Print

Crispy Gluten-Free Fish and Chips Recipe Easy Beer Batter Guide

crispy gluten-free fish and chips - featured image
Print Recipe

A quick and easy gluten-free fish and chips recipe featuring a light, crispy beer batter made with rice flour and corn starch. Perfect for comfort food cravings without the gluten fuss.

Ingredients

Scale
  • 1 pound (450g) white fish fillets (cod, haddock, or pollock), skin removed and cut into pieces
  • 1 cup (130g) rice flour
  • ½ cup (60g) corn starch
  • 1 teaspoon baking powder
  • ¾ cup (180ml) gluten-free beer, chilled
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • Vegetable oil or sunflower oil for frying (about 4 cups / 1 liter)
  • 4 large russet potatoes, peeled and cut into thick fries
  • 2 tablespoons olive oil
  • Salt to taste
  • Optional: Fresh lemon wedges
  • Optional: Tartar sauce or homemade garlic aioli

Instructions

  1. Preheat oven to 425°F (220°C). Peel and cut potatoes into thick fries, soak in cold water for at least 15 minutes, then drain and pat dry.
  2. Toss fries in olive oil and salt. Spread evenly on a parchment-lined baking sheet. Roast for 30-35 minutes, flipping halfway, until golden and crispy.
  3. In a mixing bowl, combine rice flour, corn starch, baking powder, salt, and pepper. Slowly whisk in chilled gluten-free beer until smooth and thick like pancake batter. Adjust consistency if needed.
  4. Pat fish fillets dry with paper towels and season lightly with salt and pepper.
  5. Heat oil in a deep pan or fryer to 350°F (175°C). Use a thermometer to maintain temperature.
  6. Dip fish pieces into beer batter, letting excess drip off, then carefully lower into hot oil. Fry in batches for 4-5 minutes until golden brown and fish flakes easily.
  7. Remove fish with a slotted spoon and drain on a wire rack over a baking sheet or paper towels. Keep warm if frying in batches.
  8. Serve fish with roasted chips, garnish with lemon wedges and your favorite dipping sauce. Enjoy immediately.

Notes

Keep ingredients cold for a light batter. Do not overmix batter to avoid toughness. Pat fish dry before battering. Maintain oil temperature at 350°F (175°C). Fry in batches to avoid soggy batter. Drain fish on wire rack to keep crispy. If batter thickens after sitting, stir and add a splash of cold beer to refresh.

Nutrition

Keywords: gluten-free, fish and chips, beer batter, crispy, easy recipe, comfort food, gluten-free fish, fried fish, gluten-free batter

Find it online: https://coracooks.com/crispy-gluten-free-fish-and-chips-recipe-easy-beer-batter-guide/