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    Home » Recipes » Gluten Free Main Course

    Gluten Free Battered Fish

    Published: Mar 12, 2025 by Cinde LittleThis post may contain affiliate links2 Comments

    Jump to Recipe Print Recipe

    The secret to this gluten free Battered Fish recipe is using individual flours to lower the starch content. Club soda is for lightness and the resting time helps fully hydrate the flours. The homemade tartar sauce is a must in our house so I hope you'll give it a try.

    A basket full of gluten free Battered Fish and Chips with lemon wedges and a dish of tartar sauce.

    If you've got a system for deep-frying you're ready to go.

    Some gluten free cooks buy a deep-fryer when they learn about cross contact in restaurant deep fryers. I like multi-purpose kitchen tools so I deep-fry in my wok and I've got a system. No matter what size of wok you have (or buy), it's perfect for deep frying. Whether you're using this same batter to make Chinese chicken balls or a chickpea batter to make vegetable fritters, it's all about the system.

    Jump to:
    • Ingredients
    • Instructions: Hydrating Gluten Free Flour
    • Instructions: How to Deep Fry in a Wok
    • Substitutions
    • Variations
    • Storage
    • Equipment For Deep Frying
    • Top Tip: Healthy Gluten Free Eating
    • Gluten Free Battered Fish and Chips
    • More Recipes with Gluten Free Batter

    Ingredients

    Each ingredient plays an important role for this batter recipe. Using brown rice flour and cornstarch make this batter superior to one with an everyday flour blend.

    • Brown rice flour & cornstarch - Together this is less starch than most flour blends making a lighter batter.
    • Baking powder & baking soda - Together these help lighten up the batter and aid in browning.
    • Club soda - The bubbles help create a lighter, lacier crust. You can call this a beer batter but for best results, use club soda and serve your gluten free beer on the side.
    • Cod - This light white fish is firm enough to stand up to deep frying.
    • Oil for frying - Oils with a high smoke point last longer so can be reused for frying three or four times. My blog is about the gluten free part of cooking so I'm not making a firm statement about oil. 😊 Canola oil, vegetable oil and peanut oil are common. Olive oil and avocado oil seem to be recommended as a healthier option.

    Tartar Sauce

    Tartar sauce is made of ingredients that are always in my fridge. I could never use a whole bottle so instead of buying it, I just make it.

    • Mayonnaise - Miracle Whip is an ultra-processed food I use less and less over time. Homemade mayonnaise is a good switch and it is decadent in comparison.
    • Capers - Their umami flavour gives this sauce a salty, savoury, and briny taste. It can be omitted if you don't have any.
    • Green relish, onion & vinegar - To round out the taste.
    • Gluten free Worcestershire sauce - I can make my homemade recipe in less time than it takes to run to the store.
    • Potatoes - Fish and chips are a match made in heaven so fry up some potatoes for this classic combination.

    See recipe card for exact amounts.

    Instructions: Hydrating Gluten Free Flour

    Gluten free flours and starches do not absorb liquid as well as wheat flour. Many recipes recommend a resting time to allow for this so don't skip it.

    Instructions: How to Deep Fry in a Wok

    These instructions are for the set-up and will be applicable if for deep-frying in a wok, pot or saucepan. Over time you'll want to deep fry chicken, vegetables, pickles and maybe even Oreos (gluten free) or ice cream. You won't do it every week but with a good system you can get excited about making fried food. (Having no system is what makes it seems like too much work!)

    • Pour the clean, or used oil, into the wok.
    • Clip the thermometer onto the side (it may say right on the thermometer that deep-fry is 375°F).
    • Cook your food and enjoy it while the oil is cooling.
    • Place a wide mouth container with a pour spout into a sink. Pour the cooled oil into the container with confidence.
    • Transfer the oil to a jug or jar, using a funnel if needed. Pouring it through a fine strainer or coffee filter will remove small bits of food. Reuse the oil 3-4 times before discarding.
    • Mark the container FOR DEEP-FRYING and store in a different location so it isn't confused with fresh oil.

    Frying in an Air Fryer

    To deep-fry recipes with batter in an air fryer you dip the battered fish into breadcrumbs so it stays on the fish. I haven't tried it but I'm sure someone out there is doing this and loving it.

    Substitutions

    Tartar Sauce - For a fast and easy tartar sauce mix a blob of mayo, a spoonful of green relish and a squirt of lemon juice.

    Green Relish - Substitute with chopped pickles and adjust to taste for the balance of sweetness and tartness.

    Club soda - Gluten free beer will add a distinct taste to the batter so I don't use it. If you're itching to try it, do a head-to-head comparison with two bowls of batter and see what you think. If nothing else, it will be fun!

    Cod - Substitute a mild, lean whitefish such as haddock, talapia or flounder. These are firm enough to stand up to frying.

    Variations

    Use smaller pieces of fish to fill tacos for a change. Same recipe, same set up, totally different meal.

    Storage

    Battered Fish - Ideally you don't want any leftover deep-fried battered fish. If you end up with some it can be gently reheated in a microwave. I prefer to make it into a salad, the way you'd mix up tuna salad.

    Tartar Sauce - Mix leftover tartar sauce with more mayo into canned tuna or salmon. Enjoy on a bed of greens or in a sandwich.

    Oil for Deep-Frying - Store oil in a cool, dark place between uses.

    Equipment For Deep Frying

    Because of its' shape, a wok has a large surface area for cooking with a small bottom requiring less oil than a pot. My wok has a dedicated spot in my kitchen, the cupboard above the fridge, so I can easily grab it when I want it. If you don't have a wok, I'd add one to my list (grocery list/Wish list/Christmas list/new GF cook list) right now.

    • A flat-bottom wok, available in many sizes depending on how many you cook for.
    • A kitchen thermometer that clips to the side of the wok.
    • Tongs for dipping into batter and gently placing food in the oil.
    • A long-handled strainer for removing food from the oil.
    • A large 4-cup pyrex measuring cup to pour the cooled oil into from the wok.
    • A large jug to store the oil in and reuse for a few frying sessions.

    Top Tip: Healthy Gluten Free Eating

    Learning to read labels is part of a gluten free journey. Frozen fries have at least a dozen ingredients on the label, the definition of ultra-processed food. Lean into cooking with whole foods; buy potatoes, get a sturdy cutting board and work on your knife skills. Here's a quote to live by:

    The less you're reading, the better you're eating.

    A basket of gluten free Battered Fish and Chips with lemon wedges and a dish of tartar sauce.

    Gluten Free Battered Fish and Chips

    The secret to this recipe is using individual flours to lower the starch content, club soda for lightness and a resting time to fully hydrate the flours.
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: British, Canadian
    Keyword: Battered Fish and Chips, gluten free batter, gluten free battered fish
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 4 people
    Calories: 838kcal
    Author: Cinde Little

    Ingredients

    Gluten Free Batter

    • 1 cup brown rice flour
    • ½ cup cornstarch
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1½ teaspoon salt
    • ⅛ teaspoon pepper
    • 1 cup club soda

    Fish

    • 1½ lb cod or haddock
    • ¼ cup cornstarch for coating*
    • 4-6 cups oil for deep-frying

    Tarter Sauce

    • ¾ cup mayonnaise or Miracle Whip
    • 2 tablespoon capers , drained and minced
    • 2 tablespoon green relish
    • 1 tablespoon minced onion
    • 1½ teaspoon vinegar
    • ½ teaspoon gluten free Worcestershire sauce
    • ½ teaspoon pepper

    French Fries

    • 4 potatoes cut to the size you like
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    Instructions

    Gluten Free Batter

    • Combine brown rice flour, cornstarch, baking powder, baking soda, salt and pepper in a large bowl. Whisk to combine.
    • Whisk in club soda stirring until no lumps remain.
    • Cover bowl with plastic wrap and let sit at room temperature for 30 minutes.**

    Tarter Sauce

    • Mix all ingredients together in a bowl. Set aside.

    Fish

    • Put cornstarch in shallow bowl.
    • Pat fish dry with paper towel. Season with salt and pepper.
    • Dredge in cornstarch shaking off excess. Set onto clean plate.
    • Pour oil in wok and heat to 375°F.
    • Prepare paper towel lined plate to set fish on when removed from oil.
    • Prepare a baking sheet with metal rack and preheat oven to 200°F to keep fish warm before serving.
    • Dip fish into batter letting excess drip back into the bowl. Place into hot oil and fry for 1 minute. Work with 3-4 pieces at a time allowing the oil to come back to 375°F between batches. Repeat until all fish is cooked once.
    • Repeat the whole process. Dip the fish into the batter again, cooking until golden brown, about 2 minutes. Set onto a plate lined with paper towel.***
    • Transfer fish to prepared baking sheet and place in oven to keep warm.

    French Fries

    • Add potatoes to oil in batches. Cook 3-4 minutes for thin fries, 5-6 minutes for larger homestyle fries.
    • Remove with strainer onto a paper towel lined tray.
    • Serve fish and chips immediately with tarter sauce on the side.

    Notes

    *Dredging the fish in cornstarch helps the batter adhere more evenly.
    **The resting time helps the flours fully hydrate so don't skip it.
    ***Double frying foods builds layers of crisp coating resulting in a sturdy, crunchy, golden crust.

    Nutrition

    Nutrition Facts
    Gluten Free Battered Fish and Chips
    Amount Per Serving (1 person)
    Calories 838 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 5g31%
    Trans Fat 0.1g
    Polyunsaturated Fat 20g
    Monounsaturated Fat 8g
    Cholesterol 91mg30%
    Sodium 1685mg73%
    Potassium 1741mg50%
    Carbohydrates 93g31%
    Fiber 7g29%
    Sugar 5g6%
    Protein 38g76%
    Vitamin A 199IU4%
    Vitamin C 44mg53%
    Calcium 128mg13%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

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    More Recipes with Gluten Free Batter

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    • I usually make breaded chicken but sometimes my husband wants the batter kind so he makes Chinese Chicken Balls, and I don't mind helping.
    • My calamari recipe uses corn flour but this batter makes a mean calamari appetizer. Serve tadziki on the side.

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      Recipe Rating




    1. bff

      March 28, 2025 at 2:01 pm

      Hi,

      I do not fry foods - could GF fish and chips recipe work in an Air Fry Toaster Oven???

      THNX

      Reply
      • Cinde Little

        March 29, 2025 at 10:22 am

        Hi bff! I hear you, deep frying is not for everyone. According to what I've read about air fryers you need to add breading to the batter to help it adhere to the fish. If you like the idea of battered fish it might be worth a try. If you're happy with breaded fish I would use the breading method in my recipe for Hazelnut Lemon Halibut or Sesame Baked Chicken. As for the chips you can definitely make those in the air fryer and they're great! Good luck and let me know what you learn works or doesn't work for you.

        Reply

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    A basket of gluten free battered fish with fries, a dish of tartar sauce and a few lemon wedges.

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