts in the comments – kitchen conversations are the best kind!
Conclusion
There’s something so comforting about a plate of gluten free fish and chips – crispy, golden, and made with care right in your own kitchen. It’s the kind of recipe that brings people together around the table, with plenty of smiles and maybe even a few second helpings. Whether it becomes your new Friday night tradition or just a fun weekend treat, I hope it brings as much joy to your home as it has to mine.
If you gave this recipe a try, I’d truly love to hear how it turned out for you. Leave a review and let me know your favorite way to serve it – I always enjoy hearing how others make it their own!
