No-Fail, Crispy Battered Gluten-Free Fried Fish

a serving of fried fish on french fries.

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!

a serving of fish and chips with tartar sauce and lemons.

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.

king arthur flour and white rice flour on a marble surface. — A mixture of King Arthur Measure-for-Measure and white rice flour yielded the best results.

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.)

cut fish on a baking sheet lined with paper towels. — Fresh fish is best because there is not as much excess moisture to blot out.

A faster way to “dredge” fish – shake in bag with rice flour, salt, and pepper.

The dry ingredients for the fish batter. — Combine all the dry ingredients first. Cold liquids should be added right before ready to fry.

the gluten-free fish batter after all the ingredients are mixed together. — Using a GF flour without a lot of cornstarch keeps the batter nice and thin for dipping.

fish cooking in oil. — Only fry 3-4 pieces at a time and continually check oil temp to maintain it at 375ºF.

fried fish on a paper towel. — Transfer fried fish to paper towel then low oven to keep warm while frying batches.

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.
In a large ziplock bag combine the mixture for dredging – white rice flour, salt, and pepper. Shake to combine.
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.
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.
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.
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.

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.
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.
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.

Essential tips to remember!

I want you to make this recipe with success the first time! Below are highlights of important steps to remember!

For best results use fresh fish because it contains less moisture than frozen and thawed. Blot the fish dry before dredging in rice flour. This helps adhere the batter to the fish.
For fish that is light and crispy and not oily, maintaining proper oil temperature is crucial! If it is too low, the fish will take too long to fry and become greasy. I made this mistake the first time! The oil temp will decrease as cold fish continues to go in the batter. Continually check the temp to make sure it maintains around 375ºF. If it is too hot, the batter will become too brown before the fish is cooked through.
To properly maintain oil temp, it’s also key to not overcrowd the pan. The cold fish and cold batter will reduce the temp too much. Therefore only fry about 3-4 pieces of fish at a time, which also allows space for the hot oil to circulate around it.
King Arthur Measure-for-Measure gluten-free flour, or a flour blend that doesn’t contain cornstarch as a main ingredient, yields a better fish batter consistency.
For a light fried texture, it’s also key to keep the liquids cold before adding to the batter. Don’t add the cold egg or beer / soda until you are ready to dip the fish and fry.
To keep the fish warm while frying batches, preheat the oven to 200ºF. Place a baking sheet with wire rack set inside. Briefly bot excess oil on a paper towel-lined plate and then transfer the fried fish to the wire rack to keep warm.

No-Fail, Crispy Battered Gluten-Free Fried Fish

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!

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6

Author: Melissa Erdelac

Ingredients

2 pounds white fish, cut into 2-inch strips

For Dredging

¼ cup white rice flour

½ teaspoon salt

⅛ teaspoon pepper

Gluten-Free Fish Batter

1 cup gluten-free all purpose flour blend

¼ cup white rice flour

1 tablespoon paprika

1 teaspoon salt

1 ½ teaspoon baking powder

1 teaspoon seasoned salt

½ teaspoon onion powder

¼ teaspoon baking soda

¼ teaspoon pepper

12 ounces gluten-free beer or club soda

1 large egg

Instructions

In a large ziplock bag combine the mixture for dredging – white rice flour, salt, and pepper. Shake to combine.
Preheat the oven to 200℉. Place a wire rack inside a baking sheet and set in the oven. Line a plate with paper towels. After the fish cooks it will be transferred from the oil, to the plate, to oven to keep warm while frying batches.
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. Fresh fish is best, but if using frozen and thawed, remove as much moisture as possible, changing out paper towels. Set aside while the the fish batter is prepared and oil preheats.
For the fish 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. Set aside. You will add the cold, liquid ingredients right before frying so the batter stays optimally cold.
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. This will take about 10-15 minutes to heat. Use an instant thermometer to maintain and keep testing the oil temp. As the fish cooks, it will have a tendency to lower the temp, which will make longer cook times and greasy fish. Adjust the heat accordingly throughout frying.
While the oil is heating, add the fish to the ziplock bag and shake to coat evenly. When the oil is the proper cooking temp, add the add gluten-free beer or soda and egg to the fish batter. Whisk to combine.
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. Don’t overcrowd the pan or the oil temp will reduce too much. Cook for 3-5 minutes, depending on the thickness of fish, using tongs to flip occasionally. The fish should reach an internal temp of 140℉.
Transfer the cooked fish to the paper towel-lined plate to briefly absorb excess grease. Transfer the cooked fish to the wire rack baking sheet in the oven. Repeat with remaining fish. Serve immediately with tartar sauce and lemon.

Recipe Notes

Recommended Fish

I tested the recipe using fresh fish and frozen and thawed cod. The frozen and thawed fish did not have as good of results as using fresh fish.
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 before hand and has a meaty, flaky texture after frying. Therefore, if possible use fresh fish!
As far as fish types, any white fish will do, but a thicker filet gives better results, especially if you are looking for a classic fish and chips experience. Use cod, haddock, pollock, flounder, or halibut.