Gluten Free Fish and Chips
A comforting take on the classic British favorite, this gluten free fish and chips recipe features flaky white fish in a golden, crispy batter paired with thick-cut fries that are perfectly crunchy on the outside and tender inside. It’s a cozy, crowd-pleasing dish with nostalgic flavor, made right at home - without a trace of wheat.
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.